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.