Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2.00 tablespoon | olive oil |
| 1.00 pounds | pork shoulder; cut into 1 pieces |
| 1 \N | emeril's essence; see * note |
| 2.00 cup | chopped onions |
| 2.00 pounds | fresh hominy |
| 2.00 cup | peeled; seeded, chopped tomatoes |
| 1 \N | (preferably ripe plum tomatoes) |
| 2.00 tablespoon | minced garlic |
| 1.00 pinch | crushed red peppers |
| 1.00 pinch | cumin |
| 3.00 quart | pork stock; see * note |
| ¼ cup | chopped fresh cilantro |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
| 1 \N | === 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@...
12-14-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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