Braised And Fried Pork Shoulder With Warm Hominy Salad, Toasted Corn Nuts,And Pickled Aji Chiles Fritada De Chancho Con Mote

• 1/4 cup kosher salt
• 2 tablespoons black pepper freshly ground
• 2 tablespoons cumin
• 2 tablespoons garlic powder
• 1 1/2 pounds pork shoulder boneless, cut into 2 oz wt chunks
• 1 pound pork belly cut into strips
• 2 tablespoons vegetable oil
• 1 spanish onion each, chopped
• 4 cloves garlic chopped
• 2 cups chicken stock
• 1 salad recipe Warm Hominy
• 1 chile sauce recipe Ecuadorian
• nuts as needed Corn, toasted
• aji chili peppers as needed, pickled
• 2 cups garden peas fresh, shelled
• 1 gallon hominy canned drained & rinsed
• 1 cup carrots peeled, finely diced
• 1 cup red onion finely diced
• 1 tablespoon cilantro fresh, minced
• 3 cloves garlic minced
• 6 tablespoons extra-virgin olive oil
• 1/4 cup lime juice freshly squeezed
• kosher salt For water
• 1/4 cup red Fresno chili peppers seeds & ribs removed, finely diced
• 1 plum tomatoes finely diced
• 1/4 spanish onion finely diced
• 2 tablespoons scallions white & green parts, finely chopped
• 2 tablespoons flat leaf parsley fresh, minced
• 2 tablespoons cilantro fresh, minced
• 2 tablespoons white vinegar
• 2 tablespoons lime juice freshly squeezed
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon agave nectar
• kosher salt To taste

1. 1. In mixing bowl, combine the salt, black pepper, cumin, and garlic powder; mix well
2. 2. Evenly coat and rub mixture all over pork shoulder & pork belly
3. 3. In a large, straight-sided saute pan, over medium-high heat add 2 TBL of vegetable oil
4. 4. Sear pork until well caramelized, 3 to 5 minutes per side. Remove pork from, set aside
5. 5. Add onions & garlic back to pan and cook until translucent, about 10 minutes.
6. 6. Pour in the chicken stock & remaining 2 cups of vegetable oil
7. 7. Return the pork to the pan and simmer until the stock has evaporated and pork is tender, simmering only in oil, about 2 hours
8. 8. Remove pork from oil & set aside
9. 9. Strain oil into a clean saute pan & heat over medium-high heat and fry the pork until crispy, 2 to 3 minutes per side.
10. 10. Lift the pork out of the oil and chop it coarsely
11. 1. In a large pot, salt water generously, bring to a rolling boil. In a large bowl Prepare ice bath with more ice on hand as needed to keep water cold
12. 2. Blanch peas in boiling water until tender, approximately 2 to 3 minutes Immediately transfer peas to ice bath, cool then drain. Set aside.
13. 3. In a large bowl, combine peas, hominy, carrots, onion and cilantro. Mix well to combine.
14. 4. Stir in garlic, olive oil and lime juice. Season to taste with salt.
15. 5. Cover & chill thoroughly before serving
16. 1. In mixing bowl, combine chile, tomato, onion, scallion, parsley, cilantro, vinegar, lime juice, olive oil and agave nectar. Mix well to combine
17. 2. Remove half of the vegetables & reserve in separate bowl
18. 3. Pulse the remaining half mixture in a food processor until all vegetables are finely chopped. It should not be a smooth sauce.
19. 4. Fold in the reserved chopped vegetables. Season to taste with salt & chill before serving
20. 1. Mix the chopped pork with the hominy salad and serve with the Ecuadorian chile sauce on the side. Garnish with the toasted corn nuts and pickled aji chiles

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Taken from www.yummly.com/recipe/Braised-And-Fried-Pork-Shoulder-With-Warm-Hominy-Salad_-Toasted-Corn-Nuts_And-Pickled-Aji-Chiles-Fritada-De-Chancho-Con-Mote-2255009 (may not work)