Sunday Soup #10: Crock Pot Pork Pozole

This recipe came from: https://www.facebook.com/617461511757257/videos/636383249865083/?pnref=story (*it was a video posted on Facebook, so I apologize if you aren't able to access it)

My Variations from Recipe as Written: I tried to stick pretty closely to the recipe as written, since I was anxious to see how it stacked up to my own version/method. I used about 3.2 pounds of raw pork shoulder (which I cubed), instead of the 2.5 pounds called for. And, in the crock pot, I didn’t quiiiiiiite have enough Dried Ancho Chile powder to make a full ½ cup, so I made up the difference with about a TBSP of Smoked Dried Serrano Chile powder. However, the biggest change I made was to pre-marinade the pork. I created a marinade (combining ½ TBSP garlic salt, 1 TBSP cumin, 7 TBSP water, 1 TBSP liquid smoke, and 1 TBSP lime juice), tossed the cubed pork in it, and refrigerated for approximately 2 hours before putting everything in the crock pot.

General Thoughts: I have to admit, the very name of this one made me nervous. I have a pozole recipe that I have made for years, and it is DAMN good, if I do say so myself. But, this recipe caught my eye because it uses the crock pot, and my recipe is VERY labor intensive. A crock pot is decidedly inauthentic, but if it could save me several hours in my day when I want pozole, it might be worth it. And, I do have to admit, the recipe was easy! Even easier, if I didn’t bother to pre-marinade the pork, but even that was not very time consuming. But, there is no way it could be as tasty as my more authentic recipe, could it? Well… almost! I am pleasantly surprised at the depth of flavor in this soup… And the pork! Oh, the pork!! SO tender and super flavorful… I think I nailed it with my marinade, but the slow cooker process helped with the tenderness, I am sure. The onions and hominy were, likewise, the perfect texture. I garnished with lime wedges, queso fresco, cole slaw (I usually prefer plain white – angel hair style – cabbage, but the market was out), and crumbled tortilla chips, but some tortillas would hit the spot as well. I came at this recipe prepared to be a pozole snob, but came away unashamed to say I was wrong… Considering the time it saved me, it was a winner!

*Pics 1, 2, & 3 - Pictures from when I made it

Polling the Fam: Obviously, I really liked it… Hunter said it was not quite as good as mine, but it was still really tasty and deserved to be in the regular rotation. He said he really liked the meat/hominy ratio in this one. He also added that it was one of his favorite Sunday soups so far.

Verdict: Loved it! (5 stars)

(*NOTE: As I mentioned, this recipe was from a video on Facebook, but since I posted, that video has been taken down, and moved several times, so it could be hard to find. I was able to find it on Tip Hero - I think it is a Tip Hero recipe - here: http://tiphero.com/crock-pot-pork-posole/). But, since it has been a little "slippery," I figured I'd embed the video here - which is, of course, the 100% property of its original creator/poster. Enjoy!)

Sunday Soup #9: Maryland Cream of Crab Soup

This recipe came from: http://www.crabplace.com/charleses-cream-of-crab.asp (by way of http://nowyoucanpinit.blogspot.com/2013/12/award-winning-maryland-cream-of-crab.html?m=1) 

*Pic 1 - Picture from http://nowyoucanpinit.blogspot.com/2013/12/award-winning-maryland-cream-of-crab.html?m=1

My Variations from Recipe as Written: The recipe called for "Maryland jumbo lump crab meat," but I settled for the only non-frozen real crab meat I could find at my local grocery store; if I had thought ahead I could have picked some up in Monterey or San Fran. I used Italian parsley. I used 4 tsp of seafood seasoning I got at the farmer's market a couple years ago, instead of the Old Bay it called for. And, it called for using cornstarch to thicken it up, but didn't specify an amount; I added 6 tbsp cornstarch with 6 tbsp water, and the soup turned out the consistency of a good New England clam chowder.

General Thoughts: This soup was SO easy to make! This was the easiest soup of the year so far, but it still delivered on the taste. It was thick (thanks to the amount of cornstarch I added), creamy, and savory. I garnished with some sprinkled smoked paprika, Triscuit crackers, and a fresh sourdough baguette. I also might have liked to add a bit of cooking sherry to see what kind of a lift that would have supplied. The chunks of crab were very tasty and a rewarding bonus in each bite. If you are a crab fan, this soup is for you... BUT, real crab is expensive, and so this soup, overall, was not cheap to make. I think this one needs to be a "special occasion" soup, for that reason, rather than a casual family dinner.

