I grew up on canned hominy for pozole and menudo. You guys got me thinking.
Soup
- Thread starter corkybstewart
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I love some pozole, but have only made it once, recently and it was pretty decent, but needs some work.
I found a recipe for asparagus soup with lemon and Parmesan that I’m planning to make next week. Will report here with results.
I found a recipe for asparagus soup with lemon and Parmesan that I’m planning to make next week. Will report here with results.
Yes it has to be nixtamalized. Like the rib idea. We always use bone on pork chops, the important part being the bones. Amazing how much flavor bones impart. Whole dry red chiles, onion, garlic, salt. Put it in the crock pot all day. Pressure cook a pot of pinto beans as a side, and some hot tortillas, yum. Everyone seasons to their own liking with more salt and red chile powder. We have a bunch of Mexican markets around. I know they don't have the frozen pozole, but I'll have to look for the dried.
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I love the red version, but my wife is addicted to the green stuff. She's gotten used to me adding a spoonful of extra hot NM red chile powder to almost every bowl of soup, with the exception of seafood chowders(which we very rarely cook out here in the desert.)
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When I cook pork butts or shoulders I'll vacuum seal a few pound packages of meat for quick dinners like one hour chile or posole. It's perfect for when we've been out in the hills or desert all day and want something quick but excellent.
If I'm gonna cook a pork roast in the oven I'll usually do at least 2 so there are plenty of leftovers to freeze.
I do the same. I know Silver doesn't have a Costco, but they sell the butts in a two pack. I smoke both of them, then shread them and put them in about 1lbs packs.
I made a couple gallons of this today. It's hot Italian sausage, ham, cannellini beans, and kale. Not sure if it has a name or if it's even a thing, but I've been making it for years and I'm quite fond of it. It's good ballast.
I made 5 gallons of smoked turkey soup, added sweet peppers, chopped tomatoes, onions, celery, carrots, lots of bullion and spices, froze in quart bags
InspectorJon
Well-Known Member
Thinking about next weekend’s traditional leftover turkey gumbo. Yum 
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Start with a roux…Cajun trinity, turkey broth, turkey chunks, Andouille sausage, shrimp . . . What do you do with the turkey carcass?
. Start with a roux…Cajun trinity, turkey broth, turkey chunks, Andouille sausage, shrimp . . . What do you do with the turkey carcass?
Simmer it for hours with any vegetable trimmings to make broth for future soups.
Avgolemono. Very tasty, needed a touch more lemon.
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For some reason I just don't like turkey stock. Chicken and beef stocks are delicious, turkey doesn't work for me.
Just finished making a pot of cream of asparagus soup for dinner tonight. Keeping it simple and pairing with sourdough grilled cheese. 
Needs garlic!
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Everything in my house is full of garlic. My wife is French so garlic pretty much goes in everything except breakfast cereal.Needs garlic!
Temp was down to 20F last night, so soup time is here. Lentil with chicken stock.
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We
We eat a lot of lentils with a variety of sausages and/or meats.
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My wife made gumbo with the leftover turkey, and a couple of bratwurst we cooked Wednesday night. She found a recipe for a Cajun black roux. It looked awful, smelled burnt, the color of melted extra dark chocolate. She said it took almost an hour to very, very slowly cook the flour. But it does make a very delicious gumbo.Thinking about next weekend’s traditional leftover turkey gumbo. Yum
Start with a roux…Cajun trinity, turkey broth, turkey chunks, Andouille sausage, shrimp . . . What do you do with the turkey carcass?
I do soups seasonally - the cold winter months from Nov - March. Currently working on a batch of beef vegetable soup with bowtie pasta.
Begin by making a mirepoix
(Simple combo of onions, carrots and celery sauteed in butter until they get a little crispy & caramelized )
Remove and add to crock pot
Add fire roasted diced tomatoes
Diced tomatoes & chilies (Rotel)
2 cans, washed/drained black beans
Saute some beef cut in small pieces
Toss em in the crock pot.
