|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|
|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|
* 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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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