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.
Juanita Eats Out 