Chicken soup, as grandma used to say, is good for those days you have a cold. Sopas, or soups, are good for anytime of the year, regardless if you have a cold or not. This recipe will give your tastebuds something to celebrate and enjoy!

Mexican Pork-Garlic Stew with Hominy

Amount Measure Ingredient Method
½ pound chorizo casings removed & crushed
1 large onion cut into medium dices
14 cloves garlic coarsley chopped
1/2 cup dry sherry
1/4 cup olive oil
3 pounds boneless pork shoulder or butt cut into 1"
1 tablespoon ground cumin
1 tablespoon coriander
1 tablespoon fennel seed
2 teaspoons dried oregano
1 quart beef stock -- or low-salt beef bro
15 ounces hominy canned & drained
3 limes drained juice
1 cup green onions finely chopped
1 cup cilantro finely chopped
salt and pepper, to taste

In a large pan, saute the chorizo over moderate heat til it loses its pink color, 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. We usually eat it on top of rice.

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