Yield: 6 servings
|2.00 tablespoon||olive oil|
|¾ pounds||lean pork; trimmed, cubed 3/4|
|¾ pounds||chicken breast; trimmed, cubed 3/4|
|1.00 cup||chopped onion|
|1.00 teaspoon||cumin; or more to taste|
|1.00 tablespoon||chopped garlic|
|1.00 tablespoon||chopped jalapeno pepper|
|1.00 cup||chopped tomatoes|
|2.00 cup||cooked white hominy; rinsed|
|1.00 cup||cooked garbanzo beans; rinsed|
|1½ quart||chicken stock|
|¼ cup||chopped cilantro|
|2.00 \N||limes; halved|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|1 \N||=== garnish ===|
|1 \N||finely-chopped lettuce|
|1 \N||shredded monterey jack cheese|
|1 \N||julienned radishes|
In a large pot heat 2 tablespoons oil. Add the chicken and pork and cook until brown on all sides -- you can do this in batches if necessary. Add the onions and cumin. With a spoon, stir and release any cooked pieces of meat from the bottom of the pot. Cook for 3 minutes, and then add the garlic and jalapeno. Cook for 1 minute, then add tomatoes, hominy and garbanzo beans. Stir and cook for another minute. Now add chicken stock and bring to a boil and simmer for 20 minutes. Add cilantro, squeeze in the juice of both limes, season to taste with salt and pepper. Ladle into bowls and serve.
Garnish with some finely-chopped lettuce, Monterey Jack cheese and julienne radishes. This recipe yields 6 to 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2205 broadcast 08-07-1996) 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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