Saturday, February 9, 2013

Triple Pork Sort-of Posole Soup




The cool February weather called for comfort food, something hearty to warm the stomach and lift the spirits, and it wouldn't hurt to make a big batch to have ready to reheat for several lunches. Red pork posole was the perfect thing to fit those needs, not that we ever need an excuse to enjoy a pot of posole. We had just moved Rhapsody south (link) to a shipyard for haulout and the days were busy with preparation. 




I didn't want to spend hours in the galley, fussing over a slow-cooking braise or stew, while we were busy with boat projects. I also needed to work with the ingredients already on board since the nearest grocery was miles away... uphill... in the rain... and I was lazy "otherwise occupied". Here's the latest NW version of a Simple Sort-of Posole Soup.


Triple Pork Sort-of Posole Soup

Ingredients:


4 strips bacon, diced

1 lb pork tenderloin, cut in bite-sized chunks
1/2 lb Mexican chorizo
1 large yellow onion, medium dice
1 can diced green chiles 
2 cloves garlic, minced, mashed or pressed
2 tsp cumin
1 Tbs Mexican oregano
1 Tbs dried cilantro
2 cans diced low-sodium tomatoes including their juice
1 can beef broth
2 cans low-sodium chicken broth
1 large can yellow hominy, rinsed & drained
2 cups fresh kale, chard or spinach, cut in thin strips
Lime juice to taste at the finish
Lime-flavored tortilla chips, optional

Directions:

  1. In a Dutch oven over medium heat, cook the bacon to render out the fat but not until crisp; remove and set aside. In the same pan, cook the chorizo till no longer pink; remove and set aside. In the same pan, sear the pork chunks in two or three batches until browned on all sides but not crispy; remove and set aside. Remove all but a tablespoon or two of fat from the pan.
  2. Add the diced onions and chile pieces to the pot; saute for a few minutes until they begin to soften. Add the garlic and cook for a minute or two until fragrant. Add the dried spices and cook for a minute or two, stirring often, until fragrant.
  3. Return the meats to the pot, add tomatoes and broth and bring to a boil. Lower the heat and simmer gently until the pork is tender.  
  4. Add the hominy and kale; simmer until softened and heated through, adding water if needed to keep the ingredients covered with liquid. Taste for and adjust for seasoning, add salt and pepper as desired. Stir in the juice of 1 small lime just before serving. 
I topped my bowl of posole with fresh cilantro. RL added two handfuls of lime-flavored tortilla chips and a lot of hot sauce to his bowl. We were both happy.

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