God places all sorts of angels to look after you disguised in all sorts of ways. One such angel is my cousin who lives in the pacific northwest. She knows I'm a technology expert, but am a newbie to the social networking. Last week while I was sick, she was so sweet to post a message to my Facebook telling me someone had mentioned me in a Tweet (and Lord knows I'm getting the terminology wrong) wanting to know if I had a good soup recipe.
Soup? I live in north Texas honey. It's October and most days still 90+ degrees. In the shade. At 11:00 p.m. I immediately panicked because I didn't have a deliverable, because I'm still avoiding turning on the Magic Oven before 8:00 p.m.
But then I remembered one of the posole recipes I use and had cooked recently. The recipe in itself makes me chuckle because I have to explain to most people what posole is. Those that know what it is but haven't eaten it, automatically think I'm talking about menudo. Let me state this right here for everyone to read: While I can eat my weight in calf fries (if I have to explain, you don't need to know), I will not....let me stress this...WILL NOT...eat or prepare menudo. Not in El Paso, not out of a can, and surely not in the Cookshack. Something about the smell sends my stomach (HA!) churning!
So back to the recipe.....a few years ago we were attending a local cowboy church - if you've never visited one, I highly suggest it. The men had a weekly Bible study. Each week, one or a few of, the men would volunteer to bring something for supper. The rest would chip in a few dollars a piece to help cover the cost. On one such night, I volunteered to cook for them, wanting to try out a few new recipes. Lo and behold, between the posole, the homemade bread, and the chocolate cake recipe, I made out like a bandit - they pitched in almost $100! It was great because I was able to turn around and buy some resources for the youth group we were helping with at the time. Ever since then, this is one of the most requested anytime, any cook, recipe. I hope you enjoy!
Pioneers Posole
2 15 1/2 (15.5) ounce cans white hominy
2 4-ounce cans green chilies
1/4 cup chopped onions
4 lean loin pork chops, cut into small cubes
1 garlic clove, minced
Olive oil
Combine the hominy, chilies, and onions in a medium pot. Brown the cubes of pork and garlic in olive oil and add to the other ingredients. Simmer slowly, adding water as necessary to maintain a rather thick consistency.
Soup? I live in north Texas honey. It's October and most days still 90+ degrees. In the shade. At 11:00 p.m. I immediately panicked because I didn't have a deliverable, because I'm still avoiding turning on the Magic Oven before 8:00 p.m.
But then I remembered one of the posole recipes I use and had cooked recently. The recipe in itself makes me chuckle because I have to explain to most people what posole is. Those that know what it is but haven't eaten it, automatically think I'm talking about menudo. Let me state this right here for everyone to read: While I can eat my weight in calf fries (if I have to explain, you don't need to know), I will not....let me stress this...WILL NOT...eat or prepare menudo. Not in El Paso, not out of a can, and surely not in the Cookshack. Something about the smell sends my stomach (HA!) churning!
So back to the recipe.....a few years ago we were attending a local cowboy church - if you've never visited one, I highly suggest it. The men had a weekly Bible study. Each week, one or a few of, the men would volunteer to bring something for supper. The rest would chip in a few dollars a piece to help cover the cost. On one such night, I volunteered to cook for them, wanting to try out a few new recipes. Lo and behold, between the posole, the homemade bread, and the chocolate cake recipe, I made out like a bandit - they pitched in almost $100! It was great because I was able to turn around and buy some resources for the youth group we were helping with at the time. Ever since then, this is one of the most requested anytime, any cook, recipe. I hope you enjoy!
Pioneers Posole
2 15 1/2 (15.5) ounce cans white hominy
2 4-ounce cans green chilies
1/4 cup chopped onions
4 lean loin pork chops, cut into small cubes
1 garlic clove, minced
Olive oil
Combine the hominy, chilies, and onions in a medium pot. Brown the cubes of pork and garlic in olive oil and add to the other ingredients. Simmer slowly, adding water as necessary to maintain a rather thick consistency.
A few Cookshack notes:
- I usually use a small pork roast or tenderloin (as it's cheaper).
- I keep on hand shredded cheese to put on top of it.
- Come day two of left-overs with my not so left-over eating crew, I will heat it up on the stove and dump a can or two of Rotel in it. Gives it a whole new life.
- I will simmer it for about 45 minutes with a lid ...or longer until they come in and hang up their lids to eat. 
Momma, you just nailed three a my all time favorites in one post---menudo, posole and calf fries. Three different forms of manna from Heaven itself.
ReplyDeleteI hafta concur on menudo prep, the cookshack gets a little odoriferous (ripe--rhymes with tripe, hahahaha) when cookin' down the main ingredient, but the final result is soooo worth it.
Posole was a Christmas dish around our house, back in the day when I was associated with Mexican folks. I'd take a bowl or 3 right now, if'n somebody set it in front a me, with a pile a hot corn tortillas.
Abrazos, Red!
I love that you fired up your stove on a hot night for this, you are a super Momma!
ReplyDeleteWe're so pleased y'all enjoyed the recipes. We've been a little behind in posting, but hope to get caught up! Let us know what you think! <3
ReplyDeleteLove, Peace, and Pie!
MBb