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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Top Soup

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The University of Illinois published a study based on matching personalities with soup preferences a few years back in the Journal of Database Marketing Lifestyle and Personality Clusters. The four most popular soups were chicken noodle, tomato, minestrone and vegetable. These four top soups were cross-tabulated with personality and lifestyle traits. What's your soup say about you?

click    to enjoy Potato Leek Soup recipe

click to enjoy Potato Leek Soup recipe

The Findings:

Chicken noodle soup; you score high on the church-going scale, are fond of pets, are more likely to be stubborn and less likely to be outdoorsy.

Minestrone; you were more likely to be physically fit, nutritionally conscious, family spirited, unlikely to own a pet and also on a restricted diet.

Vegetable soup; was a homebody at heart, less likely to be a world traveler, less likely to be spontaneous and more likely to read family and home magazines.  

Tomato soup; by contrast, seeks more adventure, were more likely to be social and also tended to enjoy books and pets.

Soup, especially this chilly time of year, is comforting to the body and soul. Delighted that my Tomato Soup falls into the top four! 

reference; Journal of Database Marketing Lifestyle and Personality Clusters

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Craft Brewed Onion Soup

The Addition of a good craft beer to this classic recipe adds another dimension of flavor which compliments the caramelized onion. An IPA or dark beer is better but you can use your favorite brew.

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Beer Onion Soup

Makes 4 servings

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6 cups Vidalia or sweet onions, sliced  

1 Tablespoon olive oil  

1 head caramelized garlic  

2 pints craft brewed IPA beer  

6 cups beef or vegetable broth  

1 teaspoon fresh thyme  

1 teaspoon fresh parsley  

pinch nutmeg  

4 large sour dough bread croutons  

4 slices of Gruyere cheese  

1 Tablespoon Parmesan cheese 

Preheat a soup pot. 

Add olive oil, onions and garlic. Cook onions until golden brown, stirring occasionally. Add beer and simmer for 4-5 minutes. Add broth, thyme, parsley and nutmeg. Simmer for 45 minutes. 

Place sourdough croutons in 4 bowls. Add soup to each bowl. Top with a sprinkling of Parmesan cheese and a slice of Gruyere. Broil for 2 minutes or until cheese melts and is slightly browned. 

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Gazpacho as seen on George Hirsch Lifestyle

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This time of year is perfect to dream about those farm fresh veggies. But don’t just dream, enjoy one of my favorite refreshing soups anytime!  

on location Seps Farm East Marion, NY from  George Hirsch Lifestyle

on location Seps Farm East Marion, NY from George Hirsch Lifestyle

I also call Gazpacho "liquid salad" — for obvious reasons. Its origin and roots go back to ancient times in Andalusia Spain; with a version of the recipe believed to be concocted as a re-energizing dish for Roman workers building roads in early 2nd century Spain. Traditionally, gazpacho recipes include stale bread, tomato, cucumber, bell pepper, garlic, olive oil, and a touch of vinegar. 

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Gazpacho aka Liquid Salad

Makes four servings

chefgeorgehirsch.com | from George Hirsch Lifestyle TV  

1/4 cup sweet onion, chopped very fine

4 cups low sodium tomato juice + Juice of 1 lemon

1/4 cup each sweet red + yellow pepper, chopped very fine

1/4 fresh plum tomatoes, seeded, chopped fine

4 cloves garlic, fine chop

1/4 cup scallion, fine chop

1/2 cup cucumber; peeled and seeded, chopped very fine

1 Tablespoon cilantro + 1/4 each teaspoon hot sauce, cumin, sea salt + fresh ground black pepper 

1/2 cup stale bread, toasted and chopped fine

1 Tablespoon balsamic vinegar 

Optional: 1 fresh gherkin cut into four wedges and a spring on dill to garnish. Or, marinate very fresh scallops or shrimp in tequila & hot sauce--top mugs ceviche style. 

*In a large bowl mix all the ingredients and chill for two hours before serving. 

My recipe will give your knife skills a work out. Feel free to use a blender. Keep in mind the manual chopping of the vegetables will preserve the flavor. 

*Tip: Be aware, using a food processor or blender actually cooks the veggies with the friction, in turn, changing the natural uncooked flavor, which is the true essence of this dish. There are many versions of gazpacho, but I prefer this one without any meat broth, keeping it true to its veggie roots, and finishing it off with a drizzle of a good olive oil.  

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