Soup

Pork Chile Verde

Oh my goodness – a huge thank you to Branden for finding AND making this recipe this week as it was FABULOUS!  The favors and textures were just incredible!  The meat was tender and the broth was thick – I mean like thick enough that you could probably repurpose the leftovers into enchiladas.  I kid you not, this is probably one of the better soup recipes we have tried this winter!

Branden poured his soup over white rice.  We also tried eating it with tortillas and that was just plain messy!  Personally, I liked it Plain Jane – nothing else needed!

Enjoy!

  • 1 1/2 lbs. tomatillos
  • 5 garlic cloves, not peeled
  • 2 jalapenos, seeds and ribs removed, chopped
  • 2 Anaheim or Poblano chiles
  • 1 bunch cilantro leaves, cleaned and chopped
  • 3 1/2 to 4 lbs. pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
  • Salt
  • Freshly ground black pepper
  • Olive oil
  • 2 yellow onions, chopped
  • 3 garlic cloves, peeled and finely chopped
  • 2 TBS of chopped fresh oregano or 1 Tbsp of dried oregano
  • 2 1/2 c. chicken stock
  • Pinch of ground cloves

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

Roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until softened, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. Adjust the seasoning to taste with salt and pepper.

– Courtesy of SimplyRecipes.com

 

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Categories: Entrees, Latin, Mexican, Recipes, Soup | Tags: , , , , | 2 Comments

Goat Cheese Tomato Soup. Oh yea.

I LOVE this girl’s blog!  Not only is she really witty (her posts make me laugh out loud), but her food is incredible.  Hello Goat Cheese Tomato Soup!  Seriously, what part of this doesn’t sound amazing?  Let me tell you.  None.

We were not at all disappointed with this soup.  It was thick.  It was rich.  And best part of all it had flavor.  Oh did it have flavor!  I know goat cheese in your soup sounds a little funny, but trust me, it works!  It adds just that right amount of zing to the soup.  Delicious.  Oh and can I give you one more tip?  Use the tomatoes she suggests – its worth it.  I was skeptical (how much better can these tomatoes really be?).  Seriously, I was blown away at even just the ruby red color when we opened the can.  And that was just the beginning.  So do yourself a favor and track these down! (For those of you in my neck of the woods – you know who you are – I found them HERE).

And last but not least, what’s tomato soup without grilled cheese?  Sad.  So I got some fresh sour dough from the bakery down the street.  I sliced that baby up, spread on some basil pesto, generously layered on some fresh mozzarella, and threw it on the panini press.  And there you have it – the perfect marriage.

Enjoy!

A Cozy Kitchen’s Goat Cheese Tomato Soup.

Categories: Entrees, Italian, Recipes, Soup | Tags: , , , , | 1 Comment

Chicken Tortilla Soup

Winter finally came to Ohio.  I guess we were past due?  I really just wish we’d skip it all together with and go straight to summer…I want flip flops and dinner outside and late night walks and sundresses and swimming and…I really could go on.  I yearn for that first day that I walk outside and the sun is actually warm on my skin.  Oh my gosh I can’t wait!  But until then, I shall remain bundled up on the couch in my 63° house and eat soup.

Mmmm, noodle soup (No Joey, there’s no noodles here!  I’m a not-so-closet Friends addict – if you’ve seen this episode with the soup commercial audition, then I hope you chuckled, if not then just ignore me)!  This is a pretty hearty one that filled even Branden up and packs lots of Tex-Mex flavors.  The original recipe came from Adrianna over at A Cozy Kitchen, but I amended it to make it a little more filling for the hubby.

Enjoy!

  • 1 large fresh poblano pepper
  • 1 15-ounce can fire roasted diced tomatoes (in juice)
  • 1 TBS olive oil
  • 1/2 medium white onion, diced
  • 2 cloves garlic, peeled and roughly chopped
  • 4 c. chicken broth (or vegetable broth)
  • 2-3 corn tortillas, sliced into strips and halved
  • Salt to taste
  • 1/2 c. frozen corn
  • 1 c. black beans, rinsed and drained
  • 1 lb. chicken breasts, cooked and shredded
  • 1 avocado, diced
  • Handful of Monterey Jack Cheese, shredded
  • 1 lime, cut into 6 wedges

Quickly toast the pepper by turning it an inch or two above an open flame for a few seconds until its aroma fill the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.)

