Last week I ended up with some sort of a bug. I don't know if it was a summer cold, or just my allergies deciding to raise hell with me (which they are known to do quite often). All I know is that I felt horrible. Headache, sore throat, tummy was just "Blah", and nothing sounded good. All I wanted to do was sit on the sofa with my blanket, tissue, and Netflix. I had no energy, or desire, to cook anything. Even thinking about food was off the table. Untillllllll a little birdie, or voice, wait let's go with birdie because voices in my head just make me sound...well anyway...the birdie reminded me that I haven't made posole in a very lonnnnnnnnnng time. And with that, a spark of energy hit me and I jumped, OK, OK, maybe that is exaggerating a bit. Let's just say I got off the couch with purpose.
You see, posole to me is kind of like a Mexican version of Chicken Noodle Soup or, as my Grandmother called it, Jewish Penicillin. Regardless of what it's ethnicity is, it can make me feel good no matter what. Chicken, pork, it doesn't matter, just give me a big ol' bowl of it and I am on the road to feeling better. It is like a big hug for my tummy and soul.
But this time I wanted to change it up. I usually make a red posole, with a tomato broth, but with my stuffed up head I had an idea. I knew chiles help with colds so I decided I would go with a green broth. A little spice to open those sinuses right up. OK ewwww let's not think about that, let's say, a little spice to wake those taste buds right up. Yup, much better.
I hit the ol' interwebs for some inspiration and found that a lot of the recipes called for a jar of chile verde salsa. Now, I am not knocking that idea, and you if you use that I totally get it. Lord knows I am all about quick and easy sometimes. But I wanted to make this "special". I mean hey, if I am going to baby myself, let's go all out right? Heck ya!! I was excited and ready to go. I grabbed my pen and paper, made my list of yummy ingredients and.....
...sent Kevin to the store.
Uumm, let's just say that he wasn't as amped up about this whole situation, and wasn't real thrilled about the fact that he was the one having to go "play fetch". Somehow he missed the "We are babying Bobbi today" memo. Oh well, I was in my jammies, with my hair in a ponytail, and no make-up...this girl was going NO WHERE!
That night I roasted my chiles, peeled them, chopped them, and got them all pureed and ready for the AM. I honestly should really keep a standing supply of roasted chiles in my fridge. We love them on our burgers, in our eggs, with our steaks. If we are grilling something, there should be chiles on that grill too!
I was so excited about making the posole I actually had a hard time sleeping. Yup, I geek out over food quite often. It's just how I roll.
First thing in the morning I was in the kitchen tossing everything into my slow cooker, and I sat down to try and get some work done. About halfway through the cooking time my house began to smell so insanely good I just about lost my mind! The kids had perfect timing and stopped by just as it was done. The first thing my son said was "OMG Mom what smells so good?". I love it when I can do that. If I could create food scented candles, posole would be at the top of that list. That and garlic and onions. Oh, and maybe bacon.
I grabbed a bowl for him, with all of the fixins, and as soon as he took a bite he yelled for his fiance to come taste it. I was a little worried because she just had the baby and said she had been told to avoid spicy food because it might upset the babies tummy, but she said it wasn't too spicy to her. Yay! We need to break that baby into the way we eat anyway right?
Needless to say half of it went home with them, but at least I got my posole fix!
I will be making another batch this weekend!
1 year ago - Jalapeno Ham Salad Sandwiches
2 years ago - St Louis Style Ribs
3 years ago - Crab Salad Sammies
Slow Cooker Green Chile Pork Posole
Fresh roasted poblano and Anaheim chiles give this slow cooker posole and intense depth of flavor.
- 1 tablespoon olive oil, plus more for drizzling
- 1 pound poblano peppers
- 1 pound Anaheim chiles
- 1 white onion, diced
- 4 cloves garlic, minced
- 3 pounds cubed pork shoulder
- 2 tablespoons cumin
- 1 tablespoon Mexican oregano
- 2 teaspoons salt
- 1 teaspoon fresh cracked black pepper
- 1 quart chicken stock
- 2 25-ounce cans white hominy
- 2 limes, sliced
- Thinly sliced radishes (optional)
- Fresh cilantro leaves (optional)
- Thinly sliced green cabbage (optional)
- Heat the broiler and place the chiles on a rimmed baking sheet. Drizzle the chiles with a bit of olive oil, and broil, turning every few minutes, until the skins are charred.
- Remove chiles from the oven and place them in a large bowl. Cover tightly with plastic wrap to allow them to steam. Once they are cool enough to touch, remove the skin, stems, and seeds.
- Place the chiles in a food pocessor and pulse until they are combined.
- Meanwhile, heat a tablespoon of olive oil in a large skillet over medium-high heat and saute the onions until translucent, about 5 minutes. Add the garlic to the pan during the last minute, then transfer the onions and garlic to the slow cooker.
- Add the remaining ingredient, minus the hominy, to the slow cooker and cook on low for 8 hours. Adding the hominy 30 minutes before the posole is done.
- Squeeze some lime juice into each bowl of posole and top with cabbage, radish, and cilantro. Serve with additional lime slices.
Prep Time: 0 hrs. 30 mins.
Total time: 8 hrs. 30 mins.
Tags: pork, poblano pepper, Anaheim chilies, onion, garlic, hominy, cilantro, lime, cabbage, radish, slow cooker, Mexican, soup
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