Tag Archives: chili powder

Quick and Easy Posole

1 Jan
Quick and Easy Posole

Quick and Easy Posole

Happy New Year my friends! I thought about freshening up my good ol’ black-eye pea recipe for today, but instead decided to give you a quick and easy posole recipe that can make good use of any leftover meat you may have hanging around from the holidays. This includes pork, chicken, turkey, or beef!

I delivered this meal to a friend as a pre-packaged “make it yourself meal” when she said she wished she had some easy dinners to cook for her family. All the ingredients were packaged up in a box along with pre-printed step-by-step instructions. She said it was a huge hit with her family so I thought I’d better try it out myself. (Yes, I sent her a blind, untested recipe.)

This posole is huge on flavor and does not even skimp in the filling factor. Plus it’s very versatile, too! Thumbs up all the way around!

Posole Ingredients

Posole Ingredients

Quick and Easy Posole

2 tablespoons olive oil
3/4 cup chopped onion
1 tablespoon flour
Posole Seasoning Mix (divided, recipe below)
3 ounces tomato paste
1 cup water
4 cups chicken stock (can also use turkey, pork, or beef)
4-ounce can chopped green chiles
15.5-ounce can hominy (gold or white, drained)
2 cups cooked chicken, shredded (can also use turkey, pork, or beef)
1 fresh lime
Fresh cilantro
Crushed tortilla chips, shredded cheese, Mexican sour cream, for garnish (any or all optional)

Posole Seasoning Mix
Hint: Make a double or triple batch to store for future use!

1 tablespoon chili powder
1 tablespoon New Mexico Red Chile powder (or sub with regular chili powder)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne powder
1/4 teaspoon salt

Finely dice the onion, then add it to a soup pot or Dutch oven along with the oil. Sauté the onion in the oil over medium heat for about 5 minutes, or until tender and transparent. Add the flour and a tablespoon of the seasoning mix and continue to sauté for two minutes more.

Posole Soup Base

Posole Soup Base

Add 1 cup water, tomato paste, and the rest of the seasoning mix to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.

Big Ladle of Posole

Big Ladle of Posole

Finally, add the stock, shredded meat, diced chiles, and hominy. Stir to combine and then heat through for about 10 minutes.

Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro, crumbled tortilla chips and cheese and a wedge of lime to squeeze over top.

Quick and Easy Posole

Quick and Easy Posole

Download and Print this Recipe

Download and Print this Yummy Recipe!

Guest Post: Spicy Skillet Corn with Tomatoes

10 Jun
Spicy Skillet Corn with Tomatoes

Spicy Skillet Corn with Tomatoes

I am so very delighted to share a guest post with you for Cheryl “Cheffie Cooks” Wiser while she’s on a much-needed vacation with her family overseas. I affectionately call her “CCC” for short so she in turn calls me KR. She is an amazing cook and “whips up” some outstanding healthy dinners to feed her five children and husband, all the while managing nine (yes, you read that right) blogs! Her recipes focus on healthy non-fried foods with lots of fresh seafood, meats, vegetables, and fruit. She has a lemon and lime orchard on her property, so one of her blogs focuses on all thing citrusy. I’ve only been a follower of her blog(s) for a few months, but we became fast interwebz friends so I am honored to guest post for her.

I wanted to share something that she would enjoy cooking for her family, which meant it had to be fresh, quick, and easy (and also include citrus!). So I chose my Spicy Skillet Corn with Tomatoes, which I found in my archives when I was looking for a side dish to serve with some Cilantro Lime grilled chicken. The original recipe is from almost three years ago, so I’ve updated it to include a handy-dandy printable PDF! Note that this is not really that spicy, as the spice is very tempered by the lime juice.

So without further adieu:

Spicy Skillet Corn with Tomatoes
Adapted from Southwest Corn Skillet with Chili and Lime from Barefeet in the Kitchen

1 tablespoon butter
4 ears of fresh sweet corn, kernels removed from the cob
Lots of ground black pepper
1/4 teaspoon cumin
1/4 teaspoon Hungarian sweet paprika (or regular paprika)
1/4 teaspoon New Mexico red chile powder (or regular chili powder)
3 strips of bacon, torn into bite-sized pieces
1 cup of cherry tomatoes, quartered
Juice of 1/2 lime

Heat a large skillet over medium heat and melt the butter. Add the rest of the ingredients except the tomatoes and lime juice and stir to heat through, about five minutes. Add the tomatoes and lime juice and toss to combine. Remove from skillet and serve immediately with your meal. Easy and delicious!

