Mexican Pork-Garlic Stew with Hominy
Yield
12 servingsPrep
20 minCook
2 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chorizo sausage
|
|
| 1 | large |
onions
diced |
|
| 14 | cloves |
garlic
chopped |
|
| ½ | cup |
sherry
dry |
*
|
| ¼ | cup |
olive oil
|
|
| 3 | pounds |
pork shoulder
|
|
| 1 | tablespoon |
cumin
ground |
|
| 1 | tablespoon |
coriander
|
|
| 1 | tablespoon |
fennel seeds
|
|
| 2 | teaspoons |
oregano
dried |
|
| 1 | quart |
beef stock
prefer veal stock if possible |
*
|
| 15 | ounces |
grits
|
* |
| 1 | cup |
scallions, spring or green onions
chopped |
|
| 1 | cup |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chorizo sausage
|
|
| 1 | large |
onions
diced |
|
| 14 | cloves |
garlic
chopped |
|
| 118 | ml |
sherry
dry |
*
|
| 59 | ml |
olive oil
|
|
| 1.4 | kg |
pork shoulder
|
|
| 15 | ml |
cumin
ground |
|
| 15 | ml |
coriander
|
|
| 15 | ml |
fennel seeds
|
|
| 1E+1 | ml |
oregano
dried |
|
| 0.9 | l |
beef stock
prefer veal stock if possible |
*
|
| 433.5 | ml/g |
grits
|
* |
| 237 | ml |
scallions, spring or green onions
chopped |
|
| 237 | ml |
cilantro
chopped |
|
Directions
In a large pan, sauté the chorizo over moderate heat til it loses its pink colour, about 3 min.
Remove with slotted spoon.
Sauté onion and garlic in chorizo fat over moderate heat for 10 min.
Add sherry, and cook 4 to 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.
