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
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