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Print this Recipe    Mexican Pork

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.

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6 of 7 people found the following review helpful:
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Good to make when you have company in the kitchen..., August 26, 2004 - 02:35 PM
Reviewer: Heather Wright from West Sacramento, CA
The recipe takes a few hours, but the results are WELL worth it! I used 3 pounds of pork shoulder (and it served 4 adults and 5 children with leftovers). The most time consuming part was cutting the pork into cubes and letting it cook for 2 hours. It's great when you have good company while you're in the kitchen. All present gave rave reviews and I'm looking forward to eating the leftovers. We served it with Mexican Rice, tortillas, and sour cream.

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