Yield: 4 Servings
|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|
|1 \N||Medium-size red onion|
|¼ cup||White wine vinegar|
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.