*Pics 2 & 3 - Pictures from when I made it

Polling the Fam: Definitely gets the thumbs up from me, and it was easily the equal of many cream of crab soups I've had in various restaurants. I am the only person in my immediate family that would try this soup (their loss!), so I called my best buddy over to try it and take some home. Jayson may chime in down below in the comments, but it looked like he enjoyed it!

Verdict: Liked it. (4 stars)

Sunday Soup #8: Creamy Tomato Tortellini

Was my pleasure to make this soup and share it with our best friends when I made it! The pressure was on...

This recipe came from: http://soupaddict.com/2013/11/creamy-tomato-tortellini-soup/

*Pic 1 - Picture from original source website

My Variations from Recipe as Written: I doubled the recipe. I added one pound of mild Italian sausage (so, if I had not doubled the recipe, it would have only been 1/2 pound). I used Half & Half instead of heavy cream. I added appox. 1 TBSP of black pepper. And, I garnished with shaved Parmesan cheese.

General Thoughts: Very good! Another hearty one with solid flavor. It was great with a big ol' slice of sourdough to mop up the creamy, savory broth, and the tortellini were done just right. The soup turned out thicker than I expected it would be. Also, particularly early in the prep, I was worried it would be WAY too tomato-y, but for me it turned out just right. Adding the sausage was definitely a winner; although, next time I think I would use hot Italian, rather than mild, to make the flavor really pop! I think I'd also like to try it with the full cream rather than Half & Half.

*Pics 2 & 3 - Pictures from when I made it

Polling the Fam: I really, really liked it and think it is one of the best tomato soups I've ever had. Becky thought it seemed closer to pasta in a thin sausage marinara than a soup, and thought it should have had more Italian seasoning, but more or less liked it. Hunter thought it was worthy of being put in the monthly rotation (which is a huge compliment in our family). AND, you won't believe this, but Fox ate it... and he LIKED IT! Jayson said that he does not normally like tomato-based soups, but he really liked this one. Andrew really liked it too and said, "I'd pay someone to make that for me every week!" Lisa wasn't able to eat with us, but I saved her some in the fridge, so we'll have to wait to see what she says in the comments.

Verdict: Liked it. (4 stars)

Sunday Soup #7: JALAPEÑO BEER CHEESE SOUP

This recipe came from: http://soupaddict.com/2015/01/jalapeno-beer-cheese-soup/

*Pic 1 - Picture from original source website

My Variations from Recipe as Written: I doubled the recipe. I used 8oz of pancetta instead of 6oz. Where I eye-balled the amount of vegetables (such as the peppers, celery, or onions), I erred on the side of more rather than less. I used a cheddar cheese mix (with sharp, medium white, and medium cheddar). I used an amber ale for the beer.

General Thoughts: I found the soup to be filling and tasty. It was creamy and very flavorful, particularly when I garnished with some Texas toast croutons and sourdough bread (also would have been super tasty with some soft pretzels to dip!). I really liked the veggies in this soup, as they provided a nice flavor punch and gave the soup a textural component that is missing in many cheese soups. There were definitely some things that could have been a little better, though... We all agreed that the thyme was a bit strong (more for Becky and Hunter than for me), so if I made it again I'd likely cut the thyme by half. Also, softening the veggies a bit longer would have been more to my wife's taste.

*Pic 2 - Pictures from when I made it

Polling the Fam: We were solidly split on this one... I really liked it and would definitely make it again. Becky thought it was okay but wasn't that enthused overall. Hunter, said he liked it, and would eat it again, but wouldn't really ever specifically request that it be made.

