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    Pork Stew – Mexican style

    I rarely, if at all, have come up with a recipe using what might be considered Hispanic products. It’s not that I have thought about using them it’s just that nothing came to mind until this gem. My local grocery store had a sale on pork shoulder the price was too attractive to pass up. I pondered what to do with it dismissing my tried and true recipes. I walked around the produce department looking for something to use. I happened upon a large display of tomatillos also on sale. The die was cast.

    Using these two items as a basis point I began to consider what might work well to add to the stew. Browsing the international section of the store I found a tomatillo cooking sauce and white hominy. I added some pearl onions to my basket, went back to produce to pick up some cilantro. My creative juices started to flow. The pork shoulder I bought was around six and a half pounds so the recipe below is based on that size.

    You will need:

    Pork shoulder or butt approximately 6 pounds.
    Herdez mexican cooking sauce – Two 12 oz. jars.
    Bush’s White Hominy – Two 15 oz cans
    Tomatillo – approximately 4 cups medium dice
    Pearl onions – Two 10 oz packages ( they come frozen)
    Vidalia Onions – approximately two cups finely diced.
    Fresh Cilantro – optional and to taste.
    Flour – enough to coat pork.
    Vegetable oil – enough to brown the pork.

    Heat oven to 350 degrees. Cut the pork into bite size pieces and loosely coat with flour. Put oil into a large stock pot and heat to medium high. Put coated pork pieces into the hot oil, you will need to do this in batches so as to not crowd pork. Saute pork until brown on all sides remove to a large bowl until all the pork is cooked. In the same pot add the onion and sautë until translucent.
    Add the cooking sauce to the pot then put the pork pieces back into the pot. Drain the canned hominy and add to the pot along with the pearl onions Using a large spoon mix all the ingredients to coat. Cover the stock pot and place into the preheated oven and cook until pork is fork tender, should take two to three hours.
    Serve over cooked rice, enjoy!

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