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Old 09-05-2006, 01:38 PM   #51
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For those of you with a Borders Books nearby, due to some coupons I had, I ended up yesterday with several new cookbooks, including one of those large coffee-table-type cookbooks (for free!!) - Best-Ever Soups ($7.99). I stayed up thumbing through it & can't wait to make nearly all the soups in it. I particularly like the fact that many of the soups have an Asian twist, so are light enough for warmer weather. The photographs alone will have you salivating.
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Old 09-05-2006, 02:40 PM   #52
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Quote:
Originally Posted by Shunka
I make soups all year round!!! Love soup!! Made a great potato soup last night for my supper; will finish it tonight.
I do too Shunka. A lot of the soups I make in warmer weather are in the crockpot or slow cooker so they don't heat up the house. Just sometimes the comfort of the food outweighs the temperature outdoors and I go for it. Thankfully I DH could care less as long as its food .
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Old 09-05-2006, 03:07 PM   #53
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I'm thinking soups now! Navy bean coming right up!
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Old 09-05-2006, 03:22 PM   #54
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It drives my hubby crazy that I am always hungry for a soup; even with temps over 100 here. He will eat it but shows that he doesn't love them as much as I do. Good thing he is gone 5-6 days out of the week, huh? LOL!! Since I tend to keep adding things to my soups, a crockpot doesn't work for me. I will start out with a decent sized pot and usually have to move up to a much larger size by the end. That is alright as I can freeze most soups or will happily eat them all week.
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Old 09-05-2006, 04:14 PM   #55
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I haven't really thought about soups, yet. Once it really starts to cool down, PeppA will be wanting my Clam Chowder, Chicken Rice, and/or Seafood Gumbo. She has been dropping hints to me all summer about my Smoked Pork Posole, but since my oven is still on the fritz, and I don't feel like tending a smoker for 8 - 10 hours, that's on hold.

I did see a recipe for a soup that I want to try. I can't remember what the name of it is, but it's from Rick Bayless's "Mexican Kitchen", and it involves green chiles of some kind, cream, and who knows what else.
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Old 09-05-2006, 04:25 PM   #56
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Oh Allen!! Have you shared your recipe for the smoked pork posole? If not, would you please, pretty please?????
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Old 09-05-2006, 06:12 PM   #57
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I am a seasonal cook too, but just in the past week its went from the 90s here to the 70s for the highs and into the 50s at night. Fall is on the way.
I have been craving a good bean soup and Ina Garten's white cheddar corn chowder. I think I'll make those soon, when it gets a few degrees cooler.
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Old 09-05-2006, 08:43 PM   #58
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Quote:
Originally Posted by Shunka
Oh Allen!! Have you shared your recipe for the smoked pork posole? If not, would you please, pretty please?????
Well, I thought I did, last year when I made it. I guess it's either been moved off the server (expired), or I forgot how I titled it.

Ok, here's the recipe that I recorded:

Posolé Rojo con Chipotles
Pork and Hominy Stew with Chipotles
Yield: 8 servings

1 ˝ # Pork country-style ribs
-or- leftover pork roast
-or- leftover smoked pork butt
8 c pork or chicken stock
2 T vegetable oil
1 large onion, chopped
1 T minced garlic
2 t Mexican Seasoning mix
˝ t ground Chipotle chile pepper
-or- 2 Chipotle chile peppers
1 t oregano
2 T salt, or to taste
Black pepper, to taste
1 - 2 bay leaves
One 14.5 oz can crushed tomatoes
Two 15 oz cans hominy
For Garnish:
Flour tortillas, cut into strips and fried
Shredded cheese
Sour cream
Chopped green onions

In a large soup pot, bring the stock to a boil. Add the pork, cover, and simmer for about 2 - 3 hours, or until the pork is fork-tender. Pour off most of the stock into a large measuring cup. Remove the pork from the broth, and shred the pork with a couple forks. Return the pork to the pot.
In a separate pot, heat the oil over medium heat. Add the onion, garlic, Mexican seasoning mix, Chipotle pepper, oregano, salt, black pepper, and the bay leaves. Cook over medium heat until the onions start to become translucent, and the seasonings begin to caramelize. Scrap as much of this off the pan bottom as you can. Add the crushed tomatoes and turn the heat to medium-high. Stir constantly, scraping the pan bottom often, as the tomatoes caramelize, about 4 - 5 minutes. This will add color and flavor to the stew. Add the pork, stock, and hominy. Bring to a boil, cover, and simmer, until the flavors marry, about 30 minutes. Check the seasoning and adjust as needed.
Ladle the soup into bowls, and garnish as desired from the list of garnishes.


I used the smoked pork instead of country-style ribs. I also used the pork gelatin that came out of the meat as part of the stock. I feel all that gelatin was a little to much. In fact, just regular stock, or maybe 1/2 c of smoked pork gelatin at the most, would work. I smoked some home-grown jalapenoes and turned them into Chipotles, and used two of those instead of Chipotles in Adobo.
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Old 09-05-2006, 09:02 PM   #59
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Thank you Allen!! I have it printed out and am looking forward to making this real soon!!
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Old 09-06-2006, 07:42 AM   #60
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Send a message via Yahoo to Barb L.
Wink

Yes, soup weather is coming upon on us - love it ! Made chili a week ago, ready for bean and want to try a clam chowder (white).Any one have a good recipe for one ? Soups warm the heart
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