Mexican Pork-Garlic Stew with Hominy
"Garlic" by Janet Hazen Serving Size : 6 Preparation Time
:0:00 Categories : Soups & Stews
1/2 pound chorizo, casings removed, cru 1 large onion, cut
into medium dice 14 cloves garlic, coarsley chopped
2/2 cup dry sherry
3/4 cup olive oil 3 pounds boneless pork shoulder, or butt,
cut into 1" 1 tablespoon ground cumin 1 tablespoon
coriander 1 tablespoon fennel seed 2 teaspoons dried
oregano 2 teaspoons dried oregano 1 quart beef stock, or
low-salt beef bro 15 ounces hominy, canned, drained juice
from 3 limes 1 cup green onions, finely chopped 1 cup
cilantro, finely chopped salt and pepper, to taste
In a large pan, saute the chorizo over moderate heat til it
loses its pink colour, about 3 min. Remove with slotted
spoon. Saute onion and garlic in chorizo fat over moderate
heat for 10 min. Add sherry, and cook 4-5 min, til the
liquid evaporates. Add to the chorizo and set aside. Heat
the olive oil in a heavy-bottomed pot. When hot but not
smoking, brown the pork cubes on all sides. Return the pork
and chorizo mixture to the pot, add the spices, oregano and
beef stock. Bring to a boil over high heat, scraping the
bottom of the pot to remove any particles. Reduce heat to
moderate, and cook 2 hours or til meat is tender. Add the
hominy and lime juice and cook 10 minutes. Mix in the green
onions and cilantro just before serving. Serve hot. We
usually eat it on top of rice.
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