Verdict: It was okay. (3 stars)

Sunday Soup #6: Creamy Sausage, Potato, and Sauerkraut Soup

This recipe came from: http://www.hoteatsandcoolreads.com/2015/11/creamy-sausage-potato-and-sauerkraut.html

*Pic 1 - Picture from original source website

My Variations from Recipe as Written: I used 10oz of pre-diced yellow onion (because I am a wuss when I chop onion), instead of the single medium onion called for. I used three medium russet potatoes, instead of 1.5 cups of diced potatoes called for. I used the brand/type of sauerkraut found at Trader Joe's (sauerkraut with pickled Persian cucumbers). I used a mixed Mexican cheese blend, instead of the straight cheddar called for. Finally, I garnished with Tabasco sauce and Sonoma Creamery Parmesan Crisps.

General Thoughts: Wow... This was another one that surprised me (pleasantly)! I think I added way too many potatoes, and would like to have used red instead of russet, but that is a minor thing. The soup was thick, rich, and flavorful. The sauerkraut was not overpowering, as I feared it might be, but added just the right amount of flavor. The kielbasa sausage was solid, but it also would have been tasty with a garlic kielbasa or even hot Italian sausage. This would be a killer winter soup!

*Pics 2 & 3 - Pictures from when I made it

Polling the Fam: I think I made it clear above how I felt abut this one... Hunter likewise loved this soup. He said it had a good balance of ingredients, with none of them overpowering the others. I don't think Becky would try this one, just because it has sauerkraut in it, so just the two votes this time... Winner!

Verdict: Loved it! (5 stars)

Sunday Soup #5: Bacon Double Cheeseburger Beer Cheese Soup

This recipe came from: http://www.theslowroasteditalian.com/2013/10/Bacon-Double-Cheeseburger-Beer-Cheese-Soup-Recipe-30-Minutes.html?m=1

*Pic 1 - Picture from original source website

My Variations from Recipe as Written: None.

General Thoughts: I followed this recipe pretty closely... And, I was pretty stoked because when I went to the store for a single bottle of beer for the recipe, I found one called Fat Weasel. So, I took that as a sign that this soup was going to be epic! But... it didn't quite deliver. It was a little bland for me (I was hoping for a stronger beer cheese taste), so I added Tabasco, some sliced up pickle, and some jarred jalapenos to my bowl. That fixed the flavor deficit, but it still just wasn't quite right. It was VERY "heavy," coating my mouth and hitting the bottom of my stomach like a ton of bricks!

*Pic 2 - Picture from when I made made it

Polling the Fam: Becky and I were the only ones around to eat this one, and we both thought the same thing: it was good, but not as a soup. The taste (with some enhancement) was solid, and we both felt like it would be great as: 1) A party dip; or 2) A baked potato topping. But, sadly, as a soup to anchor a meal, it just wasn't quite right.

Verdict: Not a fan. (2 stars)

Sunday Soup #4: New England Fish Chowder

This recipe came from: http://www.tasteofhome.com/recipes/new-england-fish-chowder

My Variations from Recipe as Written: I halved the recipe. I used cod (another light white fish, that was easier to find at the grocery store) instead of haddock. I used some additional fresh cracked black pepper after the soup was prepared, but before it was served.

*Pic 1 - Picture from the original source website

General Thoughts: Halfway through the recipe, I thought it might be a disaster; however, I trusted the recipe and it came out quite well. The star of the soup was the fish, which had a subtle and pleasant taste. I am not saying I would recommend this soup to my seafood-hating wife, but I would definitely urge my son to try it, since he likes some seafood but just not an overpowering fishy taste. Overall, the soup was hearty and a quality dish for someone searching out an easy seafood soup.

(*NOTE: I normally post pictures of what the recipe looks like when I make it, but I couldn't seem to find my pictures of this one. Apologies.)

Polling the Fam: I flew solo on eating this one, and I rather liked it. The one (small) complaint I had is that it didn't "finish" super strong, if that makes sense? Each bite started creamy and yummy, with good body, and a great example of a chowder, but then it just didn't... I dunno... have the right bite at the end. I like very strong flavors, so it might just be me, and when I added some Sriracha to my second bowl, it helped a bit. Next time I might add some garlic and... hmm... celery maybe? But, if you like fish, and you like chowder, this one is probably for you!

