Souper Sabado!

I  was talking with a few coworkers last night about how much we loved Fall and comfort food! So, I told them about my #SouperSaturday blog challenge, and asked them what a few of their favorite soup recipes were (not that I was running out of ideas or anything). Two of my coworkers both started talking about something called Posole, a traditional mexican soup that their mothers used to make for them when they were little. They started to tell me about it, how delicious and rich the soup was, and I knew I just had to make it myself! So I set forth on the interwebs to research recipes for this dish. Of course I always like to try new foods from different cultures, and I  like my fair share of spicy dishes, but I also have a low tolerance to spicy foods compared to some. So here is my milder take on this traditional soup from south of the boarder. I hope you enjoy my interpretation…(surprisingly, my kids and husband really loved it!)

Perfect Pork Posole 

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1 carton 32 oz. Chicken stock

1 boneless pork tenderloin

1 can white hominy, drained and rinsed

2 tbsp. Minced garlic

1/3 bunch green onions, minced

1/3 bunch fresh cilantro

1 carton porchini mushrooms, rinsed, drained and sliced (could also use criminal or shittake)

1 ancho pepper, soaked in water until rehydrated, then drained, sliced and blended in a food processor

Garlic salt, onion powder, and black pepper to taste

1 giant tub of amor (that’s love!)

      In your crock pot, dump the chicken stock, garlic, green onions, mushrooms and hominy and stir until mixed. Mince some of the cilantro very finely and add to soup.

To make a brothy soup, add another 10 oz. can of chicken broth. To make a creamy soup, you can add a can of cream of mushroom soup and water until desired thickness. Add seasonings to taste.

Now this is very important. DON’T ADD THE PORK UNTIL LAST. If you are like me, you will want to add the ancho pepper slowly and mix well, tasting as you go.  Add only just as much to your family’s taste because it can get a little spicy very fast if you’re not careful. If it does get too spicy, you can always add a little cider vinegar to cut the heat.

Once you have reached the desired spiciness, add your pork loin to the pot. You can get these pre-marinated at the grocery store, and they are often on sale. Confession time though… I don’t eat pork. I won’t bore you with the details. But my husband and kids love it, so I like to oblige them every now and then. If you are like me and don’t eat pork, you could always substitute  1-2 boneless, skinless chicken breasts that you marinated with Adobo seasoning overnight in the fridge. It works just as well, and is every bit as delicious.

Set your crock pot to low and cook for 8 hours, making sure the meat reaches at least 165 degrees F. When ready to serve, shred with two forks and stir in well. Garnish with tortilla strips and fresh cilantro.

Comer con gusto!

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