| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 4 | Shoulder pork steaks* | |
| 1 | c | Chicken broth, reg strength |
| 4 | Large carrots, thinly sliced | |
| 1 | Golden hominy, drained 15oz | |
| Chopped parsley | ||
| Salt | ||
| Pepper | ||
| 1 | Medium-size red onion | |
| 1/4 | c | White wine vinegar |
| 2 | T | Sugar |
| 1/3 | c | Water |
INSTRUCTIONS
~ fat trimmed ======================================================= ============== === 1. Place pork in a 10-12" frying pan; cover tightly. Cook over medium heat for 20 minutes. Uncover; cook over high heat, turning pork occasionally until liquid evaporates and meat browns, 5-10 minutes. Drain off fat. 2. Add broth, carrots and hominy. Cover and simmer until meat is tender when pierced, 20-25 minutes. Transfer pork and hominy mixture to a platter; top with pink pickled onions and parsley. Add salt and pepper to taste. *** PINK PICKLED ONIONS *** Thinly slice onion; rinse well. Mix onion with vinegar, sugar, and water. Cover and chill for 30 minutes to 1 hour; drain. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God specializes in surprise endings”