September 17, 2015 – People-Pleasing Posole

In This Issue:

What is Posole?
RECIPE: People-Pleasing Posole
Slow-Cooker Cookery

INTRO   

“People-Pleasing Posole”

INTRO TEXT   

When the breezes blow a little cooler, the leaves flutter to the ground, and an evening sweater is once again necessary, the first soup of the season that we make is this hearty, spicy posole. It’s a comfort food that hits the spot for an evening supper, or as game time fare.

Thumbnails
(no thumbnails needed…)

MAIN BODY:

What is Posole?

Everyone is passionate about their posole – ours is probably different than yours, but the nice thing is that there are many right answers! Posole is a thin, brothy soup laden with shredded pork, hominy, tomatoes, and generous doses of peppers and aromatics. Its personality is rich with spices including cumin, oregano, and smoked paprika. 

Mexican in origin, posole has a privileged position in many families. It may be part of holiday traditions, or perhaps served on certain days each week. As well, it’s said to be a magical cure for hangovers.

The word “posole” means hominy, a key feature of every version of this soup along with the pulled pork. From there, variations abound including red versions (made with red chiles) or green versions (made with tomatillos and green chiles). Customize your version of posole to what’s on hand and your personal “heat” preferences.

Sidebar:
How to Pronounce Posole: “poe-SEW-lay”

People-Pleasing Posole This soup is a cozy reason to bring the slow cooker out of its summer hideout and to keep it handy for the next few months. Make this soup in two steps: (1) Slow-cook the pork shoulder and shred, and (2) Assemble and simmer the soup. These two steps can be done in one day, or spread across a couple of days.

Tips:
Pro Tip: Bloom - Sautéing the aromatics (onion, peppers, garlic) in a little olive oil releases flavor compounds otherwise inaccessible in water-based environments. Similarly, adding spices in the later phase of this step also “blooms” the spices adding great flavor dimension. It’s a great first step for any good soup.

Pro Tip: Great Freezer Find - This recipe fits perfectly in our 5.5 qt. enameled cast iron pot. It makes a large batch suitable for a group, or to last several days. We like to freeze a few helpings for later, something we term a “great freezer find.” 

Pro Tip: Accessorize - Delicious on its own, this soup really sings when accessorized with a few garnishes. Cilantro, shredded cheddar cheese, diced tomatoes, sliced radishes, and lime wedges for drizzling are classic accompaniments.

Pro Tip: Variations - While pulled pork may be the traditional choice for posole, try composing a version with shredded rotisserie chicken, or browned ground pork for speedier results.

[Side bar]
Ingredient Tip Sheet:
Hominy – a key part of posole, hominy is dried corn (prepared maize), that has been soaked in a alkali solution to soften and dissolve the tough outer coat of the kernel in a process known as nixtamalization. The amended kernels (white or yellow) become digestible in the soaking sequence. If once again dried, the kernels may be ground into masa harina.

Smoked paprika – made from a collage of red peppers, paprika blends vary by region and the peppers used. Paprika ranges from sweet to spicy. Smoked paprika results from drying the peppers over a wood fire where wonderful smoky, woodsy flavors infuse the peppers. 

Pulled pork – whether making posole, carnitas, or BBQ, it starts with a less desirable cut of pork, the pork shoulder or also know as Boston butt. A collection of many different, small muscles, it’s not suitable for slicing as with a ham, but is perfect for slow braising and shredding. You’ll often find a boneless pork shoulder with netting around it to hold it together during cooking. It’s an economical cut that’s full of flavor. The key is low temperature simmering over an extended period of time; a slow cooker is perfect for this situation.

Salsa verde – translated as “green sauce,” there are different versions based on the cuisine. Most often, Mexican salsa verde is made from roasted tomatillos, green chiles, and a variety of herbs. It’s typically used as a condiment for all kinds of dishes, or In our posole, it adds a flavor and texture lift to the final soup.

Soup-Making Tools:

ALL-CLAD SLOW COOKER
Today’s slow cookers are very different from earlier ones. Time to upgrade! You’ll love the new features.

LE CREUSET 8 QT. SOUP POT
Now that it’s soup season, this pot is ready to go to work. Heavy gauge enamel on steel, great soups are a cinch to make!

LE  CREUSET 5.5 QT. FRENCH OVEN
Perfect for low simmering soups! Enameled cast iron conducts and retains heat. Or, use it for oven braising, too!

Cooking Technique: Slow Cooker Cookery

Now that your slow cooker has come out of summer hiding, rediscover its power and renew its status as your BFF in the kitchen.

Low Temperatures at Work - Slow cooking methods combine low temperatures with longer cooking times. A slow cooker provides a stable environment where food is gradually brought to a temperature of 170-200°F on a low setting, or to 280-300°F on a high setting. By exposing food to only low temperatures for 7-10 hours, the food gradually reaches the temperature of its surroundings, cooking in the process. The slow cooking process is a moist one as with braising; moisture condenses on the lid creating a self-basting environment. The result is perfectly cooked food. 
Use Time to Your Advantage – With low temperature cooking, more time is required for the food to reach a cooked temperature and become tender. That's where the advantage of slow cooking becomes apparent. With low heat and a slow cooker, cooking is hands off and able to be left unattended - a multi-tasker's dream!