1 tb Fennel seeds; toasted
1 tb Cumin seeds; toasted
1 tb Coarse salt
4 Garlic cloves; pressed
6 Whole Allspice berries
1 ts Dried thyme
1 ts Freshly-ground black
-peppercorns
6 1/2 lb Crown roast of pork; to 7
-pounds
Cornbread Hominy Stuffing;
-see * Note
5 c Chicken stock
2 Dried Ancho chilies; toasted
2 tb Vegetable oil
1 Onion; finely chopped
2 tb All-purpose flour
1 tb Honey
* Note: See the “Cornbread-Hominy Stuffing” recipe which is included
in this collection.
Crush fennel seeds, cumin seeds, salt, garlic, allspice, thyme and
peppercorns in mortar and pestle. Fold double thick layer of foil
into 4 inch square. Poke 4 small holes in foil. Push foil through
roast to bottom to cover opening so stuffing will not fall out later
(holes let steam escape). Place roast on rack in large roasting pan.
Rub spice mixture over meat. Cover and refrigerate overnight. Preheat
oven to 450 degrees. Place pork in oven and reduce oven temperature
to 325 degrees. Roast pork 1 hour 30 minutes. Fill cavity with enough
Cornbread Hominy Stuffing to mound in center. Continue roasting until
thermometer inserted into center of meat registers 160 degrees, about
1 hour 20 minutes. Meanwhile, boil chicken stock until reduced by
half. Remove from heat. Add chilies. Cover and let stand until
chilies are softened. Puree mixture in processor. Carefully transfer
pork to platter. Add oil to roasting pan and set over medium heat.
Add onions and stir until onion is tender. Add flour and stir until
golden brown. Gradually add stock, whisk until blended. Boil until
thickened to gravy consistency. Stir in honey. Season to taste with
salt and pepper. This recipe yields 8 servings.
Yields
8 servings