Note: You can omit the bacon if you want.

P.S. I hope you are having a FANTASTIC vacation CCC! xoxo

P.S.S. She has almost 1500 recipes posted on Tasty Kitchen! I haven’t quite mastered the search method over there to get you to all of hers, but you can find many of them with this link —> here.

Spicy Skillet Corn with Tomatoes

Spicy Skillet Corn with Tomatoes

Download and Print this Recipe

Download and Print this Yummy Recipe!

Indian Butter Chicken

26 Sep
Indian Butter Chicken

Indian Butter Chicken

An absolutely wonderful friend of mine sent me a large package of garam masala earlier this year. I even had the pleasure of rooming with her this past weekend for a charity fundraising event in Minneapolis.

OK, it was a big party with lots of shenanigans, laughing, and tears of joy. But a fundraising event nonetheless where the proceeds of the event go to the MODs Foundation, a 501 (c) (3) charitable organization dedicated to supporting wildlife conservation, education and art. Oh, so where was I? Yes, the garam masala. This is a food blog, right?

I actually made this back in July when we had a short spurt of unseasonably cold weather, just before it zoomed right up into the triple digits. It didn’t feel right posting about it while everyone was sweating buckets and craving cool salads.

Now that fall has arrived, it’s time to introduce you to one of the many dishes to come using garam masala, a wonderfully complex spice used commonly in North Indian and South Asian food. It’s a perfect dish for a cool fall night.

Indian Butter Chicken
Adapted from Indian Butter Chicken at foodiecrush

1 pound boneless, skinless chicken breast
Sea salt and ground black pepper, to taste
2 tablespoons vegetable oil, divided
4 tablespoons butter, divided
1 cup diced onion
1 tablespoon garam masala
1 teaspoon ground ginger
1 tablespoon chili powder
1 6-ounce can tomato paste
1 8-ounce can tomato sauce
2 bay leaves
2 cups Half and Half or cream
1 cup frozen peas, defrosted
Lime wedges and cilantro, for garnish
Cooked rice, for serving

Cut and Seasoned Chicken

Cut and Seasoned Chicken

Cut the chicken into one-inch chunks and season with salt and ground black pepper, to taste. In a very large skillet or Dutch oven over medium high heat, add 1 tablespoon of oil and 1 tablespoon of butter. Add the diced onion and cook for 5 to 7 minutes until translucent.

Onions in Oil and Butter

Onions in Oil and Butter

Add the garam masala, ginger, and chili powder and cook for several more minutes, stirring often.

Garam Masala and Other Spices Added

Garam Masala and Other Spices Added

Whisk in the tomato paste, tomato sauce, and bay leaves and cook for a few more minutes. Add the half and half or cream, stirring until it comes to a simmer. Reduce heat and simmer on low for about 5 more minutes.

Simmering the Creamy Tomato Sauce

Simmering the Creamy Tomato Sauce

Meanwhile, add the remaining oil and 1 tablespoon of butter to another large skillet and cook the chicken over medium-high heat until the chicken is lightly browned, about 5 to 7 minutes. (Somehow I missed a photo of that step.)

Chicken in Creamy Tomato Sauce

Chicken in Creamy Tomato Sauce

Transfer the chicken to the creamy tomato sauce and simmer for 10 to 15 minutes, until the chicken is cooked through.

Add the peas and remaining butter to the sauce and continue cooking until the butter has melted.

Peas and Butter Added to the Sauce

Peas and Butter Added to the Sauce

Oh my gosh, just look at that beautiful BUTTAH!

Melting Butter

Melting Butter ~ Divine!

Serve over cooked rice and garnish with lime wedges and cilantro leaves.

Indian Butter Chicken

Indian Butter Chicken

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

Incredible Carne Guisada!

28 Dec

This is a reblog from a couple of years ago, but it is definitely one worth sharing again. (Plus it gave me a chance to add the handy-dandy printable PDF of the recipe at the bottom.) I assembled the ingredients early this morning before heading out to watch Sunday morning football and have some grub at a local sports bar. The house is smelling wonderful and I can’t wait to dig into it later this evening. I hope all my readers had a wonderful Christmas and will have a safe and enjoyable New Year!