Break the pepper into pieces and put in a blender jar along with the tomatoes with their juice.

Heat the oil in a medium (3- to 4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.

Raise the heat under the pan to medium-high. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with about a teaspoon of salt (amount depends on the saltiness of the broth).

While soup is simmering, pour three tablespoons of vegetable oil in a skillet. When oil is hot, add tortilla strips and fry until crispy. Transfer to a paper towel to drain and set aside.

Just before serving, add the shredded chicken and corn to the simmering broth. Ladle the soup into the bowls and top with cubed avocado, shredded cheese and tortilla strips.

Categories: Entrees, Mexican, Recipes, Soup | Tags: , , , , , | 6 Comments

Baby, its Cold Outside! Chili with Chipotle & Chocolate

We are on the hunt for an awesome chili recipe – we’re getting closer, but still haven’t found one that’s just right.  I don’t know quite what we’re even looking for at this point, but we will continue trying recipes until we find it (its a tough job, but someone has to do it!).

We’ve made one with steak and chorizo and we also like my mom’s white chicken chili.  This week’s chili has chocolate in it.  Yes, I typed that correctly: chocolate.

While this chili still didn’t have what we were looking for (I really wish I knew what we wanted), it was still delicious and was pretty healthy since it used ground turkey instead of beef – you really can’t tell the difference!  The chocolate lends a really earthy taste to this soup and really feels right at home here.

On a side note, if you’ve got a chili recipe you think we’d enjoy, send it my way!  We love trying new ones!

Enjoy!

  • 2 c. diced onion (about 1 large)
  • 1 c. chopped red bell pepper
  • 1 tsp. minced garlic
  • 1 1/4 lbs. ground turkey breast
  • 3 TBS brown sugar
  • 2 TBS ancho chile powder
  • 1 TBS unsweetened cocoa
  • 1 tsp. ground cumin
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. salt
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 2 chipotle chiles, canned in adobo sauce, minced
  • 2 oz. unsweetened chocolate, chopped
  • 4 oz. goat cheese, crumbled

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt.  Top with goat cheese crumbles.

Adapted from Cooking Light

Categories: American, Entrees, Recipes, Soup | Tags: , , , , , | 1 Comment

Pumpkin Black Bean Soup

As promised, here’s the black bean soup that accompanied my Pumpkin Gruyere Focaccia the other evening.  Branden contributed this part of the meal as my foot had had about enough by the time the bread was on its second of three rises.  This was a pretty simple dish and yielded excellent results – our entire meal had a very “Fall” feel to it.  Ah, tis the season.

Sorry about the photo, we kind of forgot about the garnishes until we had already started eating and the camera battery had died.  I promise it was really pretty!

Enjoy!

  • 1 1/2 cups drained diced canned tomatoes $
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 teaspoon olive oil $
  • Cooking spray
  • 1 1/2 cups finely chopped onion $
  • 1 teaspoon ground cumin
  • 3 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth $
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1 (15-ounce) can pumpkin $
  • 2 tablespoons dry sherry
  • 1 cup (4 ounces) crumbled queso fresco
  • 1/2 cup sliced green onions

Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.

Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in sherry. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions.

Cooking Light

Categories: American, Entrees, Recipes, Soup | Tags: , , , | 3 Comments

Beef, Black Bean, and Chorizo Chili

It was really cold and rainy here the other day so it was perfect chili weather.  I’ve been looking for a new red chili recipe because red beans (kidney beans) don’t sit so well with Branden…yes I know, I could just substitute for different beans or leave them out altogether with, but I like exploring my options.  Honestly, I think from now on, this is going to be my go-to red chili.  This thing is amazing and I am totally hooked on the beef chunks AND chorizo.  Meat lovers rejoice!

This is kind of spicy from the chipotle peppers, so try cutting them in half for a milder chili if desired.

Enjoy!

