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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 lb Pork shoulder cut into 1" pcs see * Note
- 2 c. Minced onions
- 2 lb Fresh hominy
- 2 c. Peeled, seeded, minced tomatoes
- Â Â (preferably ripe plum tomatoes)
- 2 Tbsp. Chopped garlic
- 1 pch Crushed red peppers
- 1 pch Cumin
- 3 quart Pork Stock see * Note
- 1/4 c. Minced fresh cilantro
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. Green leaf lettuce chiffonade
- 1/4 c. Julienned radish
- 1/2 c. Julienned onions
- 1/2 c. Grated Monterey Jack cheese
- 1/4 c. Fresh cilantro chiffonade
Direcciones
- In a large sauce pan, heat the extra virgin olive oil. Season the pork with Emeril's Essence. When the oil is warm, sear the meat for about 2 min. Add in the onions and continue cooking for 2 min. Stir in the hominy, tomatoes, and garlic. Season the mix 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 min, or possibly till 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 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 6 servings | |
| Calories 289 | |
| Calories from Fat 108 | 37% |
| Total Fat 12.16g | 15% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 410mg | 17% |
| Potassium 398mg | 11% |
| Total Carbs 30.03g | 8% |
| Dietary Fiber 5.5g | 18% |
| Sugars 6.65g | 4% |
| Protein 14.83g | 24% |
