I’m fighting the winter blahs with soups, yet again. It’s too cold to grill and even though I am dedicated to my grill, it’s just not been worth it to stand out there in snow boots and coats. Soups and stews are still the easiest thing to plunk onto my menus just to have something there when I’m at a loss as to what to cook for dinner. Awhile back I made a lovely chicken posole that was so simple and so lovely to eat. This version, using up the last of my sale purchase of chuck roast, was even simpler and delicious. I picked it up off an episode of Mexican Made Easy (and I really think the title of the show is rather misleading – the recipes aren’t dumbed down at all – in fact the host’s (Marcela) main purpose is to show that good Mexican food doesn’t have to be out of reach for anyone who wants to make it. This soup is a shining example of that.
Simple Beef Posole
recipe by Marcela Villadolid
a yellow onion, peeled and rough chopped into chunks
a large carrot, rough chopped
celery stalks, rough chopped
a couple bay leaves
slices of chuck roast (she used short ribs in her recipe)
a can of hominy, drained
your favorite salsa
In a large stock pot, combine the onion, celery, carrot, beef, bay leaves, peppercorns and salt together. Add in enough water to cover everything by a couple inches. Set it to simmer and let it cook until the beef is tender, skimming off any foam that accumulates. The cooking process took me about 5 hours on medium- low heat on the stove. When the meat is done, remove it to a plate and shred it up. Remove all the other solids and discard. You should just have a nice, debris-free broth left in the pot. Add in the hominy, the shredded beef, and taste for salt. If it needs salt and pepper, add it. Let it heat up together for a few minutes. Dish into bowls and serve with your garnishes – I stirred a good sized spoonful of some tomato and jalapeno salsa I previously made into mine- and the tortillas.