Pork posole

6 servings

Ingredients

Quantity Ingredient
2.00 tablespoon olive oil
1.00 pounds pork shoulder; cut into 1 pieces
1 emeril's essence; see * note
2.00 cup chopped onions
2.00 pounds fresh hominy
2.00 cup peeled; seeded, chopped tomatoes
1 (preferably ripe plum tomatoes)
2.00 tablespoon minced garlic
1.00 pinch crushed red peppers
1.00 pinch cumin
3.00 quart pork stock; see * note
¼ cup chopped fresh cilantro
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === garnish ===
½ cup green leaf lettuce chiffonade
¼ cup julienned radish
½ cup julienned onions
½ cup grated monterey jack cheese
¼ cup fresh cilantro chiffonade

Directions

* Note: See the "Emeril's Essence Information" and "Pork Stock" recipes which are included in this collection.

In a large sauce pan, heat the olive oil. Season the pork with Emeril's Essence. When the oil is hot, sear the meat for about 2 minutes. Add the onions and continue cooking for 2 minutes. Stir in the hominy, tomatoes, and garlic. Season the mixture with crushed red pepper and cumin. Stir in the stock and bring up to a boil. Season the liquid with salt and pepper. Reduce the stock to a simmer and cook for about 30 minutes, or until the stew thickens. Stir in the cilantro. Ladle the stew in a shallow bowl. Garnish the stew with the above garnishes. This recipe yields 6 to 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2448 broadcast 11-05-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-14-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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