Details on the posole mentioned on the dinner thread..
I had about a pound and a half of pulled pork in the refrigerator from the pork roast last Sunday. I took about 2 cups of that, chiopped, and set it to one side. Soaked a third of a pound of Rancho Gordo pintos for several hours. Sauteed a diced onion and some garlic, added the beans and a quart of chicken stock; cooked until beans were done. Quick release, added a quart of home-canned tomatoes, two drained 15-ounce cans of hominy, and some chopped up zucchini and yellow squash. Spices were a half-tablespoon each of cumin, smoked paprika, ancho chile powder, and a teaspoon of oregano. Another 20 minutes on low pressure, quick release, softened veggies perfectly. Added salt to taste and let it slow cook until it was time to eat.
Lots of warm, bright flavors without being overly spicy. I really liked this soup, and I'll making it again before the winter's out.
