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Latin Pork and Hominy Stew
Try these wines with this recipe
1 pound chorizo, casings removed and sliced
2 red onions, chopped
10 cloves garlic, minced
2 cups AVV Syrah
1/4 cup olive oil
3 pounds pork shoulder, 1 inch cubed
1 cup flour
1 tablespoon salt
2 tablespoon ground cumin
1 1/2 tablespoon coriander
1 tablespoon fennel seed
1 tablespoon oregano
1 49- ounce can chicken broth
1 29-ounce can hominy
juice of two limes
2 bunch green onions, chopped
1 bunch cilantro, chopped
In a large oven proof braising pan add oil and chorizo, sauté for 4 minutes then remove chorizo from pan. Mix flour and salt together, toss with pork,making sure to shake off excess flour. Brown pork on all sides then add onions, garlic and spices and continue cooking for 5 minutes. Next add hominy and wine, cook for 2 minutes then add chicken stock. Cover and place in 350-degree oven and cook for 2 hours.
Remove and serve over your favorite rice
Enjoy with a glass of Alexander Valley Vineyards Estate Syrah.
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