George's Gameday Posole

A traditional Mexican dish from the pacific coast region of Jalisco; Posole is a thick soup made with hominy–dried corn with the hull and germ removed. Makes any large gathering a fiesta!

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George's Gameday Posole

Makes 8 servings

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2 pounds pork shoulder chops

1/2 cup Posole Pork Rub

3 Tablespoons olive oil

1 sweet onion, sliced thick, grilled and chopped

4 jalapenos, roasted on grill; split seeded and chopped

6 cloves garlic, chopped

4 cups hot chicken broth

4 cups canned hominy, drained and rinsed

1 Tablespoon coarsely chopped fresh cilentro

3 fresh red radishes, sliced thin

1 cup fresh cabbage, finely shredded

Rub pork on all sides with Posole Pork Rub, and refrigerate for at least two 2 hours or overnight.

Pre heat large soup pot  to high heat.

Brush chops with 2 Tablespoons olive oil. Add chops and sear pork on both sides until browned and not fully cooked. Add 1 Tablespoon olive oil, chopped onion, garlic, and cook for 2 minutes. Add the hot broth, jalapenos, hominy and simmer for 1 hour. Remove chops, cool and chop meat into small pieces. Put pork back into soup. Continue cooking for 30 additional minutes. The longer and slower the soup simmers the better.

Stir in cilantro and serve bowls of soup topped with sliced radish, shredded cabbage, and with warm corn tortillas.

Posole Pork Rub

2 Tablespoons brown sugar

1 Tablespoon each: ground cumin, black pepper, garlic powder, sweet paprika, chili powder, thyme

1/2 teaspoon each: nutmeg, allspice

Combine all ingredients in a small bowl and mix well. Store in a tightly sealed container.

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Bologna Inspired

The cold weather is about to enter into the low digits; so light a roaring fire in the fireplace and keep the big soup pot at the ready. You could make my Baked Potato Soup as a quick way to warm up. Or, how about cooking-up a brothy and hearty tortellini soup. (The tortellini originates from the north-cental part of Italy). Serve with my Fennel & Green Bean Salad and Homemade Biscuits for a complete meal. 

BTW--To answer a much often asked viewer question about my TV show; yes, 100% of my recipes are cooked on air and are eaten by my TV crew. Hey, it’s part of their job!

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Tortellini Basil Soup

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1 Tablespoon olive oil

1 cup sweet onion, chopped

8 cloves caramelized garlic

1 cup canned San Marzano Tomatoes, chopped

4 Tablespoons fresh basil, chopped

1 quarter cup fresh spinach leaves, shredded

8 cups chicken or vegetable broth

8 ounces cheese tortellini

1 cup small white beans, cooked or canned

Pinch nutmeg

Grated parmesan cheese to taste

Fresh ground black pepper

Pre heat a medium soup pot to medium temperature.

Add olive oil, onion, garlic, tomatoes and cook for 4-5 minutes.  Pour in broth and bring to a boil. Lower to a simmer and add tortellini, spinach, basil, and white beans. Simmer until tortellinis are al dente and season with nutmeg, pepper. Add parmesan cheese to taste. Serve with a basil leaf on top. 

NOTE: This recipe requires a good quality tortellini if you are cooking the pasta in the broth. A lesser quality tortellini will make the soup starchy. If you are not sure of the quality, cook the tortellini separately and add pasta to the soup right before serving. 

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Soup À La Carte

Why not? When buying a new car you can build a custom auto to your liking. Otherwise we’d all be driving black cars. So why not create a recipe that allows you to build your own soup. You can then tweak the recipe to play casual or more formal, depending on the occasion.

With a chill in the air, use my Potato and Leek Soup recipe as the base of your soup à la carte; it allows for so much creativity, on your part. Basically, this recipe is a blank canvas for you to adapt the addition of most winter vegetables, meats, seafood, and legumes. 

Tips:

Use approximately 1 cup of any vegetable, meat, seafood or legume. 

Cut up any additions into small or maximum one-half to one inch pieces. Why so small? Simply, so it fits on a soup spoon. 

Adjust flavor by grilling a piece of salmon vs. poaching. For a delicate flavor poach the meat or seafood in the soup itself. For a more robust flavor pre grill if you crave a little smoke taste. 

Change presentations by serving a larger piece of fish or meat in a soup plate and use a half-cup of the base Potato Leek Soup as a sauce garnish; served around the fish or meat. In a more formal setting, include a knife and fork for guests ease.

Vegetables:

corn, cabbage, escarole, leeks, mushrooms, parsnips, yams, etc.

Meats:

chicken, pulled pork, smoked ham, cooked pancetta, cooked bacon, etc.

Seafood:

cod, shrimp, scallops, crabmeat, salmon, oysters, etc.

Dairy & Eggs:

poached egg, Gruyere cheese, parmesan, sour cream, yogurt, non-fat half & half, etc. 

Legumes:

black, chick peas cannellini, navy, red beans, etc.

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A simple staple like a potato can make for a very hearty and satisfying soup.

Potato Leek Soup

Makes eight servings

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1 Tablespoon olive oil

2 Tablespoons butter

1 cup sweet onion, chopped

1 leek, whites only, washed and chopped fine

4 cloves garlic, chopped

1/2 teaspoon fresh grated nutmeg

3 cups Yukon Gold Potatoes, *scrubbed & medium diced

3 cups chicken broth

6 Tablespoons fresh chives, chopped

1/4 cup half and half

1/4 cup cheddar cheese, shredded

Pre heat a medium size soup pot. Add olive oil, butter, onion, leek and garlic. Cook two minutes until onions are translucent.  Add nutmeg, chicken broth and 2 tablespoons of chives.  Bring soup to boil, then lower to simmer cooking for 45 minutes or until potatoes are tender. 

Puree half of soup mixture, leaving remaining chunky bits of potatoes. Ladle soup into bowls, top each serving with a drizzle of cream, cheddar cheese and remaining fresh chives.

*Good to Know: Wash potatoes and leave skins on to preserve the nutrients in the flesh of the potato. A great source of vitamin C, vitamin B6, copper, potassium, and dietary fiber. 

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