Incredible Carne Guisada

Incredible Carne Guisada

This dish is SERIOUSLY amazing!!! Using a subjective adjective in my blog title along with an exclamation point already breaks a couple of my self-imposed posting rules. And there I just broke two more with capital letters and a triple exclamation point in the first sentence. But I can’t help it. This Carne Guisada is Just. That. Good. We are talking lick your bowl good. We are talking Get Outta Here that good. I cannot stress enough how much I loved this!

So now that I got all that off my chest, it’s time to start talking about the dish itself. I wanted Mexican food the other day, but wanted something different — something I’d never made before. So I went to my near and dear cookbook The Homesick Texan Cookbook by Lisa Fain, who always draws me into her recipes with her stories and photos that make everything in there look so gosh-darned good. This particular recipe caught my eye, and is the basis for what I ended up with. It’s a stew-like dish, served with soft tortillas, or you can dip into it with tortilla chips like an appetizer. I mixed it up quite a bit from hers but she provided me the foundation from which to build on. That sounded very scholarly. The recipe and food is not, I guarantee! I really wish I had doubled this batch, because there was not near enough leftover for my liking. I wanted more, more, more the next day for my lunch.

Carne Guisada
Adapted from Lisa Fain The Homesick Texan

1 1/2 pounds cut of beef roast or steak, any kind, cut into 1-inch cubes
Mrs. Dash Table Blend, or salt, to taste
Flour to dust over beef, about a tablespoon or so
Ground black pepper, to taste
2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 bell pepper, chopped (I used half a yellow and half a red)
1/2 large jalapeno, seeded and diced small
1/2 serrano pepper, seeded and diced small
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried Mexican oregano
3 Roma tomatoes, chopped
2 small potatoes, any kind, chopped
1 bay leaf
Handful of chopped cilantro
1/2 cup homemade or low sodium chicken broth
1/2 cup dark beer, or sub with more chicken broth
Flour tortillas, warmed before serving
More cilantro, for serving

Hot and Mild Peppers and Onions

Hot and Mild Peppers and Onions

I had a rather large, lonely New York Sirloin steak in the freezer, which I deboned to get a pound of meat, and a meager 1/2 pound of boneless beef ribs in the freezer, so used those too. The recipe called for beef chuck or bottom round, but it’s all beef and you cook the heck out of it so the cut is unimportant. Season the beef cubes with Mrs. Dash (or salt) and pepper, then lightly dust all around with flour. Heat the oil in a cast iron or heavy-bottomed skillet to medium-high heat, then add the beef, in batches. You don’t want to crowd it or it won’t brown properly. Cook until it’s browned on all sides. Transfer each batch to a crock pot and set on high heat. Reduce the skillet heat to medium and add the chopped onions, peppers, garlic and spices. Cook until the garlic becomes fragrant, just a few minutes or so, as you don’t want to burn it. Add a skosh more oil, if needed.

Carne Guisada Ready for Liquids

Carne Guisada Ready for Liquids

Now add the mixture to the beef in the crock pot, then the tomatoes, potatoes (adding some potato was pretty outlandish, but hey, it worked!), bay leaf, and chopped cilantro. Pour in the chicken broth and beer, if using. The darkest beer I had in the house at the time was an amber ale, but you can sub with chicken broth if you don’t have any. (Yes, I did drink the rest of the beer bottle. Waste not, want not!) Cover and cook on high for three or four hours, then reduce to low for a couple of more hours, or until ready to eat. If you started this prep earlier in the day, then you can cook on low for 8 to 10 hours. The longer the better. When it’s time to eat, warm up those tortillas in a hot skillet, add a mess of the Carne Guisada to a bowl, then start digging in, slathering and slopping up all the yummy juices with the tortillas. You won’t be disappointed. And of course go back for seconds and thirds. I did.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Carne Guisada

Carne Guisada

DIY Taco Mix (Large Batch)

30 Mar
Large Batch Taco Mix

Large Batch Taco Mix

I wanted to make some homemade taco mix seasoning, but it seemed most of the recipes I found were either for one or a few meals of tacos. I wanted a REALLY LARGE batch, as I figured if you were going to take the time to buy so many ingredients and then measure them all out, why not take care of it and one fell swoop and be set for the year?

One of our local stores has a huge bulk bin aisle of spices, grains, beans, and nuts. If you are going to attempt this, you would have to buy in bulk because individual pre-packaged containers would cost you an arm and a leg. I bought all the spices for this for about five dollars. I figure this makes enough for 12 or more pounds of burger. We are set a year of tacos!

