1/2 lb chorizo — casings removed,
: cru 1 lg onion — cut into medium
: dice 14 cloves garlic — coarsley
: chopped 1/2 c dry sherry
1/4 c olive oil
3 lb boneless pork shoulder —
: or butt, cut into 1″ 1 TB ground cumin
1 TB coriander
1 TB fennel seed
2 ts dried oregano
1 qt beef stock — or low-salt
: beef bro 15 oz hominy, canned — drained
: juice from 3 limes 1 c green onions — finely
: chopped 1 c cilantro — finely chopped
: 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. We usually eat it on top of rice. Recipe By : “Garlic” by Janet Hazen —–