Verdict: Liked it. (4 stars)

Sunday Soup #3: Thai Ramen Noodle Chicken Soup

This recipe came from: http://soupaddict.com/2016/01/thai-ramen-noodle-chicken-soup/

*Pic 1 - Picture from original source website

My Variations from Recipe as Written: I doubled the recipe. Instead of a kaffir lime leaf (because I couldn't find one), I sliced up three big leaves of fresh basil. I used twice as much noodles as it called for. When it called for "tamari, soy, or fish sauce," I used fish sauce. I did not add the bok choy.

General Thoughts: I knew going into this one that only Hunter and I would be eating it, since Becky is not a huge fan of Asian food, and won't touch anything with mushrooms in it. So, I was free to get a little wild with the flavors, and this soup delivered! It was tangy and full of wonderful Asian yumminess. The amount of noodles it called for was ridiculously small, so very glad I added more than the recipe called for. This soup turned out to be more what I would call "Thai Chicken Noodle Soup" than a true ramen, as the veggies were plentiful and made it feel like a domestic chicken soup than a bowl of traditional Japanese-style ramen noodles. But, packed with flavor! In my bowl after I dished up, I added some soy sauce and some sambal chili mash (because that's how I roll), and it was great! I do think this is a "one night" soup (i.e., not nearly as good left over as when it is fresh), because of the noodles, so I'd just make enough to finish in a single sitting.

*Pics 2 & 3 - Pictures from when I made it

Polling the Fam: As I mentioned, just two of us ate this one, but it got two solid thumbs up. Hunter mentioned again 30 minutes after dinner was over how much he enjoyed it, so it's a winner.

Verdict: Liked it. (4 stars)

A couple of notes worth mentioning

As I started re-posting my "back" posts that I've previously made on Facebook to this blog, it occurred to me that a little bit of background, some extra info, and at least one disclaimer are in order, for those that care...

First, this project is mostly about a regular guy (not a professional chef, not a professional food blogger, not a person that has any agenda other than making and eating good soups) finding some of the great recipes and hidden soup gems that are published out there on the web and bringing them to his (small) circle of friends and followers. I do like to add, delete, and tweak these original recipes to suit my own style and taste, but I'll always give credit to the original source recipe.  The original recipes and their related images (which I liked to post as a point of comparison) remain the property of their original owners, and I do not have any claim to them other than as someone who has made food described therein.

Second, some background on my own tastes, so you know whether or not to trust my opinions... I love to eat interesting food! That is the biggest thing; it needs to interest me! I like things to be visually pleasing, which I think enhances the whole eating experience, but it is really about the flavor.  I like strong flavors and have a very high tolerance for spice (particularly chiles and related "heat"), but I try to remember that its not everyone's cup of tea to feel like their tongue is being consumed by lava when they eat. I have no tie to any particular "style" of food (e.g., Mexican, Asian, etc.), but I do enjoy the richness that good food borrows from its cultural origins. In short, I tend to seek out good, interesting fare, and I always try to give it a fair shake, as far as my opinion goes.

Third, I suppose I should introduce the others eating the soups and sharing their opinions on a regular basis...

Becky: My wife.  She has a less adventurous palate than I do, and tends to not even be willing to try anything that contains seafood.  But, unless it contains seafood, she is usually game to at least give it a taste.  She has a much lower spice tolerance than I do, but she does like strong flavors, if they are of the right type (e.g., garlic). Above all, she is honest about what she eats; even if I slaved over a soup for 8+ hours that day, if she didn't love it, she'll tell me so.

Hunter: My teenage son. Hunter has a palate that is much closer to mine than my wife's, enjoying very (but not too) spicy foods and strong flavors.  However, if things get too exotic, it tends to turn him off, and he tends to like interesting soups much better if I let him try them before I tell him what is actually in them.

Fox: My other teenage son. SUUUUUUPER picky... He tends not to even want to try anything that contains seafood, or vegetables, or anything that looks weird, or anything that smells like anything other than cheese, or... Long story short, he will participate only rarely, but if he tries it and says it's good, it probably is a crowd pleaser!

Finally, if you have a suggestion for a recipe, or have found one elsewhere that you'd like me to try making and review, PLEASE send me a message. I'd love to start hearing from any readers that have a soup recipe they'd like to get a second (or even first) opinion on!

