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3 hours
Prep: 20 minutes
Cook: 2 hours
417 calories per serving view nutrition facts
12 servings
suggest servings
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| 1/2 | pound | chorizo sausage | |
| 1 | large | onion | diced |
| 14 | cloves | garlic | chopped |
| 1/2 | cup | sherry | dry |
| 1/4 | cup | olive oil | |
| 3 | pounds | pork shoulder | |
| 1 | tablespoon | cumin | ground |
| 1 | tablespoon | coriander | |
| 1 | tablespoon | fennel seeds | |
| 2 | teaspoons | oregano | dried |
| 1 | quart | beef stock | prefer veal stock if possible |
| 15 | ounces | hominy grits | |
| 1 | cup | scallions, spring or green onions | chopped |
| 1 | cup | cilantro | chopped |
In a large pan, sauté 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.
| % Daily Value* | |
| Total Fat 27.0g | 42% |
| Saturated Fat 9.0g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 364mg | 15% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 1.0g | |
| Protein 35.0g | 70% |
| Vitamin A | 3% | Vitamin C | 11% | |
| Calcium | 7% | Iron | 16% |
* 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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This is a great recipe.
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