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Re: Cold Weather = Hot Soup!
LSF Member
From Brooklyn Park, MN
Posts: 615
Had left over boiled dinner with all the usual suspects (pork shoulder, carrots, celery, potato and cabbage. Added water, pureed it and froze. Today it's become mushroom, ditali pasta & rib brisket soup.

All the flavor of the boiled dinner will be in the broth. I had leftover smoked rib brisket from when I cut spares into St. Louis cuts. Will simmer the rib pieces in the broth for about 1/2 hour, then pick the bones clean. Add mushrooms and pasta and see what happens.

Posted on: 2014/11/15 10:51
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Re: Cold Weather = Hot Soup!
LSF Member
Posts: 3261
For Pea Soup I ALWAYS use the Yellow split peas.

I find them just a bit milder and not quite so Pea-y.
The ham and Trifecta veggies flavor come though a bit more for me.

Posted on: 2014/11/15 12:29
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Re: Cold Weather = Hot Soup!
Staff Team
From Annandale
Posts: 3831
I put together one of my favorite soups yesterday so I figured I'd bring this thread back up from years past.

I made a red posole (pozole rojo) which is a Mexican pork soup that is ridiculously good. Start by cutting a pork but into 1.5"X1.5" cubes and placing them in a stock pot. I had a ham bone in the freezer that I added as well. If you don't have one available I would recommend some sort of pork bones or hock to add as it will make your broth that much better. Add half of an onion, 5 bay leafs and 6 fresh garlic cloves. Cover by 3" with water bring to a simmer. Let simmer for 1.5 hours. Every 30 minutes during this process skim the foam and fat that floats to the top to ensure a nice clear broth.

I used a combination of Ancho and Guajillo chili's, both dried which gives this soup it's great flavor. Bring a pot of water to a boil, remove from heat and add the chili's and let steep for 30 minutes. Remove the chili's and place in a blender (I used my immersion blender). Add 5 cloves of fresh garlic and half of an onion and puree until smooth. Add some of the steeping liquid to get the consistency right. Run the mixture through a fine colander and reserve.

After 1.5 hours, remove the onion and garlic cloves from the stockpot with the pork. Add the chili puree, crushed Mexican oregano, chicken and beef base, salt and pepper and let simmer for another 30 minutes. You will lose water as it evaporates during the cooking process. Just add more water every hour or so to keep the level high enough to cover the pork by 3 ".

After 30 minutes, add white hominy (found in most stores Mexican section) to the stockpot. Let simmer for another 30 minutes to an hour, remove the ham bone, pork bones or hock, whichever you use. Taste and adjust seasoning and your soup is ready to serve. Thinly shredded cabbage, sliced radish, sliced avocado, lime wedges and chopped cilantro are traditional garnish. This is a great soup and there are lots of different recipes and processes to make it that you can find online. After a bender, this stuff will set you right the next day!

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Posted on: 2019/9/8 12:35
If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi
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Re: Cold Weather = Hot Soup!
LSF Member
From Chaska/Leech Lake
Posts: 167
highbreeze...that looks so tasty !

Thanks for sharing.


Posted on: 2019/9/8 19:16
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Re: Cold Weather = Hot Soup!
Field Staff
From South Minneapolis
Posts: 1978
Seriously good lookin eats!

Posted on: 2019/9/9 8:18
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Re: Cold Weather = Hot Soup!
LSF Member
From White Bear Lake
Posts: 1439

snow wrote:
Me either,but who is "Natalie?" I might give it a whirl...

She is a pro golfer.

Posted on: 2019/9/10 20:21
My love for the Vikings is only rivaled by my hatred for the packers and their famous "11 world championships"
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