Take 1.14 lb pork stew meat, place in large saucepan, with 3-4 tbsp apple syrup (ingredients: apple cider, sugar), several splashes honey apple crisp wine, 1 tsp crushed rosemary, 1/2 tsp rosemary leaf powder, and 1 tbsp kosher salt. Stir together, turn heat to 4.5, cook until only a little pink meat remains.
Drain liquids from one 15.5 oz can golden hominy, one 15 oz can whole potatoes, and one 14.5 oz can sliced carrots into liquid measuring cup. Add hominy and 1 cube Knorr garlic seasoning to pan. Stir well. Let cook down five minutes. Stir again. Slice potatoes, add potatoes and carrots after 3-4 min. more. Stir and cook for 10 minutes.
Top off liquid measure with water to three cups and add to saucepan. Cook for ten minutes. Bring to boil on high and stir in 1.5 cups of rice. Cover, drop heat to 2 and cook for 15 minutes.
Top if desired with margarine or butter.