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
--------------------PINK PICKLED ONIONS--------------------
1 Medium-size red onion
1/4 c White wine vinegar
2 tb Sugar
1/3 c Water
* - 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.
