Posole

Pork Stock: 

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

8 ounces tomato paste

2 cups chopped onions

1 cup chopped carrots

1 cup chopped celery

2 cups dry red wine

1 bouquet garni

Salt and pepper

8 quarts water

Assembling the Posole:

1 pound pork shoulder, cut into 1 inch pieces

2 tablespoons olive oil

Essence

2 cups chopped onions

2 pound fresh hominy

2 cups peeled, seeded, and chopped plum tomatoes

2 tablespoons minced garlic

Pinch of crushed red peppers

Pinch of cumin

3 quarts pork stock

1/4 cup chopped fresh cilantro

Salt and pepper

Garnish:

1/2 cup chiffonade green leaf lettuce

1/2 cup grated Monterey Jack

1/4 cup chiffonade fresh cilantro

1/4 cup julienned radish

1/2 cup julienned onions

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme