"Am I the only one here who has a problem with this recipe? I've made posole many times in the past, and although I haven't made this particular recipe, it seems rather incomplete. So you brown a 4lb hunk of pork shoulder and it's tender enough after one hour of cooking? Then what, Emeril? You serve the soup with the meat all in one piece?
I make posole using pork and chicken, cooking them in separate pots, then combining the two stocks. Also, I don't believe cheese is a traditional ingredient in posole..