Wine Road Recipes

Ingredients

• 2 tablespoons ground coriander
• 2 tablespoons ground fennel
• 1 tablespoon ground mustard
• 1 tablespoon powdered garlic
• 1 teaspoon cayenne pepper, plus more, to taste
• 1 teaspoon ground cinnamon
• 1/4 cup paprika
• 1 tablespoon kosher salt, plus more, to taste
• 1 teaspoon freshly ground black pepper
• 2 pounds pork shoulder, cut into 1-inch cubes
• Canola oil as needed
• 2 medium yellow onions, diced
• 3 carrots, roughly chopped into 1/2-inch pieces
• 3 celery stalks, diced
• 4 garlic cloves, thinly sliced
• 2 bay leaves
• 1 can (8 ounces) diced green chiles
• 1 can (8 ounces) Rotel diced tomatoes and chiles
• 2 cups dry white wine
• 1 can (28 ounces) Mexican-style white hominy (liquid reserved)
• 1 cup chicken stock
• 1 large butternut squash, peeled and cut into 1/2-inch dice
• 1 bunch fresh flat-leaf parsley, leaves chopped
• 5 fresh sage leaves, chopped