Wednesday, January 16, 2013


My little boy is obsessed with Pixar movies. He has every line and song memorized. It's funny how much these flicks have influenced him, from food to athletics. I can thank Ratatouille for peaking my son's interest in Paris and soup, Linguine soup to be exact.  If you've seen the movie, you'll recall when Alfredo Linguine and Remy add their own touch to the restaurant's soup and a food critic likes it. My son held on to that and now refers to all soups as Linguine soup and asks for it. That's cool with me. I'm happy anytime my son wants to eat something that's not pepperoni pizza or m&m's.  

I haven't had a soup post on The Good Life, well, not too many savory posts at all. I do love baking so much. :)  However, the cold winter weather has been begging me to make soup, so has the Mr.  I got to thinking that my mom makes great posole for Sunday night dinners and my little family really enjoys it. I love it too but I skip the hominy. Since my mom never makes it the same way and makes it up as she goes, I did a little web searching. I found Emeril Lagasse's recipe on Food Network's website and decided I would use it but make my own modifications based on my pantry.  

This is my successful attempt at making posole (Linguine Soup.) This recipe is easy, straightforward, and doesn't require any weird ingredients. Those are pluses for me. Also, this recipe makes enough soup to feed three families for two nights. Really, it's a lot. If you don't have storage for leftovers, consider halving the recipe.  Me? I love leftovers so that doesn't apply.

I butchered this pork shoulder and one more. That was the most difficult part of the recipe. You could skip this and purchase stew meat already cut up but it's more expensive.
I did it! I butchered pork shoulder! It might be the last time though.
This is my pile of onion. I used a box grater to "chop" onions. You can see there are some bigger pieces and I tried to get them smaller with my knife but was satisfied with uneven pieces.  It didn't make a difference in the finished product.
After the meat is browned and the onions have softened, add in your two cans of diced tomatoes. Easy.
Emril's recipe calls for pork broth but this is what I had on hand. I also made some pork broth with the bones of the shoulder I butchered. Add 12 cups of water, 4 tablespoons salt, 4 celery stalks, 4 carrots, and 6 cloves of garlic to the pork bones. Boil and reduce to a simmer for 30 minutes or longer if you have the time. 
Posole! I garnished with cilantro, sour cream, and shredded cheese. 
  • 2 tablespoons vegetable oil
  • 7 pounds pork shoulder
  • 2 tablespoons paprika
  • 2 tablespoons salt
  • 2 teaspoons black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 2 cups chopped onions
  • 2 cans of diced tomatoes. I think they come in 14 ounce sizes. 
  • 2 tablespoons chopped garlic
  • Pinch of crushed red pepper flakes
  • Pinch of cumin
  • 2 chopped chipotle chilies in ancho sauce
  • 4 quarts pork or chicken or vegetable stock. Whatever you have.
  • 1 29 ounces can of hominy
  • Salt and pepper
  • Garnishes: cilantro, shredded cheese, radishes, hot sauce, raw chopped onion
  • Butcher the meat. Here's a tutorial. Good luck. Or you can buy the meat already butchered.  Look for stew meat.
  • Combine the paprika, salt, pepper, cayenne, and oregano. Rub into the pork. You'll have some leftover. Save it or toss it.
  • Heat the oil in a large pot, like one that takes up two burners, over medium high heat. 
  • Sear the meat on all sides.
  • Add the chopped onions and cook for a couple of minutes.
  • Add tomatoes, garlic, red pepper flakes, cumin, chipotle chilies and stock.
  • Bring to a boil and reduce to a simmer for about 30 minutes. 
  • Season with salt and pepper. 
  • Add hominy and cook for another 20 minutes. 
  • It is now ready to serve and garnish. Let me say though, this soup is even better the next day.