Recipe - Mexican Pork-Garlic Stew With Hominy

One half pound Chorizo; casings removed,
cru
1 lg Onion; cut into medium dice
14 Cloves garlic; coarsley
chopped
One half cup Dry sherry
One fourth cup Olive oil
3 pound Boneless pork shoulder; or
butt, cut into 1"
1 tablespoon Ground cumin
1 tablespoon Coriander
1 tablespoon Fennel seed
2 teaspoon Dried oregano
1 qt Beef stock; or lowsalt
beef bro
15 ounce Hominy, canned; drained
Juice from 3 limes
1 cup Green onions; finely chopped
1 cup 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 45 min,
til the liquid evaporates. Add to the chorizo and set aside. Heat the
olive oil in a heavybottomed 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.