Taco Mix Seasonings

Taco Mix Seasonings

DIY Taco Mix (Large Batch)

1 cup chili powder
1/4 cup corn starch
1 tablespoon sea salt
1/4 cup ground black pepper
1/4 cup paprika
2 tablespoons onion powder
2 tablespoons garlic granules
1 tablespoon dried oregano
1/4 cup ground cumin
1 teaspoon cayenne pepper
1 tablespoon ground coriander

Mix all ingredients well in a large bowl. Transfer to glass jars and store with a tight-fitting lid.

To use, add 3 tablespoons of mix to 1 pound ground beef and cook until burger is browned. Add 3/4 cup water and simmer for about 20 minutes until liquid is reduced.

Taco Mix Seasonings

Taco Mix Seasonings

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Creamy Chicken Chili and Beans

6 Nov
Creamy Chicken Chili and Beans

Creamy Chicken Chili and Beans

I slammed this dinner together for the crock pot in less than 15 minutes. It was 1:45 pm, my day to cook, but I had a dentist appointment during my lunch break earlier and didn’t get around to thinking about dinner until after my 1 pm meeting. I knew I wanted something Mexican/spicy-ish. I scoured my recipes and found one where I stated about the chicken breasts, “I put them in frozen.” Bingo.

Amazingly I had every single ingredient on hand. The last time I made it I used white beans and this time I used black beans, which I had wanted to use prior, but didn’t have any back then. I also added more cream cheese to make it creamier, as well as some chicken broth and additional tomatoes because I remembered it was slightly too thick last time. I also mixed up the chile powders as my spice cabinet has increased greatly over the past two years. If you only have regular chili powder, then just use a tablespoon of that instead. (Hint: Chile powder is a pure grind of one chile, chili powder is a mixture of chile powders and other spices.)

Each time I make a recipe again, I strive to improve upon it. (Well, unless it was just perfect to begin with — HA!) We did enjoy this chili more this time around (seconds for the daughter!), dinner was on time, and the husband got to watch his Monday Night Football. Mission Accomplished.

Creamy Chicken Chili and Beans

Creamy Chicken Chili and Beans

Creamy Chicken Chili and Beans

1 pound boneless, skinless chicken breast (can be frozen)
3/4 cup homemade or low-sodium chicken broth
1 10-oz. can Ro-Tel tomatoes or 14-oz. can diced tomatoes and green chiles
1/2 cup additional diced tomatoes if using Ro-Tel
1 can black beans, rinsed and drained
1 cup canned hominy, rinsed and drained (freeze the rest for future use)
1 teaspoon Ancho (or Pasilla) chile powder
1 teaspoon New Mexico chile powder
1 teaspoon regular chili powder
1/8 teaspoon ground cumin
2 tablespoons Ranch dressing from a bottle
Mrs. Dash Garlic and Herb, to taste
Ground black pepper, to taste
1/2 brick Neufchatel cheese, or regular cream cheese

Add the chicken and broth to a 3-quart crock pot. Dump in the rest of the ingredients on top except the cream cheese, and mix around until combined, leaving the chicken on the bottom as best you can. Last, add the 1/2 brick of cream cheese to the top. Cover and cook on high about 3 1/2 to 4 hours.

Remove lid and shred the chicken breast with two forks right in the crock pot, then mix around thoroughly to incorporate the cream cheese. Turn down to low/warm until ready to serve. Garnish with cilantro, sour cream, shredded cheese, whatever your heart (and tummy) desires!

Download and Print this Recipe

Download and Print this Yummy Recipe!

Harvest Grains and Pork Stuffed Red Bell Peppers

18 Sep
Harvest Grains and Pork Stuffed Red Bell Peppers

Harvest Grains and Pork Stuffed Red Bell Peppers

Hey, I finally caught a salmon on my line! (And… he got away, boo hiss.) But it was fun and exciting, nonetheless. So you may have noticed I didn’t do a weekend post, because, well, I was gone fishin’! But the night before we left I made these crazy-good stuffed bell peppers, and I think we’ve found our new-favorite vegetable stuffing. I was perusing through Trader Joe’s last week and noticed this package of Harvest Grains. It sounded so delicious, with couscous, quinoa, orzo pasta, and teeny garbanzo beans. Wow! What a bunch of cool grains and stuff all in one package! And the flavors were just wonderful. So much better than plain old white rice.

