Wednesday, October 23, 2013

Easy Posole

Okay you guys, so here's the deal. Every time I sit down to eat a new recipe, take that first bite, and my eyes roll back into my head, I pray my pictures turned out.  Clearly I wasn't prayin' loud enough, 'cause all the pictures I took of this soup suck.  But it would be wrong of me to not share the recipe.  It was INSANELY delicious.  We talked about how good it was the entire time we were eating it.

Mexican Soup

I've had the recipe forever.  I ripped it out of some newspaper ad somewhere along the line.  I finally added it to our menu for the week and it's goin' into the keep binder for sure.

The meat cooks for two hours in the oven before doing anything else.  You could even do that part a day ahead of time.  I took a bite of the pork by itself when it was done and it was soooo good. I'm cookin' it again this weekend to put inside burritos.  Uh-huh.

But don't let that stop you from continuing on with the soup, 'cause the additional handful of ingredients turn into magic.  Man, it was good.

Here's the recipe with my notes:

Easy Pasole
Printable Recipe

3 Tbsp olive oil, divided
2 lbs pork shoulder, cubed
1 jar tomatillo salsa
1 onion, diced
3 cloves garlic, minced
1 poblano chile, diced
1 can white hominy, drained
1 Tbsp dried oregano
4 C chicken stock
Salt and pepper
1/2 C chopped fresh cilantro
Lime wedges
Sour cream

Preheat oven to 350.  In a dutch oven over medium-high heat, warm 1 1/2 tablespoons olive oil.  Add pork and brown on all sides. (I did this in several batches so they'd brown well.)

Pour jar of salsa over pork, cover and cook in preheated oven for 2 hours.

Meanwhile, in a large skillet over medium heat, warm remaining olive oil and saute onion until translucent. Add garlic and chile, stirring and cooking, 2 - 3 minutes.  Add to cooked pork.  Stir in hominy, oregano, and chicken stock.  Bring to a simmer and cook 10 - 15 minutes.  Add salt and pepper to taste.

Serve warm in bowls garnished with cilantro, sour cream, and lime wedges.

We had cheese quesadillas to go with.  It was the Mexican version of grilled cheese and tomato soup. Tortillas instead of bread and tomatillos instead of tomatoes.  Okay, I'm grasping at straws here, but I'm tryin' to talk you into making it.  So, so good.

Here's dinner in my bowl:

Mexican Soup

Mexican Soup

This taking pictures of dinner when it's dark outside is gonna be the death of me.
I need a lesson in working with artificial light.

I may not be around anymore this week.
Today the furnace guys are coming to install our new one.
We just might actually have heat again before the day is over.
The Girl's birthday is on Thursday and we're having family over for dinner and cupcakes.
She requested The Kid's Farmer's Market Soup for her birthday dinner.
Then we're off to the Rock Farm for the official birthday party.
I've got miles to go before I sleep.
My three to-do lists are loooong.

Please see my sidebar for the parties I link up to.


  1. That does look super delicious and fitting on a cold and rainy day.

  2. My husband will LOVE this- I am saving the recipe and will definitely make it- xo Diana

  3. You have a busy week friend!!! Wow! Good luck with everything! And I'm adding this one to our soup list especially after your last one!!!! Have a great week...are you doing Barbie cupcakes??

  4. I agree I think food pictures are hard to take! But your soup looks and sounds great. Have a good week, Laura

  5. I think that tomatillo salsa is the key ingredient in this to make it tasty.


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