New Years Day Posole

HAPPY NEW YEAR!!!! Don’t you just love the feeling on New Year’s Day that you can “Start Again”? Not like a have to but because this is what you want and are willing to “go for it”!! How about a COOKING CLASS??

If you’ve wanted some new soup ideas, don’t forget to take my Cooking Class Coming up next week (see December 30th post). The following is a soup that is traditionally eaten either at midnight or New Years Day. It also freezes great. If you love this type of soup, make a big pot and freeze in serving sizes. You will need the following items:

3 pounds pork loin (either a boneless shoulder or roast) cut into 3/4” cubes

flour for dusting pork

3 tablespoons vegetable oil (divided into 3’s)

4 medium onions, coarsely chopped

4 large garlic cloves, crushed

1 teaspoon Mexican oregano

1/2 teaspoon dried thyme

2 teaspoons of salt, or to taste

1/4 teaspoon black pepper

1 2/3 cups chicken broth

10 oz can of either diced or whole green chiles(cut into long strips)

1 or more jalapeno peppers, minced.

1 can (1lb 13oz) of rinsed and drained hominy, white or yellow.

1 pigs foot (yikes what is this you ask??) they are readily available at the grocery store (WinCo, Raley’s) and are great in Mexican Soups like posole. They add a wonderful flavor plus give the broth body. I like to wrap it in cheese cloth and then remove it when the posole is ready. This ingredient is optional, but really good!!

First step is to dust the pork cubes in flour (be sure to salt and pepper the flour), then shake it up to remove excess.

As usual get all your ingredients ready. Chop the onions, crush the garlic, measure out the other ingredients.

Brown the pork in batches (using 1 tablespoon at a time of the oil). Place on paper towels to pick up any excess oil. Brown the pigs feet if using.

Add the onion and garlic and saute for a couple of minutes. Add all the ingredients,(except the hominy) mixing well and simmer covered for 2 hours. After the 2 hours, add the hominy and continue simmering for another hour. Remove pigs feet.

While the posole is cooking, take 4 ancho dried chiles and 4 dried red chiles and on a very hot cast iron skillet, briefly heat up chiles (you will start to smell the chili) and remove. Be sure you don’t burn the chilies. Soak them in hot hot water. This should take about 20 to 30 minutes. When they have rehydrated, place in a blender and puree, adding water as needed, until puried. You will add this to the posole at the end of the cooking time.

Serve with sliced green onion, radishes, cabbage and cilantro. I also like to add more Mexican Oregano. Based on 10 servings: 305 calories; 12.1g fat; 2.1g fiber.

If you want to make this delicious soup and have questions, please email me and I will clarify all the instructions.