Fall weather and soup go hand in hand, which means I try to make a soup once a week now that we’re finally getting some fall-like weather. One of my hubby’s favorites is posole. My stepaunt makes the best, and I can’t come close to what she makes, but hubby and the kids love this version too.
I used this recipe, but halved it. I don’t like having tons of leftovers that I have to store or freeze. If I wasn’t home to cook dinner every evening, I’d be all about leftovers. But since I’m home, I like making something different every night. I also did not brown the meat before adding it to the slow cooker. I know many folks would say I’m losing flavor without browning it first, but it was still full of flavor and oh-so-tender without browning it.
- Chop 1/2 medium onion
- Saute chopped onion in a dash of olive oil, or whatever oil you prefer, in a hot skillet
- While onions are sauteing, cut pork
- Cut 1 pound pork loin roast into cubes, 1-inch or smaller (I like mine smaller)
- Place cubed loin roast into a 4-quart slow cooker
- Top cubed meat with sauteed onion
- 1 14.5-ounce can red enchilada sauce (I use La Victoria brand, mild)
- 1 15.5-ounce can white hominy, drained
- Using the empty enchilada sauce can, add 2 cans’ worth of water to the slow cooker
- 1 4-ounce can diced green chilies
- 2 cloves garlic, minced
- 1/4 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- Cook on low 6-7 hours, or until meat is tender
- 2 Tablespoons dried cilantro
- 1/2 teaspoon salt
- Cook on low an additional 30 minutes
- While the soup finishes cooking, prepare home baked chips:
- Preheat oven to 350 degrees
- Cut 5 corn tortillas into strips
- Cut the strips into pieces, so you have mostly squares of tortilla
- Cover a baking sheet with foil
- Very lightly spray the foil with olive oil or cooking spray
- Arrange the cut tortillas onto the baking sheet – mine covered the entire sheet
- Lightly spray with olive oil or cooking spray the tops of the tortilla pieces
- Sprinkle lightly with salt
- Bake at 350 degrees for 8-10 minutes or so, until lightly browned and crispy.
- Remove from baking sheet and set aside to sprinkle onto bowls of soup
- Serve soup topped with:
- Splash of lime juice
- Chopped avocado
- Home baked tortilla chips
- Sour cream
Yum! This soup is so easy, so tasty, and a perfect slow cooker meal for days when I’m too swamped to make dinner. This was the perfect amount to feed our family of four, and have just enough left over for hubby’s lunch the next day. (I have green smoothies for lunch every day, so I try to have something more substantial on hand for him.)
What’s your favorite soup?
Do you like making soups in the slow cooker?
~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~