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  • Yield: 1 gallon
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Pork Stock: 

7 pounds pork marrow bones, sawed into 2-inch pieces

8 ounces tomato paste

2 cups chopped onions

1 cup chopped carrots

1 cup chopped celery

2 cups dry red wine

1 bouquet garni

Salt and pepper

8 quarts water

Assembling the Posole:

1 pound pork shoulder, cut into 1 inch pieces

2 tablespoons olive oil


2 cups chopped onions

2 pound fresh hominy

2 cups peeled, seeded, and chopped plum tomatoes

2 tablespoons minced garlic

Pinch of crushed red peppers

Pinch of cumin

3 quarts pork stock

1/4 cup chopped fresh cilantro

Salt and pepper


1/2 cup chiffonade green leaf lettuce

1/2 cup grated Monterey Jack

1/4 cup chiffonade fresh cilantro

1/4 cup julienned radish

1/2 cup julienned onions

Essence (Emeril's Creole Seasoning):

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 leaf oregano

1 tablespoon dried thyme


  1. Preheat the oven to 450 degrees F.
  2. Place the bones in a shallow roasting pan. Roast the bones for 1 hour. Remove the bones from the oven and brush with the tomato paste. In a mixing bowl, toss the vegetables with Essence. Lay the vegetables on top of the bones and return to the oven. Roast for 30 minutes. Pour off any excess fat. Place the roasting pan on the stove, over high heat. Using a wooden spoon, deglaze the pan with the red wine, scraping the pan and loosening any brown particles. Place everything in a large stock pot. Add the bouquet garni and water. Bring the liquid up to a boil and reduce to a simmer. Season the liquid with salt and pepper. Simmer the stock for 4 hours. Remove the stock from the heat and strain through a China cap.

Assembling the Posole:

  1. In a large saucepan, heat the olive oil. Season the pork with 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 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.
  2. Yield: 6 to 8 servings


  1. Ladle the stew in a shallow bowl. Garnish the stew with the above garnishes.

Essence (Emeril's Creole Seasoning):

Yield: about 2/3 cup
  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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