Broil some tomatollos to ease in removing husk. Just get em crispy.
Remove husk and dice. Toss em in.
Cook slow for 6 or 8 hours setting.
With about 1 1/2-2 hr remaining cut up some small sized cauliflower heads and toss em in.
1/2 hr to go... Throw in some white corn.
15 m to go, throw in already cooked bowtie pasta
Add some chopped fresh parsley and a smaller amount of cilantro.
Of course ... Fresh bread is ready thanks to the misses.
This will last me 3-4 days of feasting.
Pairs well with an English blonde IPA (tap#3) or a hearty American Brown Ale (tap#5)
Begin by making a mirepoix
(Simple combo of onions, carrots and celery sauteed in butter until they get a little crispy & caramelized )
Remove and add to crock pot
Add fire roasted diced tomatoes
Diced tomatoes & chilies (Rotel)
2 cans, washed/drained black beans
Saute some beef cut in small pieces
Toss em in the crock pot.
Broil some tomatollos to ease in removing husk. Just get em crispy.
Remove husk and dice. Toss em in.
Cook slow for 6 or 8 hours setting.
With about 1 1/2-2 hr remaining cut up some small sized cauliflower heads and toss em in.
1/2 hr to go... Throw in some white corn.
15 m to go, throw in already cooked bowtie pasta
Add some chopped fresh parsley and a smaller amount of cilantro.
Of course ... Fresh bread is ready thanks to the misses.
This will last me 3-4 days of feasting.
Pairs well with an English blonde IPA (tap#3) or a hearty American Brown Ale (tap#5)
InspectorJon
Well-Known Member
One cannot rush a good roux.
Halfakneecap
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Yeah, dont want to ruoxin it!
But seriously, what are your tips? I try to stop it before it gets too dark but im a bit of a noob to roux.
BTW, love soup. Even in summer. Mother in law ( russian heritage ) makes great Borscht, and a few other soups.
InspectorJon
Well-Known Member
Many recipes or instructions say use equal amounts of flour and oil. I use less oil, just enough to suspend the flour, closer to one part oil and two parts flour. Use a low flavor oil with a high smoking point, refined coconut oil or avocado oil are examples. You can use high heat and a heavy pan to get it done quicker but you must stir constantly. Cajuns tend to favor darker roux than Creole. The darker it gets the more flavor it contributes but the less effective it is as a thickener.
Butter makes a nice roux for some things but burns easily so don’t use it for a very dark roux. Bacon fat can also be good but again, don’t let it get too dark. Peanut butter color or a little darker is good for those fats. I use oil for gumbo and stop at a color closer to milk chocolate rather than the really dark chocolate. I use butter for etoufée.
“If you get a bunch of black specks, you burned it. Throw it out and start over.”
Every Cajun giving roux instructions.
Halfakneecap
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Thankyou!
I only use butter, i might try oil next time. Much appreciated
I prefer cooking hot and fast and leaving a pretty result, but I was working with some beef round that I got for a song at ALDI, so hot and fast wasn't in the cards. I decided to throw my carrot and celery in at the start of the 120min simmer and forego any pretext of visual appeal. It's a pretty good batch of beef and noodle soup, though--tons of onion and garlic. It's better in the mouth than in the eyes.
I decided to be lazy and skipped flouring the beef before browning it. That was a mistake, the broth is too thin. I should’ve hit it with a slurry, but I was quite hungry by the time it was done.
I decided to be lazy and skipped flouring the beef before browning it. That was a mistake, the broth is too thin. I should’ve hit it with a slurry, but I was quite hungry by the time it was done.
The other night made a chicken noodle soup. I forgot to get any photos. My lady has had a nasty cough and it’s been SoCal freezing. Being acclimatized to SoCal weather makes one a serious temperature wimp. I’m not proud of it.
