Smoked Duck And Sweet Corn Pozole Recipe

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Emeril Lagasse on Food Network


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Cilantro sprigs, for garnish

2 cups cooked white hominy, rinsed and drained

1/4 cup chopped fresh cilantro leaves

1 cup diced tomatoes

1/2 cup finely chopped yellow squash

1 teaspoon ground cumin

1 pound smoked duck meat, diced into 1/2-inch pieces

4 to 6 tablespoons fresh lime juice

4 slices thick-cut bacon, cut into 1/4-inch strips

6 cups rich brown duck stock or chicken stock

1 tablespoon seeded and minced jalapenos

1/2 cup finely chopped carrot

Salt and freshly ground black pepper

1 tablespoon minced garlic

1/2 cup finely chopped zucchini

1 cup chopped yellow onions

2 cups blanched sweet corn

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