Today I want to share one of my all time favorite soup recipes! We found a recipe for posole in a edition of Bon Appetit a few years back and have been making it since then. Somehow its one of those meals that is perfect year round. I can't vouch for the authenticity but I can tell you it's delicious and your house will smell amazing while you make it! This recipe will feed 6-8 really hungry people, more if you're serving it with something else.
INGREDIENTS
For the Pork -
2 tablespoons cumin
2 teaspoons garlic powder
2 teaspoons smoked paprika
3-4 pounds boneless pork shoulder/butt
Kosher salt & freshly ground black pepper
1 red onion sliced
For the Soup -
1/4 cup vegetable oil
1 red onion, chopped
3 garlic cloves, minced
2 plum tomatoes, diced
6 cups chicken broth
1 28 oz can undrained pinto beans
1 28 oz can hominy, drained
1 28 oz can diced tomatoes with juices, pureed in blender
1 tablespoon oregano
2 teaspoons cumin
Kosher salt & fresh ground black pepper
1 bunch of fresh cilantro, chopped
Lime wedges
Shredded cheese
1 bag of Juanita's tortilla chips
Hot sauce of choice. (We love Tapatio and Chalula with Lime)
DIRECTIONS
Preheat oven to 275 degrees. Mix cumin, garlic powder and smoked paprika in a small bowl. Rub spice mixture all over the pork. Sprinkle with salt & pepper. Place pork in the bottom of a dutch oven and cover with sliced onion. Pour 1/2 cup of water in the bottom of the dutch oven. Place lid on top and place inside oven. Let meat roast until very tender, should pull apart easily with a fork, 5-6 hours. Let pork rest until cool enough to handle. Using 2 forks, shred apart into bite size pieces. Skim fat from pan.
Heat oil in a frying pan over med-low heat. Add onion, saute a few minutes, until onions start to become translucent. Add garlic and cook a few minutes longer, stirring often. Add the diced fresh tomatoes to the pan, stirring until softened, about 2 more minutes. Add to the dutch oven. Add the broth, pinto beans, hominy, pureed tomatos, oregano and cumin to dutch oven and stir together.
Place dutch oven on stove top, on medium heat and bring to a boil. Then reduce heat and simmer at least 30 minutes. Stir occasionally. Add salt & pepper to taste. Simmer approximately 30 more minutes.
Serve while still warm, garnish with cilantro, lime wedges, chips, shredded cheese and hot sauce if desired. If you can manage to save leftovers, it tastes even better the next day after the flavors fully meld together!
Enjoy!
P.S. I'm hoping to try a few more new soup recipes this winter! You can see the carrot soup I made recently here. Do you have any favorite recipes that I should try?
