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Braised Pork and Chorizo Stew

3 pounds pork butt, cut into 1-inch cubes

1/4 cup lard

1 pound Mexican chorizo, casing removed

1 white onion, diced fine

2 carrots, peeled and diced

1 1/2 pound can white hominy

1 pound fresh or frozen peas

4 cloves garlic, minced

1 cup red wine

6 – 8 cups chicken stock

3 branches thyme

1 bay leaf

1 dried avocado leaf

Rub the pork all over with the salt, pepper, and cumin and set aside. Heat lard in a Dutch oven over medium heat, add the pork and lightly brown on all sides. Remove pork from pan and add the chorizo, cooking until bubbling and separated about 5 minutes. Add the onions and carrots and cook until soft about 5 minutes. Add garlic and the pork back to the pan, stirring to combine and fragrant.

Add wine and reduce by half, followed by the chicken stock, 1 teaspoon salt, bay leaf and thyme. Bring to a low boil, then reduce to a simmer. Partially cover and cook, turning the pork a few times, until tender, about 2 hours.

Stir in the hominy and continue to simmer, uncovered, about 1 more hour. Add peas during the last half hour of cooking. Remove the bay leaf and thyme branches. Light a dried avocado leaf on fire and stir the ashes into the stew.

Serve with assorted toppings like lettuce, lemon, avocado, radish, diced white onions, and radishes.

 

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