Recipe – Posole Soup

I love a sign that tells me to eat.

I first found the recipe for polose in an old copy of bon appetit … but of course, I had to modify it.  My version came in at about 300 calories so with a warmed tortilla on the side a perfect lunch for the dieting Lynn.  Original and probably authentic version has pinto beans.  I don’t do beans. But of course the truly authentic version is made from a pigs head. Another thing I don’t eat.

Posole Soup – Lynn’s version.

Bake a Boston butt pork roast (about 2 pounds)  for 5-6 hours on low heat (275 degrees.) Before putting into the oven cover the roast with a rub made of the following:

1 Tbsp ground cumin
1tsp garlic powder
1 tsp smoked paprika

Sprinkle with salt and pepper, add 1/2 cup water to the bottom of the pan, and cover the top of the roast with 1/2 a sliced onion.

When this is done and cooled, the meat should shred to bite size pieces. Take out the fat while you’re shredding. Put aside to cool while the rest of the soup is prepared.  I cooked the meat the day before.

Now the soup -

Saute over medium heat in olive oil the following (in a large soup pot)

1/2 onion chopped (I like the sweet varieties)

After 5 minutes or when the onion is translucent, add

3 garlic cloves minced

Cook two more minutes, then add

2 small tomatoes – diced (I used Romas)

Stir until tomatoes are soften, then add

6 cups chicken broth
1 – 28 oz can hominy, drained
1- 28 oz can diced tomatoes
1 Tbsp oregano
2 tsp ground cumin
2 yukon gold potatoes – diced

Bring to a boil, then reduce the heat to low and cook until the potatoes are soft – about 30 minutes.

Add in shredded pork and salt/pepper to taste, let simmer another fifteen minutes.

And serve. I like a dollop of low fat sour cream and a sprinkle of cheddar over the top.

Comes out of the freezer amazing.

Let me know if you try it.