  • 2 links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced (I used ground this time…it was easier)
  • 1 1/2 pounds beef stew meat
  • 1 1/2 cups chopped onion
  • 4 garlic cloves, minced
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 3 tablespoons tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 teaspoons unsweetened cocoa
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 cup dry red wine
  • 1/4 cup fresh lime juice
  • 2 (14-ounce) cans less-sodium beef stock
  • 1 (28-ounce) can whole tomatoes, undrained and chopped
  • 2 tablespoons masa harina
  • 1 (15-ounce) cans pinto beans, rinsed and drained
  • 2 (15-ounce) can black beans, rinsed and drained

Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.

Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Adapted from Cooking Light

Categories: American, Entrees, Recipes, Soup | Tags: , , , | 4 Comments

No more Zucchini: Coconut-Curry Chicken Soup

Before I get to today’s post, I must apologize for my week long hiatus.  I must confess, I went on vaca to Florida with Branden and completely forgot to queue up the blog before I left.  Whoopsie!  Oh well, after all those zucchini recipes, you were probably ready for a break from me anyways (or at least praying I would move on to some new things).  So now that we’re getting on with life, here’s a new recipe for you!

Enter: Coconut-Curry Chicken Soup.  Yummy.  This is an awesome dish that has some great fresh flavors and a tiny bit of a kick (you can obviously control the heat with more or less curry paste and/or crushed red pepper).  This is super filling as well and totally easy for a weeknight meal.  I really like thick and heaty soups, you know, the kind that are less broth and more goodies, and this soup didn’t disappoint at all.  I will definitely be making this again…especially seeing as I was greated back to Ohio by 65° and rain.  Honest to Pete, it was 90+ when I left 5 days earlier – what on earth happened?!?!  I am NOT ready for this yet.  Bring on the Indian Summer…(please?)!!!

  • 4 c. water
  • 3 c. fresh spinach leaves
  • 1 (5 3/4 oz.) pkg. pad Thai noodles
  • 1 TBS canola oil
  • 1/4 c. thinly sliced shallots
  • 3 tsp. red curry paste
  • 1 1/2 tsp. ground curry powder
  • 1/2 tsp. ground tumeric
  • 1/2 tsp. ground coriander
  • 2 garlic cloves, minced
  • 6 c. chicken stock
  • 1 can coconut milk
  • 2 1/2 c. shredded chicken breast (about 1 lb)
  • 1/2 c. chopped green onions
  • 2 TBS granulated sugar
  • 2 TBS fish sauce
  • 1/2 c. chopped fresh cilantro
  • 1/2 tsp. crushed red pepper
  • Lime wedges (for serving)

Bring 4 cups water to a boil in a large saucepan.  Add spinach; cook 30 seconds.  Remove spinach from pan with slotted spoon and place in a large bowl.  Add noodle to pan; cook 3 minutes.  Drain.  Add noodles to spinach in bowl.

Heat canola oil in pan over medium-high heat.  Add shallots and the next 5 ingredients (through garlic) to pan; saute 1 minute, stirring constantly.  Add chicken broth to pan and bring to a boil.  Add chicken and boil until cooked through, about 10 minutes.  Remove chicken from pan and allow to rest a few minutes before shredding.

Add coconut milk to broth; reduce heat and simmer 5 minutes (nows a good time to starting working on that chicken).  Add chicken, onions, sugar, and fish sauce to pan; cook 2 minutes.  Pour chicken mixture over noodle mixture in bowl.  Stir in cilantro and chiles.  Serve with lime wedges.

