| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Essnce09 | 6 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | lb | Pork shoulder; cut into 1" pieces |
| Emeril's Essence; see * Note | ||
| 2 | c | Chopped onions |
| 2 | lb | Fresh hominy |
| 2 | c | Peeled; seeded, chopped tomatoes |
| (preferably ripe plum tomatoes) | ||
| 2 | tb | Minced garlic |
| 1 | pn | Crushed red peppers |
| 1 | pn | Cumin |
| 3 | qt | Pork Stock; see * Note |
| 1/4 | c | Chopped fresh cilantro |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| === GARNISH === | ||
| 1/2 | c | Green leaf lettuce chiffonade |
| 1/4 | c | Julienned radish |
| 1/2 | c | Julienned onions |
| 1/2 | c | Grated Monterey Jack cheese |
| 1/4 | c | Fresh cilantro chiffonade |
INSTRUCTIONS
* 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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