Trader Joe's Harvest Grains Red Bell Peppers and Tomatoes

Trader Joe’s Harvest Grains, Red Bell Peppers, and Tomatoes

I decided I would make my roasted bell pepper recipe using this instead of rice, and yowza, what a hit with the family! Seconds for everyone. I thought I had some ground turkey in the freezer, and I was going to be really healthy using that instead of ground beef, but alas, it turned out to be a package of ground pork (plain, not breakfast-type.) Well, what the heck, I used that instead. I also used some of my tomatoes from our hanging tomato plant experiment, which are coming in fast and strong. Now if I can only ward off the frost until I get most of them harvested, as it’s cooling down quick in my neck of the woods. I hope you enjoy this, and if you don’t have a Trader Joe’s in your area, you can substitute rice, but I would simmer it longer and use more liquid.

Simmering Bell Pepper Stuffing

Simmering Bell Pepper Stuffing

Harvest Grains and Pork Stuffed Red Bell Peppers

2 large red bell peppers (or 3 or 4 if you want all the stuffing inside)
1 pound ground  fresh pork (or turkey or beef)
1/2 cup onion
1 tablespoon minced garlic
3/4 cup Trader Joe’s Harvest Grains (or rice)
3/4 cup homemade or low-sodium chicken broth (or water)
2 cups diced fresh tomatoes and liquid, or 1 can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon Worcestershire sauce
Dash of cayenne pepper
1 cup grated cheddar cheese

Cut 1/2 inch tops off of the bell peppers, and dice the tops up except for the stems. Clean and rinse the inside of the peppers and place with small amount of water in covered microwavable dish. Microwave for five minutes and let rest until ready to stuff.

Stuffed Bell Pepper Ready for Oven

Stuffed Bell Pepper Ready for Oven

In a very large frying pan, sauté the ground pork (or turkey or beef) along with chopped pepper tops, onion and garlic until your meat is browned. Drain. Add the rest of ingredients except cheese and bring to a simmer. Cover and simmer until the Harvest Grains are done, about 15 minutes. (Longer if using rice.) Stir in half the cheese.

Stuff the peppers with mixture and place in a lightly oil-sprayed casserole dish, and spoon the extra stuffing around the peppers. Bake uncovered at 350 degrees for 25 minutes. Sprinkle the rest of the cheese over top and bake 5 minutes longer. Dinner is served!

Incredible Carne Guisada!

19 Apr
Incredible Carne Guisada

Incredible Carne Guisada

This dish is SERIOUSLY amazing!!! Using a subjective adjective in my blog title along with an exclamation point already breaks a couple of my self-imposed posting rules. And there I just broke two more with capital letters and a triple exclamation point in the first sentence. But I can’t help it. This Carne Guisada is Just. That. Good. We are talking lick your bowl good. We are talking Get Outta Here that good. I cannot stress enough how much I loved this!

So now that I got all that off my chest, it’s time to start talking about the dish itself. I wanted Mexican food the other day, but wanted something different — something I’d never made before. So I went to my near and dear cookbook The Homesick Texan Cookbook by Lisa Fain, who always draws me into her recipes with her stories and photos that make everything in there look so gosh-darned good. This particular recipe caught my eye, and is the basis for what I ended up with. It’s a stew-like dish, served with soft tortillas, or you can dip into it with tortilla chips like an appetizer. I mixed it up quite a bit from hers but she provided me the foundation from which to build on. That sounded very scholarly. The recipe and food is not, I guarantee! I really wish I had doubled this batch, because there was not near enough leftover for my liking. I wanted more, more, more the next day for my lunch.

Carne Guisada
Adapted from Lisa Fain The Homesick Texan

1 1/2 pounds cut of beef roast or steak, any kind, cut into 1-inch cubes
Mrs. Dash Table Blend, or salt, to taste
Flour to dust over beef, about a tablespoon or so
Ground black pepper, to taste
2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 bell pepper, chopped (I used half a yellow and half a red)
1/2 large jalapeno, seeded and diced small
1/2 serrano pepper, seeded and diced small
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried Mexican oregano
3 Roma tomatoes, chopped
2 small potatoes, any kind, chopped
1 bay leaf
Handful of chopped cilantro
1/2 cup homemade or low sodium chicken broth
1/2 cup dark beer, or sub with more chicken broth
Flour tortillas, warmed before serving
More cilantro, for serving

