The Melting Pot 2.0/The Melting Pot 2.0.iso/food/stews/mexican_.por

Text File | 1995-09-27 | 1.7 KB | 47 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Kirk Marple)
Subject: Mexican Pork-Garlic Stew with Hominy
Message-ID: <[e-mail]>
Organization: Computer Science, University of B.C., Vancouver, B.C., Canada
References: <[e-mail]>
Approved: [e-mail]

This is one of my all-time favourites, from "Garlic" by Janet Hazen.
We usually eat it on top of rice.
Enjoy!
Laura Marple

Mexican Pork-Garlic Stew with Hominy
Serves 6

1/2 lb chorizo sausage, casings removed, crumbled
1 large onion, cut into medium dice
14 cloves garlic, coarsley chopped
1/2 cup dry sherry
1/4 cup olive oil
3 lbs boneless pork shoulder or butt, cut into 1" pieces
1 tablespoon each ground cumin, coriander and fennel seeds
2 teaspoons dried oregano
1 quart beef stock or low-salt beef broth
1 can (15 oz) hominy, drained (about 2 cups)
juice from 3 limes
1 cup finely chopped green onions
1 cup finely chopped cilantro
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.