Posole

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4 lbs	1816g / 64oz	Pork shoulder
		Emeril's Essence - see * Note
2 cups	125g / 4.4oz	Chopped onions
2 cups	125g / 4.4oz	Peeled, seeded, chopped plum tomatoes
2 tablespoons	30ml	Minced garlic
1		Crushed red pepper flakes
1		Cumin
4		Pork stock
2 lbs	908g / 32oz	Fresh hominy
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
		Salt - to taste
		Freshly-ground black pepper - to taste
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" recipe which is 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 on each side. Add the onions and continue cooking for 2 minutes. Stir in the 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. Add the hominy and cook for 30 minutes or until the meat is tender and the stew thickens. Stir in the cilantro. Spoon the soup into individual bowls and garnish each soup bowl with the lettuce, radish, onions, cheese and chiffonade of cilantro.

This recipe yields 6 to 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A27 broadcast 03-11-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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