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Ingredientes
- 4 x Shoulder pork steaks*
- 1 c. Chicken broth,reg strength
- 4 lrg carrots,thinly sliced
- 1 can Golden brown hominy,liquid removed (15z) Minced parsley Salt Pepper
- 1 med -size red onion
- 1/4 c. White wine vinegar
- 2 Tbsp. Sugar
- 1/3 c. Water
Direcciones
- * - Fat trimmed1. Place pork in a 10-12" frying pan; cover tightly. Cook over medium heat for 20 min. Uncover; cook over high heat, turning pork occasionally till liquid evaporates and meat browns, 5-10 min. Drain off fat.
- 2. Add in broth, carrots and hominy. Cover and simmer till meat is tender when pierced, 20-25 min. Transfer pork and hominy mix to a platter; top with pink pickled onions and parsley. Add in salt and pepper to taste.
- *** PINK PICKLED ONIONS***
- Thinly slice onion; rinse well. Mix onion with vinegar, sugar, and water.
- Cover and refrigeratefor 30 min to 1 hour; drain.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 98 | 28% |
| Total Fat 10.91g | 14% |
| Saturated Fat 3.65g | 15% |
| Trans Fat 0.07g | |
| Cholesterol 105mg | 35% |
| Sodium 416mg | 17% |
| Potassium 860mg | 25% |
| Total Carbs 23.74g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 10.74g | 7% |
| Protein 35.2g | 56% |