Sunday Soup #2: (Slow Cooker) Creamy Green Chile Enchilada Soup

This recipe came from: http://www.scatteredthoughtsofacraftymom.com/2012/12/favorite-slow-cooker-recipes-creamy.html

*Pic 1 - Picture from the original source website

My Variations from Recipe as Written: I doubled the recipe. I used diced jalapenos instead of milder green chiles (we are spice addicts in this house!). I cut out the corn, because we aren't huge fans of corn in our soup and corn is not really a veggie, so we did it without guilt. I added an extra 1/4 cup of rice (bringing the total to one cup - two when doubled) to replace the bulk lost by leaving out the corn.

General Thoughts: The soup was flavorful, but more so for the chicken broth and spices (cumin, especially) than the green chiles. That is not to say that the green chiles could not be tasted, but they certainly were not super strong (which would have been a bit more to my liking). The amount of chicken seemed perfect for the recipe, and when garnished with sour cream and shredded cheese, it had a super creamy yet very savory flavor. Hunter mentioned that the soup was spicy to him (probably due to using the jalapenos instead of the milder chiles), but I kicked it up another notch with some habanero sauce in my bowl, and it was perfect!

*Pics 2 & 3 - Pictures from when I made it

Polling the Fam: Two for two on the soups for me, as I really enjoyed this one too. I am not always a fan of "Mexican" soups because I feel like it is tough to get them right; they often seem to be too much of "something" for me. But, this one was solid. Hunter also thought it was good, and said he liked it better than the Buffalo Chicken Soup from last week ("spicier, more filling, and will likely taste better left over"). Becky has not tried it yet (since she just woke up for work), but she took some to work and can speak up in the comments.

Verdict: Liked it. (4 stars)

Sunday Soup #1: Buffalo Chicken Soup

This recipe came from: http://doughmesstic.com/2015/02/05/buffalo-chicken-souplow-carb/

*Pic 1 - Image from the original source website

My Variations from Recipe as Written: I doubled the recipe. I added two raw jalapeno peppers (with the insides scooped out). I garnished with pork rinds instead of tortilla chips to keep it as low carb as possible.

General Thoughts: It was tasty... It was creamy, hearty, filling, and very flavorful. I used all the suggested garnishes (including a dollop of blue cheese dressing) in my bowl, and it really kicked up the flavor profile for me. Both Hunter and I thought it could have been a little spicier, so maybe I won't seed the jalapenos next time, and I could use the hot wing sauce instead of normal wing sauce. Also, some lime wedges to squeeze as a garnish could have been yummy too.

*Pic 2 - Picture of the one I made

Polling the Fam: I really liked it and would look forward to it any time it showed up on my menu. Hunter really enjoyed it too and said he'd definitely go for it again. Becky said she'd eat it if it was made again, but she wasn't wild about it (because the wing sauce taste was too much).

Verdict: Liked it. (4 stars)

Here goes nothing...!

Those that really know me know that I am a foodie (much to the anguish of both my wallet and my waistline), and a pretty decent cook (although, sadly, not nearly as good as my sister, my mom, or my wife)... And some of my favorite foods on the planet are soups! At home, we have some soups that are family favorites (like my mom's Italian sausage soup), some that we've copied wholesale from other sources (like the Nom Nom Paleo Egg Drop Soup), and some that are original recipes (like my pozole). We keep a lot of these in the regular rotation, and they all got there because we were willing to try something new.

To that end, I've been saving interesting soup recipes for a while now, and I recently added my 60th or so recipe to the pile. So, I think it is time to start working through the list!

I decided to try to make a new soup (some may - admittedly - be variations on similar recipes we've tried before) every Sunday, and I think I have enough to make one-a-week for a year (at least 52)! Inevitably, because life is life, I'll skip some weeks in between, because of travel and family events and such, but I hope it will be a regular occurrence.

Some are bound to be good, some are bound to be less-good, and some just sound weird (Dill Pickle Soup is on the list!). But, each week I'll post the recipe (along with any departures I made), hopefully some pictures, and what we thought of it.

I started this project on Facebook a couple of months ago, and my posts will go there first, but I thought sticking them on a blog for easy searching and retrieval might have some value too.

Sorry... I recognize this for what it is - a self-indulgent exercise that likely only some of my family and very close friends have even the slightest bit of interest in... But I'm posting them anyway, so deal with it! LOL

So... Let the "Year of Soup" begin!!