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Prep Time: 20 Minutes Cook Time: 75 Minutes |
Ready In: 95 Minutes Servings: 6 |
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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 |
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:
1. 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.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly.
4. Yield: 2/3 cup
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