Pork Posole

Photo: flickr user stu_spivack

Ingredients

2 tablespoons Olive oil

1 pound Pork shoulder cut into 1" pieces see * Note

2 cups Chopped onions

2 pounds Fresh hominy

2 cups Peeled, seeded, chopped tomatoes

(preferably ripe plum tomatoes)

2 tablespoons Minced garlic

1 pch Crushed red peppers

1 pch Cumin

3 quarts Pork Stock see * Note

cup Chopped fresh cilantro

Salt to taste

Freshly-ground black pepper to taste

cup Green leaf lettuce chiffonade

cup Julienned radish

cup Julienned onions

cup Grated Monterey Jack cheese

cup Fresh cilantro chiffonade

Preparation

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

Ladle the stew in a shallow bowl. Garnish the stew with the above garnishes.

This recipe yields 6 to 8 servings.