Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         chorizo  -- casings removed, cru
   1      large         onion  -- cut into medium dice
  14      cloves        garlic  -- coarsley chopped
     1/2  cup           dry sherry
     1/4  cup           olive oil
   3      pounds        boneless pork shoulder  -- or butt, cut into 1"
   1      tablespoon    ground cumin
   1      tablespoon    coriander
   1      tablespoon    fennel seed
   2      teaspoons     dried oregano
   1      quart         beef stock  -- or low-salt beef bro
  15      ounces        hominy, canned  -- drained
                        juice from 3 limes
   1      cup           green onions  -- finely chopped
   1      cup           cilantro  -- finely chopped
                        salt and pepper, to taste

Preparation:

In a large pan, saute the chorizo over moderate heat til it loses its pink colour, about 3 min. Remove with slotted spoon. Saute onion and garlic in chorizo fat over moderate heat for 10 min. Add sherry, and cook 4-5 min, til the liquid evaporates. Add to the chorizo and set aside. Heat the olive oil in a heavy-bottomed pot. When hot but not smoking, brown the pork cubes on all sides. Return the pork and chorizo mixture to the pot, add the spices, oregano and beef stock. Bring to a boil over high heat, scraping the bottom of the pot to remove any particles. Reduce heat to moderate, and cook 2 hours or til meat is tender. Add the hominy and lime juice and cook 10 minutes. Mix in the green onions and cilantro just before serving. Serve hot. We usually eat it on top of rice.