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New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants


  • Yield: 6 to 8 servings


  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • 4 pounds pork shoulder
  • Essence
  • 2 pounds fresh hominy
  • 2 cups peeled, seeded, and chopped plum tomatoes
  • 2 tablespoons minced garlic
  • Pinch of crushed red peppers
  • Pinch of cumin
  • 4 quarts pork stock
  • 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


  • 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 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 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.