Pork Posole

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Pork shoulder - cut into 1" pieces
		Emeril's Essence - see * Note
2 cups	125g / 4.4oz	Chopped onions
2 lbs	908g / 32oz	Fresh hominy
2 cups	125g / 4.4oz	Peeled, seeded, chopped tomatoes
		(preferably ripe plum tomatoes)
2 tablespoons	30ml	Minced garlic
1		Crushed red peppers
1		Cumin
3		Pork Stock - see * Note
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
1/2 cup	20g / 0.7oz	Green leaf lettuce chiffonade
1/4 cup	59ml	Julienned radish
1/2 cup	31g / 1.1oz	Julienned onions
1/2 cup	73g / 2.6oz	Grated Monterey Jack cheese
1/4 cup	4g / 0.1oz	Fresh cilantro chiffonade

Recipe Instructions

* 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.

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

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