Mexican Pork-Garlic Stew with Hominy

• 1/2 pound chorizo sausage
• 1 large onions 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 grits
• 1 cup scallions, spring or green onions chopped
• 1 cup cilantro chopped

1. In a large pan, saute the chorizo over moderate heat til it loses its pink colour, about 3 min.
2. Remove with slotted spoon.
3. Saute onion and garlic in chorizo fat over moderate heat for 10 min.
4. Add sherry, and cook 4 to 5 min, til the liquid evaporates.
5. Add to the chorizo and set aside.
6. Heat the olive oil in a heavy-bottomed pot.
7. When hot but not smoking, brown the pork cubes on all sides.
8. Return the pork and chorizo mixture to the pot, add the spices, oregano and beef stock.
9. Bring to a boil over high heat, scraping the bottom of the pot to remove any particles.
10. Reduce heat to moderate, and cook 2 hours or til meat is tender.
11. Add the hominy and lime juice and cook 10 minutes.
12. Mix in the green onions and cilantro just before serving.
13. Serve hot.

sausage, onions, garlic, sherry dry, olive oil, pork shoulder, cumin ground, coriander, fennel seeds, oregano dried, beef, grits, scallions, cilantro

Taken from recipeland.com/recipe/v/mexican-pork-garlic-stew-hominy-46721 (may not work)