Pork Posole

• 2 tablespoons olive oil
• 1 pound pork shoulder cut into 1" pieces see * Note
• 2 cups onions Chopped
• 2 pounds hominy Fresh
• 2 cups chopped tomatoes Peeled, seeded
• plum tomatoes preferably ripe
• 2 tablespoons minced garlic
• 1 red peppers pch Crushed
• 1 cumin
• 3 quarts pork stock see * Note
• 1 cup chopped fresh cilantro
• salt to taste
• freshly ground black pepper to taste
• 1 cup chiffonade Green leaf lettuce
• radish cup Julienned
• onions cup Julienned
• 1 cup grated Monterey Jack cheese
• 1 cup chiffonade Fresh cilantro

1. 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
2. Ladle the stew in a shallow bowl. Garnish the stew with the above garnishes.

olive oil, pork shoulder, onions, hominy, tomatoes, tomatoes, garlic, red peppers, cumin, pork stock, fresh cilantro, salt, freshly ground black pepper, onions, grated monterey, cilantro

Taken from www.yummly.com/recipe/Pork-Posole-1671340 (may not work)