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Ingredientes
- 1/2 lb Chorizo, casings removed, cru
- 1 lrg Onion, cut into medium dice
- 14 x Cloves garlic, coarsley minced
- 1/2 c. Dry sherry
- 1/4 c. Extra virgin olive oil
- 3 lb Boneless pork shoulder, or possibly butt, cut into 1"
- 1 Tbsp. Grnd cumin
- 1 Tbsp. Coriander
- 1 Tbsp. Fennel seed
- 2 tsp Dry oregano
- 1 quart Beef stock, or possibly low-salt beef bro
- 15 ounce Hominy, canned, liquid removed Juice from 3 limes
- 1 c. Green onions, finely minced
- 1 c. Cilantro, finely minced Salt and pepper, to taste
Direcciones
- In a large pan, saute/fry the chorizo over moderate heat til it loses its pink
- colour, about 3 minutes. Remove with slotted spoon. Saute/fry onion and garlic in chorizo fat over moderate heat for 10 minutes. Add in sherry, and cook 4-5 minutes, til the liquid evaporates. Add in to the chorizo and set aside. Heat the extra virgin olive oil in a heavy-bottomed pot. When warm but not smoking, brown the pork cubes on all sides. Return the pork and chorizo mix to the pot, add in 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 hrs or possibly til meat is tender. Add in the hominy and lime juice and cook 10 min. Fold in the green onions and cilantro just
- before serving. Serve warm. We usually eat it on top of rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 485g | |
| Recipe makes 6 servings | |
| Calories 584 | |
| Calories from Fat 313 | 54% |
| Total Fat 34.96g | 44% |
| Saturated Fat 10.41g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 1253mg | 52% |
| Potassium 897mg | 26% |
| Total Carbs 20.56g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 4.26g | 3% |
| Protein 40.52g | 65% |
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