Recipe - Pork Posole

2 tablespoon Olive oil
1 pound Pork shoulder; cut into 1"
pieces
Emeril's Essence; see * Note
2 cup Chopped onions
2 pound Fresh hominy
2 cup Peeled; seeded, chopped
tomatoes
(preferably ripe plum
tomatoes)
2 tablespoon Minced garlic
1 pn Crushed red peppers
1 pn Cumin
3 qt Pork Stock; see * Note
One fourth cup Chopped fresh cilantro
Salt; to taste
Freshlyground black pepper;
to taste
=== GARNISH ===
One half cup Green leaf lettuce
chiffonade
One fourth cup Julienned radish
One half cup Julienned onions
One half cup Grated Monterey Jack cheese
One fourth cup Fresh cilantro chiffonade

* Note: See the "Emeril's Essence Information" and "Pork Stock" recipes
which are included in this collection.

In a large sauce pan, heat the olive oil. Season the pork with Emeril's
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 a 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. Ladle the stew in a shallow bowl.
Garnish the stew with the above garnishes. This recipe yields 6 to 8