Anyhow, as I hadn’t made soup with more than a little pasta in it for quite a while, I used way too much and though on day one it was delicious, I knew it was going to absorb most of the liquid overnight. I decided to fall back on my old bachelor method of chicken noodle soup on day one. Then throw the leftovers in a pan with some breadcrumbs and cheese and call it a casserole. Equally delicious.
Anyhow, as I hadn’t made soup with more than a little pasta in it for quite a while, I used way too much and though on day one it was delicious, I knew it was going to absorb most of the liquid overnight. I decided to fall back on my old bachelor method of chicken noodle soup on day one. Then throw the leftovers in a pan with some breadcrumbs and cheese and call it a casserole. Equally delicious.
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That's a great idea. I love a good casserole.The other night made a chicken noodle soup. I forgot to get any photos. My lady has had a nasty cough and it’s been SoCal freezing. Being acclimatized to SoCal weather makes one a serious temperature wimp. I’m not proud of it.
Anyhow, as I hadn’t made soup with more than a little pasta in it for quite a while, I used way too much and though on day one it was delicious, I knew it was going to absorb most of the liquid overnight. I decided to fall back on my old bachelor method of chicken noodle soup on day one. Then throw the leftovers in a pan with some breadcrumbs and cheese and call it a casserole. Equally delicious.
While cooking the turkey stock for soup, I also made some chili with beef and beans.
Made a New Mexico style, green chile stew/ soup. A little spicier than I expected for Anaheim chile, but super yummy.
Turkey noodle soup and a slice of homemade sourdough marbled rye with seeds.
No pics but a Hmong friend of ours bright over curry soup. She also brought a plate of fixings’ that included; cilantro, red onion, basil, mint, lime, cabbage and cooked sliced pork.
It had a little kick to it and was dang tasty.
The fixins plate reminded me of my mom’s pozole, minus the basil and mint.
I love big bowls of soup where you can dress it up w a bunch of fresh herbs and stuff.
It had a little kick to it and was dang tasty.
The fixins plate reminded me of my mom’s pozole, minus the basil and mint.
I love big bowls of soup where you can dress it up w a bunch of fresh herbs and stuff.
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Thanksgiving I roasted a duck. The leftovers became duck soup. Then a week ago, I bought six pounds of beef short ribs to make soup. Yesterday I cooked a whole chicken just for chicken stock and chicken soup. Duck soup is far better than chicken soup. I'm considering the addition of some duck fat to the chicken soup just to bring it up a level. The beef short ribs were great with early potatoes, carrots, ...
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Just under 3 gallons of pumpkin/carrot/leek soup for the gem and mineral club Christmas dinner tonight.
A pic of the leftovers. The soup has chicken, meatballs, bamboo shoots, quail eggs and some other stuff I couldn’t identify. One of the best soups I’ve had.
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That looks wonderful
Clam stew, Italian style, (actually more like a soup), with a slice of fresh Kalamata olive bread, and a glass or two of wine.
On top we have red lentil soup. I wanted to have it the way it is from a Turkish restaurant I frequent, needs more tomato and red bell pepper.
Below that is another turkey soup. Leftover rice this time.
I found a bunch of thick leeks at the market today, and it’s freezing. Potato leek soup before the dairy on top.
Finished with some milk and a couple oz of heavy cream below. Rustic, not puréed and put through a sieve.
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Good, plain, old fashioned chicken soup down here. It's our first cold day since back in November so soup is perfect.
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Well, I screwed up my wife's chicken soup. She was making her soup on the front burner, I was boiling the chicken bones for stock on the back burner and apparently I spilled some peppercorns into her soup. She's mildly allergic to black pepper and hates the taste so I'm in the doghouse.
Bummer. But on the other hand, does that doghouse also come with a big pot of spicy chicken soup? I'm just trying to help you find a tiny hint of light in that otherwise darkened doghouse.
