On the Menu

I enjoy trying different countries’ cuisines. As you have seen over the past year with my On The Menu, I try to keep a variety on my dinner table each week so that my family can experience many flavors. I love soup. Soup is so filling, comforting and comes in so many different flavors.

This week I created Posole Rojo which was worth every minute of the prep work. The aro­mas that fill your home will be reminiscent of an amazing Mexican restaurant. You can even do this in a Crockpot! I will put the notations in this recipe on how to do it that way as well.

Serves 6 to 8 (or 6 with leftovers! Yum!)

2 lbs of pork shoulder cut into chunks
8 garlic cloves diced
8 cups of low sodium

 

Place the chile peppers in a bowl and cover with boiling water. Let the chiles reconstitute and becomes soft. About 30 minutes.

In a bowl, mix the pork shoulder meat with the cumin and some salt and pep­per. Place meat into a large stockpot with the vegetable oil and brown on all sides. Add the low sodium chicken broth, oregano, 4 garlic cloves and 1/2 of the chopped onion.

Take the peppers out of the water and place in a blender. Add the other 4 gar­lic cloves, about 1 tsp of salt

 

Push the mixture through a sieve to remove and seeds or chunks. Place a cup of the mixture in the soup mixture, stir and set the remainder aside. Set the stove on simmer for four hours.

About an hour before the soup is done, mix in the hominy and cook for another hour.

Top your soup with your favorite fixings! Cilantro, lime, avocado, radishes and cabbage are a delicious addition to this hearty soup! Remember to cut the fat off the meat after it is finished cooking and shred the meat to put back into the soup. You can make this ahead of time in a Crockpot and just add the hominy when you get home to cook the rest of the way. Enjoy!!