Soup Therapy
What does one do for insecurity in the kitchen? What can be done about a lack of confidence at the stove? Well to continue the psychiatric link between food and mental well being, may I suggest a Posole. It's easy to make, and as long as you don't burn anything it comes out tasting really yummy and looks pretty too. (when I serve it I like to crumble the Queso Fresco on top and sprinkle that with the choped cilantro). And it does wonders for your psyche.
Ok, a posole is traditional mexican soup of which there are many variations. But basically most of them have pork and hominy (white corn) in them and lots of yummy spices and tomatoes. Can you just feel your inner Julia Child growing in confidence? Well then go forth! And make soup!
Posole
1.5 Lbs Pork Tenderloin, diced
6 Cups Water
6 Tsp. "Better Than Bouillon" for Chicken Base
1 Cup Diced Tomatoes
2 Cans 15.5 White Hominy
1 Can 8 oz. Green Chiles, diced
1/2 tbsp. Chili Powder
1 tsp. Ground Cumin
1/2 tsp. Oregano
1/4 Can 7oz. Chipotle Peppers, minced
3 Cloves Fresh Garlic, minced
1 Yellow Onion, diced
1 tbsp. Olive Oil
Dash of Cayenne Pepper Powder
Garnish
-Fresh Cilantro, chopped
-Fresh Jalapeno Pepper, seeded & minced (optional)
-Queso Fresco (it translates as "fresh cheese" but it is really the name of a crumbly Mexican cheese)
-Tortilla chips
Directions
Using a large stock pot on high flame, saute the pork, diced onions and minced garlic in olive oil until the pork is cooked. Finely chop the chipotles (if you are looking for a milder flavor, I would keep the chipotles out in a side dish and offer them to those who want to spice it up). Add all the wet ingredients and chicken base, chipotles (if you so desire), diced green chiles, diced tomatoes and simmer for an hour. Add the hominy and spices and simmer for an additional hour.
Extra notes:
*Sometimes I substitute the tomatoes and green chiles with a can of Rotel (you just buy the one that says tomatoes and green chiles) and then put a few more tomatoes in for good measure.
*last time I made it I left out the Cayenne pepper powder and it turned out fine, so don't worry if you don't have it on hand.
*If you are a bit more pressed for time, combine all the ingredients at once and simmer for an hour- it still turns out good.
*if you do have the time though, it's always good to give the soup some extra time to cook, I think it deepens the flavor.
- Amy
p.s. This recipe was given to me by my sister Pam, who is an incredible cook, a fabulous friend and a bit of an attention hog. (just kidding sis)
Ok, a posole is traditional mexican soup of which there are many variations. But basically most of them have pork and hominy (white corn) in them and lots of yummy spices and tomatoes. Can you just feel your inner Julia Child growing in confidence? Well then go forth! And make soup!
Posole
1.5 Lbs Pork Tenderloin, diced
6 Cups Water
6 Tsp. "Better Than Bouillon" for Chicken Base
1 Cup Diced Tomatoes
2 Cans 15.5 White Hominy
1 Can 8 oz. Green Chiles, diced
1/2 tbsp. Chili Powder
1 tsp. Ground Cumin
1/2 tsp. Oregano
1/4 Can 7oz. Chipotle Peppers, minced
3 Cloves Fresh Garlic, minced
1 Yellow Onion, diced
1 tbsp. Olive Oil
Dash of Cayenne Pepper Powder
Garnish
-Fresh Cilantro, chopped
-Fresh Jalapeno Pepper, seeded & minced (optional)
-Queso Fresco (it translates as "fresh cheese" but it is really the name of a crumbly Mexican cheese)
-Tortilla chips
Directions
Using a large stock pot on high flame, saute the pork, diced onions and minced garlic in olive oil until the pork is cooked. Finely chop the chipotles (if you are looking for a milder flavor, I would keep the chipotles out in a side dish and offer them to those who want to spice it up). Add all the wet ingredients and chicken base, chipotles (if you so desire), diced green chiles, diced tomatoes and simmer for an hour. Add the hominy and spices and simmer for an additional hour.
Extra notes:
*Sometimes I substitute the tomatoes and green chiles with a can of Rotel (you just buy the one that says tomatoes and green chiles) and then put a few more tomatoes in for good measure.
*last time I made it I left out the Cayenne pepper powder and it turned out fine, so don't worry if you don't have it on hand.
*If you are a bit more pressed for time, combine all the ingredients at once and simmer for an hour- it still turns out good.
*if you do have the time though, it's always good to give the soup some extra time to cook, I think it deepens the flavor.
- Amy
p.s. This recipe was given to me by my sister Pam, who is an incredible cook, a fabulous friend and a bit of an attention hog. (just kidding sis)
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