Adobo pork posole caldo
Pork second courses
Being an almost lifelong Texas resident, I love TexMex, authentic Mexican and other Latino recipes. The bright sunny flavors found south of the border are my go-to comfort food, especially in the winter months. The Filipino adobo includes a hefty dose of vinegar (usually hard-to-find coconut or palm vinegars or more easily obtained rice wine vinegar plus soy sauce, garlic and spices). Posole is a Mexican hominy stew which usually includes pork, and caldo is the Mexican word for soup. <br /> <br />Spicy hot foods, specially soups, offer a comforting relief from cold and sinus symptoms. By all means, adjust the spice factor to your taste and tolerance. Then, wrap yourself in delicious Mexican Filipino warmth in this delicious vacation in a bowl. <br /> <br />By the way, this soup freezes well (if you have any leftovers). It can also be prepared in a slow cooker. After searing the pork and cooking the onion and garlic, deglaze the pan with water or stock and use a wooden spoon to scrape up the goodness (aka fond) on the bottom of the pan. Add everything, except the pasta, to the crock and cover; cook on low for up to 8 hours or high for up to 3 hours.
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