Soup for a cold winter day

I don't much like soup. Well, let me edit that a little bit. I like thick soups, chowdery soups, soups with a lot of texture. A bowl of cream of tomato with a grilled cheese sandwich is OK, too. But just regular old soup doesn't do much for me, especially not vegetable beef, or chicken noodle. And DEFINITELY not miso soup.

But I've read some articles that says that eating a bowl of soup is helpful in weight loss, so I have been trying to cultivate a taste for them. I've been making a pot of soup a week for the past 5 or 6 months. Some are pretty good, some not so much. This posole, a recipe I have been using and refining for a couple of years, is one of the best. And since A Veggie Venture has a soup challenge going on for the month of February, I thought it was a good way to launch my Foodie Blog.

I love my crockpot, and I use it a lot in the winter. This Posole is not quick, but it couldn't be easier when made in the crockpot. You can use fresh, local ingredients, or canned.

CrockPot Posole
Before you go to bed one night, put in the crockpot (best to use the kind with the removable crock)
1-2 pounds pork- preferably shoulder roast (This time I used some pork chops I had in the freezer)
2 quarts chicken broth, water or vegetable broth

The next morning, put the crock into the refrigerator for the day. When you come home from work, skim the fat off, take the meat off the bones and chop into bite size chunks.

Add
2 onions, chopped
5-6 cloves of garlic, chopped
2-3 mild anaheim peppers, roasted, peeled and chopped. (Or use 2 cans chopped anaheim peppers)
1 Tablespoon salt
1 Tablespoon cumin
2 20 oz cans hominy

Cook on low until you come home from work- the house will smell terrific and dinner will be ready. Good served with guacamole, and tortilla chips or warm flour tortillas. This has next to no heat, so if you like spicy, add some pepper flakes at the end.