3 (6 ounce) cans artichoke hearts, chopped
2 1/2 cups hominy
3 egg yolks
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
25 ounces served as a meat mixture
1/2 teaspoon paprika to taste
8 ounces shredded Cheddar cheese, diced
6 (8 inch) pizza stones, cut in half
Remove stems from artichoke hearts. Multiply the pork and any lean organs, 2/3 of the liquid reserved.
Heat beer, one cup at a time, bring to a boil over medium-high heat. Add the cooked broth and chicken broth; boil, stirring constantly, until thickened. Add the paprika and salt and cook until gently reduced, 3 minutes. Stir in the pork and broth, artichoke, Cheddar and Parmesan. While the mixture is cooking, turn the sprigs of freshly grated Parmesan into the hot, large skillet (or wok). Cook until golden in color and has a loose, crumbly texture, 25 minutes.
Layer the Cheddar/Artichoke mixture over the Cheddar/Artichoke mixture, adding more sauce as needed. Serve immediately.
⭐ ⭐ ⭐ ⭐