Braised Pork With Hominy And Peppers - cooking recipe

Ingredients

4 garlic cloves, crushed
12 whole black peppercorns
10 c. water
2 1/2 lb. boneless pork shoulder, cut into 1 1/2-inch cubes
1 onion, sliced
2 bay leaves
chili powder
3 Tbsp. vegetable oil
1 onion, minced
1 large red bell pepper, cut into 1/3-inch dice
1 large green bell pepper, cut into 1/3-inch dice
3 garlic cloves, minced
1 jalapeno chili, minced
1/2 tsp. cumin seed
1 c. canned chopped tomatoes with juices
1/2 c. chopped fresh cilantro
1 Tbsp. chopped fresh oregano or 1 tsp. dried, crumbled
1 (29 oz.) can white or golden hominy, rinsed and drained
8 oz. link Mexican chorizo sausage (casings removed), crumbled

Preparation

Tie garlic cloves and peppercorns in cheesecloth.
In heavy large saucepan, combine cheesecloth package, 10 cups water, pork, sliced onion and bay leaves.
Bring to simmer over medium-high heat, skimming foam from surface.
Reduce heat to medium-low and simmer uncovered 1 hour.
Using slotted spoon, transfer pork and onions to medium bowl.
Strain broth and reserve.
Discard contents of strainer.