Yesterday I posted Carnitas in an attempt to revolutionize taco night. Because that is my job….my purpose…..no! My reason for living! Taco night ¡Revolución! *fist in the air*
Ok I may have taken that a wee-bit too far, but you get the idea.
I had quite a bit of carnitas leftover from my taco night ¡Revolución!. It was to be expected, 3 pounds of pork shoulder for 2 people is a little much, but I was sure to make good use of my leftovers. To be honest the whole purpose of making the carnitas was to make a posole soup. I am ashamed to admit that I was not motivated by trying to start a taco night ¡Revolución!, it was my own selfish need to try posole soup. But this fact should not diminish the taco night ¡Revolución!.
Ok I have used up my quota for the use of the word ¡Revolución!.
The whole thing started while watching an episode of Dinners, Drive-ins and Dives where they visited a place that made a posole soup. Obed is a huge fan of soup so I made a mental note to find a recipe and try it. When I went on my search I found a recipe on Chaos in the Kitchen, which gave me the idea of the slow cooker which brings us here today. I credit her with the seed that planted the idea for the ¡_____________!(remember quota met)
This worked out perfectly. I got everything together in the morning before heading out for church and when we got back we had a warm savory soup waiting for us. It is a very filling soup, the pork is soft and tender and the hominy adds to the texture of the soup. Next time you make carnitas, make extra and plan for a posole soup.
Posole: Pork and Hominy Soup (adapted from Chaos in the Kitchen)
- 2 Tbs butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 jalapenos, seeded and diced
- 3 tsp cumin
- 1 1/2 tsp oregano
- 1/2 tsp black pepper
- 3 cups cooked pork, like carnitas
- 1 cup roasted green chilies (canned or fresh), diced
- 1/4 cup green salsa, medium
- 2 (15 oz) cans white hominy, drained and rinsed
- juices from carnitas
- 1 qt chicken or pork stock to cover
- tabasco or sarachi sauce (optional)
Melt butter over medium heat and add onion, garlic, jalapeno, and spices. Saute until veggies are soft.
Add vegetables in a slow cooker with pork, green chilies, salsa and hominy. Add and reserved juices from the carnitas and stock to cover. Cover slow cooker and set on LOW for 7 hours or HIGH for 3 1/2. Add tabasco or sarachi sauce to your taste and serve with desired garnishes.
If you prefer to do this stove top saute veggies as directed and combine everything into a large heavy pot. Bring the soup to a boil, lower heat to a simmer and cover, simmer for 2 hours until flavors are well combined.1