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
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 6 reviews
By suzanna 50
Goldsboro, NC
on February 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!!!!
By mikeike1957
virginia
on December 18, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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..
By magg1110_9285119
Salinas, CA
on December 28, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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 all 6 reviews