---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Mexican Pork-Garlic Stew With Hominy
  Categories: Stews
       Yield: 6 servings
  
  
       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
  
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