In the 9/20 issue of whatzup, my Dining In article features a savory dish for chilly nights. Just in time, right? Read the full article on whatzup’s website.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2-3 celery stalks, diced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried thyme, crumbled
- 1 bay leaf
- 1 teaspoon dried oregano
- 1/2 teaspoon dried crushed red pepper
- 2 pound smoked pork neck
- 2 14 1/2-ounce cans chicken broth
- 1 14 1/2-ounce can sliced stewed tomatoes
- 3 large garlic cloves, finely chopped
- 2 15-ounce cans golden hominy, drained
Heat oil in a large pot over medium-high heat. Add onion, carrots, celery, cumin, thyme, bay leaf, oregano, and dried red pepper, and sauté for five minutes. Add smoked pork neck, broth, tomatoes and garlic. Simmer until pork is tender, about 1 1/2 hours. Transfer pork to work surface. Remove meat and cut into bite-size pieces. Discard fat and bones. Return meat to pot. Add hominy and simmer until hominy is just tender, about 15 minutes. Season to taste with salt and pepper.