-
1
Crush fennel seeds, cumin seeds, salt, garlic, allspice, thyme and peppercorns in mortar and pestle.
-
2
Fold double thick layer of foil into 4 inch square.
-
3
Poke 4 small holes in foil.
-
4
Push foil through roast to bottom to cover opening so stuffing will not fall out later (holes let steam escape).
-
5
Place roast on rack in large roasting pan.
-
6
Rub spice mixture over meat.
-
7
Cover and refrigerate overnight.
-
8
Preheat oven to 450 degrees F. Place pork in oven and reduce oven temperature to 325 degrees F. Roast pork 1 hour 30 minutes.
-
9
Fill cavity with enough stuffing to mound in center.
-
10
Continue roasting until thermometer inserted into center of meat registers 160 degrees F, about 1 hour 20 minutes.
-
11
Meanwhile, boil chicken stock until reduced by half.
-
12
Remove from heat.
-
13
Add chilies.
-
14
Cover and let stand until chilies are softened.
-
15
Puree mixture in processor.
-
16
Carefully transfer pork to platter.
-
17
Add oil to roasting pan and set over medium heat.
-
18
Add onions and stir until onion is tender.
-
19
Add flour and stir until golden brown.
-
20
Gradually add stock, whisk until blended.
-
21
Boil until thickened to gravy consistency.
-
22
Stir in honey.
-
23
Season to taste with salt and pepper.
-
24
Preheat oven to 325 degrees F. Arrange cornbread on baking sheet and bake until slightly dry.
-
25
Transfer to very large bowl.
-
26
Melt butter in heavy large skillet over medium high heat.
-
27
Add onion, and jalapenos and saute until onion is tender.
-
28
Add garlic and sautJ 1 minute.
-
29
Remove from heat.
-
30
Transfer to bowl with cornbread.
-
31
Add sage, oregano, cilantro and hominy and stir to blend.
-
32
Stir in eggs and enough stock to moisten.
-
33
Season to taste with salt and pepper.
-
34
Spoon any stuffing not used in crown roast into butter baking dish.
-
35
Bake alongside pork until heated through, about 40 minutes.
-
36
Uncover and bake until top begins to brown.
