What? You say Ramen and Pork Adobo? Well, it was the second time that I was able to use the ramen stock that I have frozen instead of making a huge pot of other pork stock for the Red Chile Posole that I have in mind for the leftover pork adobo. What a time saver that stock is, but I can see that the next dreary days in a row is reserved for another ramen experience.
The salsa de chile rojo is made with a variety of dried red Mexican peppers paying close attention to the heat level on each package so that the sauce is not too flaming hot for others.
8 or so dried red chiles (remove the stems) like ancho, pasilla and guajillo (note the heat levels on the package and with to mild ones if you like)
2 very large tomatoes chunked up blender or processor ready
1 large onion rough chopped for the blender
3 cloves of garlic, plain, roasted or toasted
hand full of fresh parsley
3 tablespoons EVOO
2 tablespoons agave syrup
salt to taste
1 tablespoon sherry vinegar
Boil enough water to cover the chiles in a bowl and soak for at least an hour. With a slotted spoon remove chiles to a blender or processor and process until they are ground up then add all the rest of the ingredients and puree.
For the soup I used the leftover pork Adobo (large dice or shredded) and 6 or so cups of Ramen broth or pork stock, 1 large diced onion, a few (3) of cloves of roasted garlic, 1 large can of hominy, drained, 2 cups red salsa and a small can of Hatch Chiles. Add a teaspoon or two of cumin and 3/4 tablespoon Mexican oregano. Cook over medium low heat for at least 30-40 minutes or until the hominy is tender. I added shredded 3 cups of Napa cabbage the last five minutes of cooking time. Season with salt and pepper if necessary.
Serve piping hot with garnishes of additional cabbage, diced radishes, green onions, cilantro and warm tortilla chips.
This soup can be made a day or two ahead. Consider smoky BBQ pork or chicken if you don’t have leftover pork.