It’s Sunday, and confronting the evening’s silence is not unlike staring at this blank screen while gripped by writer’s block. A house with noiseless, sleeping cats and only the purr of the fridge surround a glowing white page anxious for a flash of creativity. She has recipes ready to post, and ingredients for another, if she requires that distraction. Photos, edited, too, are waiting on her desktop. It’s the words, the words that are buried deep inside her, not ready to come out – The silence of a single girl’s home.
She’s in the twilight of her 40’s, never married, never close, really. If love arrived today, is she simply too accomplished at singleness to make coupledom work?
Versatility of leftovers is key when eating solo. Posole hits the mark; with a spoonful more broth, it’s a soup; with less broth, a stew. Drain the broth and add to scrambled eggs for breakfast – or pile it on a roll with mayo and avocado for a warm torta sandwich.
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 1 2 lbs. boneless pork shoulder
- 1 onion, chopped
- 4 cups chicken broth (low sodium)
- 1 15 oz. can diced tomatoes
- 1 15 oz. can hominy, drained
- 1 15 oz. can pinto beans, rinsed
- Combine cumin, paprika, oregano, salt and pepper in a small bowl. Rub spices over pork. Brown pork in a soup pot over high heat on all sides. Remove pork and set aside. Add onion and sauté until beginning to brown.
- Add broth, scraping up any browned bits. Add tomatoes, hominy, and pinto beans. Return pork to pot. Bring to boil, reduce heat to simmer, cover and cook 2 – 2 ½ until pork is very tender.
- Shred the pork using 2 forks and mix into the cooking liquid. Adjust seasoning.
- To serve, top with cilantro and a squeeze of lime.