Adapted from Cooking Light

 

Categories: Recipes, Soup, Thai | Tags: , , , | 3 Comments

Spicy Coconut Shrimp Soup

This was a really yummy soup that I made the other day when it was kind of rainy and chilly outside.  Yes, chilly.  I’m rather upset about it actually, especially since everyone was talking about how it felt like fall.  But I’m not ready for fall!!  I feel like summer just started since it rained and was kind of cold the entire month of May (which was an improvement from April’s definite cold and rain).   While I love fall, I think that mid-August is the most depressing time of the year because I know up here in Ohio, September will be here before we know it,  bringing with it beautiful weather and then October comes even faster and we often see snow.  Ugh, snow.  I really do hate winter (mostly because I won’t see the sun consistently again until June)…sorry, I just had to get that off my chest!  I feel much better now…

So on to the recipe.  This was a delicious soup that is reminiscent of one of my favorite Thai dishes, Red Coconut Curry with Veggies.  YUM!  All the flavors of my my favorite dish were packed into this soup, but about half of the normal fat that comes with it.  If you’re looking for a little extra something, I would also suggest pouring the soup over some hot sticky rice before serving (I didn’t do this, but my mouth is kind of watering thinking about it right now).  To adjust the heat, use more or less curry paste.

Enjoy!

  • 3 1/2 c. chicken stock
  • 1 cup sliced mushrooms (I used wood mushrooms, but shitake would be good too)
  • 1 finely chopped red bell pepper
  • 1 TBS light brown sugar
  • 1 TBS fish sauce
  • 1 tsp grated, peeled fresh ginger
  • 1 TBS red curry paste
  • 1 cup coconut milk (remember my rule here, full fat is always the best!)
  • 1 lb. large shrimp, peeled and deveined
  • 1/2 c. thinly sliced green onions
  • 2 TBS thinly sliced fresh basil
  • 2 TBS fresh lime juice

Combine the first 7 ingredients (through curry paste) in a large saucepan over medium-high heat; bring to a boil.  Cover, reduce heat and simmer 10 minutes.  Stir in coconut milk, cook 2 minutes or until hot.  Add shrimp to pan; cook 3 minutes or until shrimp are done.  Remove pan from heat, stir in onions, basil, and juice.

Adapted from Cooking Light, March 2008

Categories: Asian, Entrees, Recipes, Soup, Thai | Tags: , , , , , | 2 Comments

Chupe de Pollo con Chipotle (Chicken Chowder with Chipotle)

I’ve been sick with a bad summer cold this week and for some reason soup sounded really good to me.  I didn’t want to spend the time making chicken noodle soup (I’m spoiled and really only like it when its been made completely from scratch), so I turned to this recipe for a Mexican chicken soup with a little kick (secretly hoping it would help clear my nose, too).  This was excellent and really easy…and made a whopping 8 servings (packed full of things that are good for me while I’m under the weather).

Enjoy!

  • 1 (7 oz.) can chipotle chiles in adobo sauce
  • 1 TBS olive oil
  • 2 c. chopped onion
  • 1 c. chopped carrot
  • 1/2 c. chopped celery
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 6 garlic cloves, crushed
  • 6 c. chicken stock
  • 1 1/2 lbs. boneless, skinless chicken breast
  • 2 medium red potatoes (about 12 oz.), cut into 1/2″ pieces
  • 1 (15.5 oz.) can white or golden hominy, rinsed and drained
  • 1/4 c. whipping cream
  • 1 c. chopped seeded plum tomato
  • 1/4 c. chopped fresh cilantro
  • 1/2 tsp. salt
  • 8 lime wedges for serving
  1. Remove 1 chile and 1 TBS adobo sauce from can; reserve remaining chiles and sauce for another use.  Finely chop chile; set chile and sauce aside separately.
  2. Heat oil in a large Dutch oven over medium heat.  Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until union is tender; stirring frequently.  Stir in broth; bring to a boil.  Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender.  Remove chicken with a slotted spoon and cool slightly.  Shred chicken with 2 forks; cover and keep warm.
  3. Remoce pan from heat; let stand 5 minutes.  Use an emulsion blender to puree the broth and vegetable mixture until smooth.  If you don’t have an emulsion blender, work in batches blending the mixture in a blender until smooth.  Return to Dutch oven.  Stir in potatoes and hominy; bring to a simmer over meium heat.  Cook, uncovered, 20 minutes or until potatoes are tender.  Stir in chicken and cream; simmer 5 minutes.  Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt.  Serve with lime wedges.

Adapted from Cooking Light, December 2004

Categories: Entrees, Mexican, Recipes, Soup | Tags: , , , | 3 Comments

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