Mexican Pork-Garlic Stew with Hominy
| Yield: | 6 Servings |
| Categories: | Soups, Stews |
| 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 |
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