Skip to main content

Jarrahdale Pumpkin Posole #FoodNFlix


We're baaaaaaackkk!! Well, really, Food'N'Flix, is back.

We've been on a hiatus from Food'N'Flix, the movie-watching, food-making group rallied by Heather of All Roads Lead to the Kitchen. Now for September's Food'N'Flix, she has asked us to celebrate the club's 8th birthday by watching any of the previous moviesHere's her invitation. What fun!

Before I get into the movie and dish I picked for this month, I decided that I would link up some of my favorite Food'N'Flix posts through the years. It looks as if I didn't join the fun and games until 2012, but I've participated pretty regularly since then, even hosting at least one event per year.

I really enjoy that the movies run the gamut from drama to animated children's flicks. It's been a fun project and I'm glad we're back from the break. Also, I will be going back and watching - and cooking - from the films I missed. So, stay tuned for those. For now, here are some previous Food'N'Flix posts.




Soup Season
When I was looking back through the schedule of films, I debated between Tampopo and Tortilla Soup*, thinking that the season was turning cold and I was in the mood for soup. But, since I had just made a 20+ hour broth and homemade ramen, I opted to go with the second movie.

We meet Martin Naranjo, a widower who is a great chef, but is depressed because he has lost his senses of taste and smell. He, now, cooks mainly for his three adult daughters who all still live at home. As you can imagine, there's plenty of room for family drama and lots and lots of food in this heart-warming comedy.

There are marked similarities between this movie and Eat Drink Man Woman. And I do love the vivid, delectable food photography that reminded me of Big Night or Babette's Feast - both are favorites of mine. Whereas Big Night showcases Italian cuisine and Babette's Feast features Danish fare, Tortilla Soup makes your mouth water for Mexican food.


Jarrahdale Pumpkin Posole
I considered actually making tortilla soup. But when I went looking for a pumpkin - for a different event - one of the farmers gave me this silvery blue beauty, a Jarrahdale pumpkin. I brainstormed with the boys about what Mexican recipes could incorporate a pumpkin and we landed on posole. Posole is definitely one of our favorite Mexican soups, though Albondigas is a close second!

Ingredients

  • 1 large organic pumpkin (my Jarrahdale weighed in at over 16 pounds! Just make sure it fits in your oven with the stem intact)
  • olive oil
  • 2 pound pork, cubed (I used tenderloin)
  • 1 t smoked paprika
  • 1 t ground cumin
  • 1 large onion, peeled and chopped, approximately 1 C
  • 3 cloves garlic, crushed
  • 1 C chopped celery
  • 1 C chopped carrots
  • 4 C chicken stock, divided
  • 2 C water, divided
  • 1 C wine (I used some leftover white wine)
  • 1 can white hominy (it's the hominy that gives the soup its name)
  • 1 T oregano
  • 2 bay leaves
  • freshly ground salt
  • freshly ground pepper


Procedure
Preheat the oven to 375 degrees F. Cut the top off the pumpkin. Scoop out the seeds and strings.


Pour 1 C water + 1 C chicken stock into the pumpkin. Replace the lid of the pumpkin. Roast the pumpkin in the oven for about an hour. In the meantime, make the soup.

Place your pork in a large mixing bowl and rub the meat with the smoked paprika, ground cumin, salt, and pepper.

Add a splash of olive oil to a large Dutch oven. Cook the onions until they are softened and translucent. Add in the pork and cook until browned. Stir in the garlic, celery, carrots, oregano, and bay leaves. Pour in the remaining liquid and bring to a boil. Reduce the heat to a simmer. Let cook for 60 minutes.


Stir in the hominy and carefully ladle the soup into the roasted pumpkin.


Replace the lid and bake another 30 minutes to finish cooking. Season to taste with salt and pepper, as needed. Serve hot.


As you serve into individual bowls, spoon with some of the pumpkin flesh into each bowl.


*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Comments

  1. Oh, you picked one of my favorites! And this is such a beautiful dish...so comforting and homey. I loved looking back at all of your past submissions, as well. Thanks for being such an important part of Food 'n Flix over the years! :)

    ReplyDelete
    Replies
    1. Thanks, Heather! I've missed you. I hope you're doing well.

      Delete
  2. What a gorgeous presentation of this soup Cam. I am so happy that FoodnFlix is up and running again.

    ReplyDelete
  3. A great recipe! I chose the same film and just with with the obligatory Tortilla Soup (because it actually means a lot to us) but I threw in another recipe, too. It's not as elaborate and impressive as yours, though. :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur