Smoked Posole Soup
 
Ingredients:
  • 1/4 cup vegetable oil 
  • 1 clove garlic, finely chopped 
  • 2 pounds smoked pork boneless shoulder (cut into 1/2 inch cubes) 
  • 1/4 cup all purpose flour 
  • 1 medium onion, chopped (about 1/2 cup) 
  • 1 can (15 ounces) pinto beans,drained 
  • 1 can (12 ounce) creamed corn 
  • 1/4 cup chopped carrot 
  • 1/4 cup chopped celery 
  • 1/4 cup chopped green chiles 
  • 1/4 cup chopped red pepper 
  • 1/4 cup chopped green pepper 
  • 2 chopped jalepeno peppers (with seeds and membrane removed) 
  • 3 cups chicken stock 
  • 6 ounces Chile beer or any Pilsner Beer (Drink the rest). 
  • 1 teaspoon salt 
  • 1/4 teaspoon pepper 
  • 1 1/2 teaspoon oregano 
  • 1 small onion, chopped (1/4 cup) 
  • 1/4 cup snipped fresh cilantro 
  • 6 radishes or jicame chopped fine
    •  Procedure:

    Heat oil and garlic in large saucepan until oil is hot. Coat pork with flour. Cook and stir pork in oil over medium heat until brown; remove pork and drain. 

    Cook and stir 1/2 cup onion same pan until tender. Stir in beans, carrot, celery, peppers, and broth. Heat to boiling; reduce heat. Cover and simmer 10 minutes. 

    Stir pork, salt and pepper into vegatable mixture. Heat to boiling; reduce heat and add creamed corn. Cover and simmer 30 minutes. Sprinkle with oregano, 1/4 cup onion , chopped radish or jicame and the cilantro. Serve with cornbread or tortilla chips and enjoy. 

    Source:
    Jim Taylor

    Notes:
    This is a really tasty soup whether you smoke the pork loin or not. 
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