Posole

Ingredients

• 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
• 2 tablespoons olive oil
• 1 pound pork shoulder, cut into 1 inch pieces
• 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
• 1/2 cup chiffonade green leaf lettuce
• 1/4 cup julienned radish
• 1/2 cup julienned onions
• 1/2 cup grated Monterey Jack
• 1/4 cup chiffonade fresh cilantro
• 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