Ingredients:
- 7 lb pork marrow bones, sawed into 2-inch pieces
- 1 bouquet garni
- pinch of crushed red peppers
- pinch of cumin
- 1/2 cup chiffonade green leaf lettuce
- 1/4 cup julienned radish
- 1/2 cup julienned onions
- 1/4 cup chiffonade fresh cilantro
Directions:
- Pork Stock:
- Preheat the oven to 450 degrees F.
- 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:
- 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.
- Yield: 6 to 8 servings
- Garnish:
- Ladle the stew in a shallow bowl. Garnish the stew with the above garnishes.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6265.48 Kcal (26232 kJ) | ||
| Calories from fat | 1654.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 183.84g | 283% | |
|---|---|---|---|
| Cholesterol | 1966.91mg | 656% | |
| Sodium | 19822.14mg | 826% | |
| Potassium | 8122.07mg | 173% | |
| Total Carbs | 319.05g | 106% | |
| Sugars | 99.63g | 399% | |
| Dietary Fiber | 73.21g | 293% | |
| Protein | 711.62g | 1423% | |
| Vitamin C | 174.4mg | 291% | |
| Vitamin A | 2.9mg | 97% | |
| Iron | 56.7mg | 315% | |
| Calcium | 2697.1mg | 270% | |
| Amount Per 100 g | |||
| Calories | 44.88 Kcal (188 kJ) | ||
| Calories from fat | 11.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 283% | |
|---|---|---|---|
| Cholesterol | 14.09mg | 656% | |
| Sodium | 141.98mg | 826% | |
| Potassium | 58.18mg | 173% | |
| Total Carbs | 2.29g | 106% | |
| Sugars | 0.71g | 399% | |
| Dietary Fiber | 0.52g | 293% | |
| Protein | 5.1g | 1423% | |
| Vitamin C | 1.2mg | 291% | |
| Iron | 0.4mg | 315% | |
| Calcium | 19.3mg | 270% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Also Try
-
-
Emeril Lagasse's Marinade
Dry sherry (i use wine) or 1 cup dry red wine (i use wine) and 6 more..3.4 (5 Votes) -
-
-
Emeril Lagasse's Pumpkin Cheesecake
Graham cracker crumbs, Ground pecans, Light brown sugar and 11 more.. -
Emeril Lagasse's Delmonico Potatoes
Butter, Minced onion, Salt, Fresh ground white pepper and 8 more.. -
Emeril Lagasse's Creole Olive Salad
Pitted brine-cured black olives, sliced (such as nicoise) and 7 more.. -
-
Emeril Lagasse's Potato, Onion & Roquefort Soup
Unsalted butter, Yellow onions, thinly sliced and 13 more.. -
Emeril Lagasse's Barbecued Pulled Pork Sandwiches
Boneless pork butt , about 4 lb, Dark brown sugar and 20 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
