Pork Posole


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 Fresh cilantro chiffonade


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.




6.0 servings


Saturday, February 13, 2010 - 4:29am



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