| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | lb | Pork shoulder, cut into; 1 inch pieces |
| Essence | ||
| 2 | c | Chopped onions |
| 2 | lb | Fresh hominy |
| 2 | c | Peeled, seeded, and chopped plum tomatoes |
| 2 | tb | Minced garlic |
| Pinch of crushed red peppers | ||
| Pinch of cumin | ||
| 3 | qt | Pork stock |
| 1/4 | c | Chopped fresh cilantro |
| Salt and pepper |
INSTRUCTIONS
In a large sauce pan, heat the olive oil. Season the pork with 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 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. Yield: 6-8 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2448 Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 23:13:46 -0500 From: Meg Antczak <meginny@frontiernet.net>
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