| 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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