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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 12 |
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This dish is a traditional Mexican soup and is well worth the time and effort it takes to make it! Hint: always read the entire recipe before beginning. Ingredients:
2 tbsp. olive oil |
4 pounds pork shoulder |
essence |
2 cups chopped onions |
2 cups peeled, seeded and chopped plum tomatoes |
2 tbsp. minced garlic |
pinch of crushed red pepper flakes |
pinch of cumin |
4 quarts pork stock |
2 pounds 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 |
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 |
essence |
2 cups dry red wine |
1 bouquet garni |
8 quarts water |
salt and pepper |
essence |
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 |
* i used canned hominy. |
Directions:
1. Stock:
2. Preheat the oven to 450 degrees F.
3. Place the bones in a shallow roasting pan.
4. Roast the bones for 1 hour.
5. Remove the bones from the oven and brush with the tomato paste.
6. In a mixing bowl, toss the vegetables with Essence.
7. Lay the vegetables on top of the bones and return to the oven.
8. Roast for 30 minutes.
9. Pour off any excess fat.
10. Place the roasting pan on the stove, over high heat.
11. Using a wooden spoon, deglaze the pan with the red wine, scraping
12. the pan and loosening any brown particles.
13. Place everything in a large stock pot.
14. Add the bouquet garni and water.
15. Bring the liquid up to a boil and reduce to a simmer.
16. Season the liquid with salt and pepper.
17. Simmer the stock for 4 hours.
18. Remove the stock from the heat and strain through a China cap (or other strainer).
19. In a large sauce pan, heat the olive oil.
20. Season the pork with Essence.
21. Once the oil is hot, sear the meat for about 2 minutes on each side.
22. Add the onions and continue cooking for 2 minutes.
23. Stir in the tomatoes and garlic.
24. Season the mixture with crushed red pepper and cumin.
25. Stir in the stock and bring up to a boil.
26. Season the liquid with salt and pepper.
27. Reduce the stock to a simmer and cook for about 30 minutes.
28. Add the hominy and cook for 30 minutes or until the meat is tender
29. and the stew thickens.
30. Stir in the cilantro.
31. Spoon the soup into individual bowls and garnish each soup with the lettuce,
32. radish, onions, cheese and chiffonade of cilantro.
33. This dish is a traditional Mexican soup and is well worth the time and effort it takes to make it!
34. Courtesy of Emeril Lagasse
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