Nov 24 2013
Posole actually means foamy but most have come to know it as a Mexican stew usually made with pork or chicken, hominy, peppers and seasoning.
With it not getting out of the 20’s all week-end called for some soup for Sunday’s supper. I had pulled pork left over and thought hominy. I knew a traditional posole soup would be too spicy for the wife so I came up with this mild version. I added some heat to mine at the table.
After lunch I made some cornbread baked in my old Wapak cast iron skillet. You can mix up your own but for convenience any more I use Miracle Maize sweet box mix. The box says bake at 400 deg. but I find 380 deg. for 25 minutes is just right for me. I pre-heat my skillet with a good teaspoon of bacon grease while the oven is heating. I mix up the batter, pour the excess grease from the skillet and pour the batter in and bake. When I check it and the top is starting to crack and the edges are a nice golden brown, pulling from the sides of the skillet it is done. I let it cool 5 to 10 minutes then invert into a dish to serve; that shows the nicely brown bottom.
It only took an hour to throw the soup together. It came out a lot better than I thought. The wife not being a big soup person thought it was extra good too. I added some Cajun seasoning and hot sauce to mine. It tasted great with buttered cornbread.
Cornbread
Inverted to serve
Posole ingredients
Ready to serve
My Posole
Recipe:
Mild pork posole soup
1 to 2 cups of chopped leftover pork, you can use chicken
1 ½ quarts chicken stock or broth
2 cans hominy, white or yellow, drained
2 slices of onion chopped small
2 stalks of celery cut in half longwise then slice
1/8 to ¼ head of cabbage, sliced thin and chopped
1 tablespoon oil, I use extra light olive oil
Salt and pepper to taste
1 tablespoon dried parsley
A pat of butter
¼ to ½ cups heavy cream
2 heaping tablespoons of grated parmesan plus more for the table
Heat the oil in a stock pot med. high heat. Add the onions and sauté until soft; add the celery and cook a while I added salt and pepper here. Add the meat stirring until it begins to stick. Start adding the stock or broth stirring to deglaze the pan. After all the stock or broth is in bring to a slow boil. Add the cabbage and simmer for 15 to 20 minutes. Add the pat of butter and parsley then the two cans of hominy. Simmer another 10 to 15 minutes. Pour in the heavy cream slowly while stirring. Stir in the parmesan. Serve with some cornbread or crusty bread.
I just threw this soup together off the top of my head and made it mild for the wife. It was good enough I wrote up the recipe. I added some Cajun seasoning and hot sauce to mine for some heat. This makes a good soup to serve when you serve people with different tastes for heat.
For the ones who want some heat serve some Cajun seasoning, or hot chili powder, hot sauce and maybe some hot peppers to add at the table.
Smokin Don
