Posole

Recipe courtesy Emeril Lagasse

Show: Emeril LiveEpisode: Soups and Stews

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
1 hr 15 min
Level:
--
Yield:
6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 15 min
Total:: 1 hr 35 min

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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

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):

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

Combine all ingredients thoroughly.

Yield: 2/3 cup

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Comments & Reviews

recipe Posole
Magdalene Salinas, CA 12-28-2007
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Just like Grandma's!
Rated: 5 stars out of 5

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!Read more
recipe Posole
Mary Ann Los Altos, CA 04-19-2007
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Posole: the 2 day soup
Rated: 5 stars out of 5

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.Read more
recipe Posole
SHERRY Sumter, SC 04-29-2005
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Super Excellant
Rated: 5 stars out of 5

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, SCRead more
recipe Posole
Anonymous 09-23-2004
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Hearty winter posole
Rated: 5 stars out of 5

Great for a cold winter Sunday lunch