I found a nice site with some great looking recipes, The Crock-pot Ladies. Lots of good stuff, but the Posole Soup caught my eye. When I worked in Cardiff, there was a Mexican place across the street that served a fabulous Chicken Posole soup that made me a fan. I was hoping to recreate that. This recipe came close. I hope to fine tune it with time. The ingredients…
- 1 tsp vegetable oil
- 1 lb pork tenderloin, cut into 1-inch cubes
- 1/2 jar (6 Oz.) mild salsa
- 1 (15.5 Oz.) can white hominy, drained and rinsed
- 1 medium yellow onion, diced
- 1 (4 Oz.) can diced, fire-roasted, green chilies
- 2 cloves of garlic, minced
- 1/8 tsp cayenne pepper
- 1 tsp dried oregano
- 1/4 cup cilantro, coarsely chopped
- salt & pepper, to taste
The original recipe calls for browning the meat, as step I usually skip, but ultimately regret. The problem is, I often assemble the crock meal the night before and I’m hesitant to start browning meat when people are asleep. Anyway, I skipped it (again) and the resulting broth was a little cloudy. Next time I brown! This time I put all the ingredients, except the cilantro, in my 3 quart crock pot and filled it to 1/2 inch below the top with low-sodium chicken stock. A quick stir and I covered it and put it in the fridge, overnight.
The next morning I put it on low for 8 hours. Added salt and pepper to taste and served it in a bowl with some shredded cabbage, sliced carrot, sliced radish and the cilantro. Lisa and I thought it was fabulous. The boys, not big fans of soup, were quite pleased with some of the pork pieces wrapped in a warmed tortilla with a sprinkling of cheddar cheese. Thanks, Crock-Pot Ladies! Original recipe here.