Mexican Pork-Garlic Stew with Hominy

Mexican Pork-Garlic Stew with Hominy Ingredients

1/2 lb Chorizo; casings removed,	1 tb Fennel seed
1 lg Onion; cut into medium dice	2 ts Dried oregano
14 Cloves garlic; coarsley	1 qt Beef stock; or low-salt
1/2 c Dry sherry	15 oz Hominy, canned; drained
1/4 c Olive oil	Juice from 3 limes
3 lb Boneless pork shoulder; or	1 c Green onions; finely chopped
1 tb Ground cumin	1 c Cilantro; finely chopped
1 tb Coriander	Salt and pepper, to taste

Instructions for Mexican Pork-Garlic Stew with Hominy

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.

Main Ingredient: PorkCuisine: Mexican

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