Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Shoulder pork steaks* |
| 1 cup | Chicken broth,reg strength |
| 4 \N | Large carrots,thinly sliced |
| 1 can | Golden hominy,drained (15oz) |
| \N \N | Chopped parsley |
| \N \N | Salt |
| \N \N | Pepper |
| 1 \N | Medium-size red onion |
| ¼ cup | White wine vinegar |
| 2 tablespoons | Sugar |
| ⅓ cup | Water |
PINK PICKLED ONIONS
* - fat trimmed
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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.