Posole Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
12910
FAT
3292%
CHOL
245%
SOD
3572%

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Ingredients for 1 serving

2 1/2 tablespoons paprika

2 cups dry red wine

1 tablespoon dried leaf oregano

2 cups chopped onions

Salt and pepper

Pinch of cumin

1/2 cup chiffonade green leaf lettuce

2 tablespoons olive oil

1/4 cup julienned radish

1 cup chopped carrots

1 tablespoon cayenne pepper

1 pound pork shoulder, cut into 1 inch pieces

1/4 cup chopped fresh cilantro

8 ounces tomato paste

1/2 cup grated Monterey Jack

1/4 cup chiffonade fresh cilantro

2 pound fresh hominy

3 quarts pork stock

1 tablespoon black pepper

8 quarts water

1 bouquet garni

7 pounds pork marrow bones, sawed into 2-inch pieces

2 tablespoons garlic powder

1/2 cup julienned onions

Essence

2 tablespoons salt

Pinch of crushed red peppers

1 cup chopped celery

1 tablespoon dried thyme

1 tablespoon onion powder

2 tablespoons minced garlic

2 cups peeled, seeded, and chopped plum tomatoes

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