Posole

Total Time:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min

Yield:
6 to 8 servings

Ingredients
  • 2 tablespoons olive oil
  • 4 pounds pork shoulder
  • Essence, recipe follows
  • 2 cups chopped onions
  • 2 cups peeled, seeded, and chopped plum tomatoes
  • 2 tablespoons minced garlic
  • Pinch of crushed red pepper flakes
  • Pinch of cumin
  • 4 quarts pork stock
  • 2 pound fresh hominy
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper
  • 1/2 cup chiffonade green leaf lettuce
  • 1/4 cup julienned radish
  • 1/2 cup julienned onions
  • 1/2 cup grated Monterey Jack cheese
  • 1/4 cup chiffonade fresh cilantro
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

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 on each side. Add the onions and continue cooking for 2 minutes. Stir in the 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. Add the hominy and cook for 30 minutes or until the meat is tender, registers at 160 degrees on a meat thermometer, and the stew thickens. Stir in the cilantro. Spoon the soup into individual bowls and garnish each soup with the lettuce, radish, onions, cheese and chiffonade of cilantro.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup


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    over done over thought Traditional Pasole 1 big pork shoulder diced in a big pot with bones, 1.5- 2 cups Hot water in a blender add 10 to 16 Hatch Red Pods no stems 2 to 3 tbl spoons oregano 3 garlic cloves liquefy. add 1 big can of yellow hominy drained when pork starts to fall apart add water as needed not soupy but a hearty mix.. for Navajo add 10-15 crushed juniper berries to blender. for Hopi add blue corn. makes 2 crock pots serve with a over easy egg on top and fried bred Notes "better the next day" at Pow Wow they lick the bowls
    This makes a mouthwatering soup, I took the shoulder out and pulled it into rough chunks, then added it back to the soup. I also added avocado cubes, sharp cheddar, Monterrey Jack, and sour cream to the garnish list. Heavenly flavors.
    This recipe leaves a little to the imagination. No-one at the grocery store knew what "fresh" hominy was, so I used canned. And one hour didn't sound like enough time to cook a 4lb hunk of pork shoulder. And then, what were you supposed to do with it? I substituted 4lb center cut pork chops as one reviewed suggested and I don't recommend this because the meat turned out tough and chewy. Mine never "thickened" and I only used 3 quarts of stock. In any case, the flavor really was fantastic. I might try again with the shoulder and see what happens. Maybe the meat just falls off in tender delicious bites.
    This is an easy, tasty recipe. Two hours and a few simple ingredients for this hearty and delicious soup. Thumbs up Emeril!!!
    This is a great recipe! I make it all the time. I use center cut pork chops and canned hominy----just as good!!! I sometimes change it around and make a green chile with tomatillos/onions/jalepenos, etc. I also put in the crockpot----works great!!!!!! I use rotel tomatoes in it also----the HOT one and one regular one (for red sauce and if I don't have tomatillos, I use rotel (hot, rotel (lime and cilantro and a can of green enchilada sauce for a green sauce. You can play around with the recipe!!!!
    Am I the only one here who has a problem with this recipe? I've made posole many times in the past, and although I haven't made this particular recipe, it seems rather incomplete. So you brown a 4lb hunk of pork shoulder and it's tender enough after one hour of cooking? Then what, Emeril? You serve the soup with the meat all in one piece? 
    I make posole using pork and chicken, cooking them in separate pots, then combining the two stocks. Also, I don't believe cheese is a traditional ingredient in posole..
    This recipe was really delicious and easy to follow. My husband loved it and said it was just as good as his Grandmother's posole!
    I made this soup for Mexican friends who were visiting (I'm Croatian) and my friend Manuel said it was like his grandma made. Emeril, you made me a hero!
     

     
    Be prepared, it did take two days by the time you soak the posole overnight and you make the stock the day before. You just MUST use the pork stock rather than use chicken stock that is in most recipes. Also, I used cabbage for the garnish rather than the lettuce as noted in this recipe because it's more authentic (or so I was told) and much more crunchy.
     

     
    It was the best Posole I've ever tasted. I will make it again even though it took two days.
    I had to improvise a little. Used chicken broth instead of pork and cooked longer then cut pork shoulder in bite size pieces and put back in. I used toasted tortillias brushed with olive oil and garlic powder, grated cheese,Colby & Jack and fresh chives as a garnish. I thought it was going to be tooo spicy but it was PERFECT. Thanks Emeril.... Sherry Bolte, Sumter, SC
    Great for a cold winter Sunday lunch
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