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Mexican pork-garlic stew with hominy
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| Artist: |
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| Categories: |
Entrees, Mexican, North American, Pork, Soups & Stews, South American |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Chorizo, casings removed | | | -cru | | 1
| large | Onion, cut into medium dice | | 14
| cl | Garlic, coarsley chopped | | 1/2
| cup | Dry sherry | | 1/4
| cup | Olive oil | | 3
| lbs | Boneless pork shoulder, or | | | -butt, cut into 1" | | 1
| tbsp | Ground cumin | | 1
| tbsp | Coriander | | 1
| tbsp | Fennel seed | | 2
| tsp | Dried oregano | | 1
| quart | Beef stock, or low-salt beef | | | -bro | | 15
| oz | Hominy, canned, drained | | | Juice from 3 limes | | 1
| cup | Green onions, finely chopped | | 1
| cup | Cilantro, finely chopped | | | Salt and pepper, to taste |
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Procedures:
| 1 | Recipe by: "garlic" by janet hazen in a large pan, saute the chorizo over moderate heat til it loses its pink colour, about 3 min. remove with slotted spoon. | | 2 | Saute onion and garlic in chorizo fat over moderate heat for 10 min. add sherry, and cook 4-5 min, til the liquid evaporates. | | 3 | Add to the chorizo and set aside. | | 4 | Heat the olive oil in a heavy-bottomed pot. | | 5 | When hot but not smoking, brown the pork cubes on all sides. | | 6 | Return the pork and chorizo mixture to the pot, add the spices, oregano and beef stock. | | 7 | Bring to a boil over high heat, scraping the bottom of the pot to remove any particles. | | 8 | Reduce heat to moderate, and cook 2 hours or til meat is tender. | | 9 | Add the hominy and lime juice and cook 10 minutes. | | 10 | Mix in the green onions and cilantro just before serving. | | 11 | Serve hot. | | 12 | We usually eat it on top of rice. |
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