I never made Pasole before but after seeing cowgirl post her version on another site I just had to give it a try...Looked at dozens of recipes till my head hurt...No two were alike but the all had one thing in common (except cowgirl's)...Pork and hominy...OK that's two things I figured I can do this...
So with no recipe to follow...
Started by cooking some bacon in a T. of butter till crisp...
This is not crisp yet...
Set the bacon aside and threw some onion into the pan...
After the onion had cooked a bit I added a bunch of garlic and roasted Hatch peppers...Set that aside too...
In the DO I placed the leftover smoked hambone from Thanksgiving with some bay leaves and three pints of water...
Simmered this with the lid on the DO for 45 min at 450 lid temp on the Weber and another 45 min at 350 lid temp...
Ham removed, liquid strained, Ham defatted and shredded...
Added some coals to the dwindling fire...The DO goes back to the grill...
Broth, ham, and onion mix added...
Seasoned with 1T. Ancho powder, .5 T. Chipotle powder, .5 T. cumin, .5 T. fine black pepper, and .25 T. salt...
Back to a boil before adding a pint of my fire roasted tomatoes with Serranno peppers...Also three cans of white hominy rinsed well...
Toasted some buttered bread...
Soup in the bowl looks pretty good
But proper Pasole needs to be dressed....
I used sliced radishes, roasted Jalapenos (because I couldn't get any fresh), shredded lettuce (because I didn't have any cabbage), and finished it with some smoked cheddar and the crisp bacon...
Notice that there is NO avocado to be seen
After enjoying the soup the way it was I realized I had forgot to add the cilantro, green onion, and lime wedges...
WTF...It was outstanding the way it was...
A great day on the patio...60 degrees with almost no wind...On Jan. 2!
Don't get much better than that...
Thanks for looking...
So with no recipe to follow...
Started by cooking some bacon in a T. of butter till crisp...
This is not crisp yet...
Set the bacon aside and threw some onion into the pan...
After the onion had cooked a bit I added a bunch of garlic and roasted Hatch peppers...Set that aside too...
In the DO I placed the leftover smoked hambone from Thanksgiving with some bay leaves and three pints of water...
Simmered this with the lid on the DO for 45 min at 450 lid temp on the Weber and another 45 min at 350 lid temp...
Ham removed, liquid strained, Ham defatted and shredded...
Added some coals to the dwindling fire...The DO goes back to the grill...
Broth, ham, and onion mix added...
Seasoned with 1T. Ancho powder, .5 T. Chipotle powder, .5 T. cumin, .5 T. fine black pepper, and .25 T. salt...
Back to a boil before adding a pint of my fire roasted tomatoes with Serranno peppers...Also three cans of white hominy rinsed well...
Toasted some buttered bread...
Soup in the bowl looks pretty good
But proper Pasole needs to be dressed....
I used sliced radishes, roasted Jalapenos (because I couldn't get any fresh), shredded lettuce (because I didn't have any cabbage), and finished it with some smoked cheddar and the crisp bacon...
Notice that there is NO avocado to be seen
After enjoying the soup the way it was I realized I had forgot to add the cilantro, green onion, and lime wedges...
WTF...It was outstanding the way it was...
A great day on the patio...60 degrees with almost no wind...On Jan. 2!
Don't get much better than that...
Thanks for looking...
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