| 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 |
cn |
Golden hominy,drained (15oz) |
|
|
Chopped parsley |
|
|
Salt |
|
|
Pepper |
| 1 |
|
Medium-size red onion |
| 1/4 |
c |
White wine vinegar |
| 2 |
tb |
Sugar |
| 1/3 |
c |
Water |
INSTRUCTIONS
PINK PICKLED ONIONS
* - 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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