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Ingredientes
- 1 Tbsp. fennel seeds toasted
- 1 Tbsp. cumin seeds toasted
- 1 Tbsp. coarse salt
- 4 x garlic cloves pressed
- 6 whl allspice berries
- 1 tsp dry thyme
- 1 tsp grnd black peppercorns
- 1 x crown roast of pork (6 1/2 to 7 lb.) Cornbread Hominy Stuffing in recipe
- 5 c. chicken stock
- 2 x dry Ancho chilies toasted
- 2 Tbsp. vegetable oil
- 1 x onion finely minced
- 2 Tbsp. all purpose flour
- 1 Tbsp. honey
Direcciones
- Full Title: Crown Roast of Pork with Cornbread Hominy Stuffing and Chili Gravy
- Crush fennel seeds, cumin seeds, salt, garlic, allspice, thyme and peppercorns in mortar and pestle. Fold double thick layer of foil into 4 inch square. Poke 4 small holes in foil. Push foil through roast to bottom to cover opening so stuffing won't fall out later (holes let steam escape). Place roast on rack in large roasting pan. Rub spice mix over meat. Cover and chill overnight.
- Preheat oven to 450 degrees F. Place pork in oven and reduce oven temperature to 325 degrees F. Roast pork 1 hour 30 min. Fill cavity with sufficient stuffing to mound in center. Continue roasting till thermometer inserted into center of meat registers 160 degrees F, about 1 hour 20 min.
- Meanwhile, boil chicken stock till reduced by half. Remove from heat. Add in chilies. Cover and let stand till chilies are softened. Puree mix in processor.
- Carefully transfer pork to platter. Add in oil to roasting pan and set over medium heat. Add in onions and stir till onion is tender. Add in flour and stir till golden. Gradually add in stock, whisk till blended. Boil till thickened to gravy consistency. Stir in honey. Season to taste with salt and pepper.
- Cornbread Hominy Stuffing
- 12 c. crumbled corn bread6 Tbsp. butter1 large onion, chopped4 Poblano chilies, roasted, chopped3 jalapeZo chilies, seeded, chopped2 garlic cloves, chopped1/4 c. minced fresh sage1 Tbsp. dry oregano3/4 c. minced fresh cilantro1 1/2 c. canned hominy, drained1 1/2 c. canned or possibly frzn corn kernels 3 large Large eggs, beaten to blend1 1/2 c. chicken stock
- Preheat oven to 325 degrees F. Arrange cornbread on baking sheet and bake till slightly dry. Transfer to very large bowl. Heat butter in heavy large skillet over medium high heat. Add in onion, and jalapenos and saute/fry till onion is tender. Add in garlic and sautJ 1 minute. Remove from heat. Transfer to bowl with cornbread. Add in sage, oregano, cilantro and hominy and stir to blend. Stir in Large eggs and sufficient stock to moisten. Season to taste with salt and pepper.
- Spoon any stuffing not used in crown roast into butter baking dish. Bake alongside pork till heated through, about 40 min. Uncover and bake till top begins to brown.
- Yield: 12 servings for roast
- Yield: 8 servings for stuffingPrep Time: 1 hrs 0 min
- Cooking Time: 3 hrs 0 min
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1378g | |
| Calories 534 | |
| Calories from Fat 273 | 51% |
| Total Fat 30.98g | 39% |
| Saturated Fat 2.61g | 10% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 8867mg | 369% |
| Potassium 1360mg | 39% |
| Total Carbs 50.9g | 14% |
| Dietary Fiber 10.7g | 36% |
| Sugars 21.65g | 14% |
| Protein 16.9g | 27% |
