| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Essnce09 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 3/4 |
lb |
Lean pork; trimmed, cubed 3/4" |
| 3/4 |
lb |
Chicken breast; trimmed, cubed 3/4" |
| 1 |
c |
Chopped onion |
| 1 |
ts |
Cumin; or more to taste |
| 1 |
tb |
Chopped garlic |
| 1 |
tb |
Chopped jalapeno pepper |
| 1 |
c |
Chopped tomatoes |
| 2 |
c |
Cooked white hominy; rinsed |
| 1 |
c |
Cooked garbanzo beans; rinsed |
| 1 1/2 |
qt |
Chicken stock |
| 1/4 |
c |
Chopped cilantro |
| 2 |
|
Limes; halved |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== GARNISH === |
|
|
Finely-chopped lettuce |
|
|
Shredded Monterey Jack cheese |
|
|
Julienned radishes |
INSTRUCTIONS
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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-26-1996
Recipe by: Emeril Lagasse
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