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2 hours
Prep: 30 minutes
Cook: 1 hours
104 calories per serving view nutrition facts
4 servings
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| 4 | each | pork shoulder steaks | |
| 1 | cup | chicken broth | reg strength |
| 4 | large | carrots | thinly sliced |
| 1 | can | golden hominy | rained |
| 1 | x | parsley leaves | chopped |
| 1 | x | salt | |
| 1 | x | black pepper | |
| Pink pickled onions | |||
| 1 | Medium-size | red onion | |
| 1/4 | cup | white wine vinegar | |
| 2 | tablespoons | sugar | |
| 1/3 | cup | water | |
1. Place pork in a 10-12 inch frying pan; cover tightly. Cook over medium heat for 20 minutes. Uncover; cook over high heat, turning pork occasionally until liquid evaporates and meat browns, 5-10 minutes. Drain off fat.
2. Add broth, carrots and hominy. Cover and simmer until meat is tender when pierced, 20-25 minutes.
Transfer pork and hominy mixture to a platter; top with pink pickled onions and parsley. Add salt and pepper to taste.
*** PINK PICKLED ONIONS ***
Thinly slice onion; rinse well. Mix onion with vinegar, sugar, and water. Cover and chill for 30 minutes to 1 hour; drain.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 144mg | 6% |
| Total Carbohydrate 22.0g | 7% |
| Dietary Fiber 3.0g | 11% |
| Sugars 15.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 242% | Vitamin C | 14% | |
| Calcium | 4% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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