Hot and Mild Peppers and Onions

Hot and Mild Peppers and Onions

I had a rather large, lonely New York Sirloin steak in the freezer, which I deboned to get a pound of meat, and a meager 1/2 pound of boneless beef ribs in the freezer, so used those too. The recipe called for beef chuck or bottom round, but it’s all beef and you cook the heck out of it so the cut is unimportant. Season the beef cubes with Mrs. Dash (or salt) and pepper, then lightly dust all around with flour. Heat the oil in a cast iron or heavy-bottomed skillet to medium-high heat, then add the beef, in batches. You don’t want to crowd it or it won’t brown properly. Cook until it’s browned on all sides. Transfer each batch to a crock pot and set on high heat. Reduce the skillet heat to medium and add the chopped onions, peppers, garlic and spices. Cook until the garlic becomes fragrant, just a few minutes or so, as you don’t want to burn it. Add a skosh more oil, if needed.

Carne Guisada Ready for Liquids

Carne Guisada Ready for Liquids

Now add the mixture to the beef in the crock pot, then the tomatoes, potatoes (adding some potato was pretty outlandish, but hey, it worked!), bay leaf, and chopped cilantro. Pour in the chicken broth and beer, if using. The darkest beer I had in the house at the time was an amber ale, but you can sub with chicken broth if you don’t have any. (Yes, I did drink the rest of the beer bottle. Waste not, want not!) Cover and cook on high for three or four hours, then reduce to low for a couple of more hours, or until ready to eat. If you started this prep earlier in the day, then you can cook on low for 8 to 10 hours. The longer the better. When it’s time to eat, warm up those tortillas in a hot skillet, add a mess of the Carne Guisada to a bowl, then start digging in, slathering and slopping up all the yummy juices with the tortillas. You won’t be disappointed. And of course go back for seconds and thirds. I did.

Carne Guisada

Carne Guisada

Creamy Poblano Tortilla Soup with Chicken and Hominy

23 Jan
Creamy Poblano Tortilla Soup with Chicken and Hominy

Creamy Poblano Tortilla Soup with Chicken and Hominy

Well I preempted a post about my husband’s amazing spicy beans and rice dish for this crazy good soup I made. As you may already know, I’m on a soup kick lately, which I do in spurts. This soup has such amazing textures and flavors that I felt compelled to share it next instead. Somehow I ended up finding a creamy Poblano soup recipe while surfing the net well over a week ago for who knows what, I don’t even remember now. So on my next grocery trip, I bought a Poblano (also known as a Pasilla) pepper for it, then threw in a Serrano pepper into the bag for good measure that day. Then the week dragged on, we ate a variety of meals, then I discovered the peppers hidden under the lettuce in the veggie drawer almost a week later. GASP! I was so worried they were expired. But the foodie spirits were with me and they were still nice and crisp and fresh and ready to use. I had to go back in my browser history to find the dang recipe, as all the keywords I used in my search to find it again didn’t bring it up. Whew, I found it! The recipe came from a defunct restaurant on a website that hasn’t been updated in several years, but I ended up finding several variations of the recipe on other sites. So now I present you my take on this.

What makes this soup so interesting is the method to achieve the creaminess. You grind up corn tortillas in a food processor or blender with some spices and flour, then use that to make a roux. This roux then makes the creamy base for the soup along with chicken broth, with a tad of sour cream thrown in at the end. So you get an incredibly creamy soup but with the corn tortilla taste instead of the blander all-flour taste. One of the recipes called for adding corn “cobettes,” but I added yellow hominy instead. It’s all corn. I made this twice as difficult to make because I cooked the chicken for the soup from scratch, which then made the chicken broth for the soup. As always, feel free to substitute canned or boxed low-sodium chicken broth and some leftover or rotisserie chicken to save yourself the time in the kitchen. But I really enjoy making chicken broth from scratch (even though I have still have about 6 quarts of turkey and chicken broth in the freezer!).

Poblano, Serrano, Onion, Avocado, and Ground Tortilla Mix

Poblano, Serrano, Onion, Avocado, and Ground Tortilla Mix

As a side note, when I was de-seeding and chopping up the Serrano pepper (with latex gloves, yes!), my eyes started watering and I literally started choking. Yowza! That was one hot pepper, I could tell! So I only used 1/4 of the pepper instead of the whole one I was planning on. Good call, me-thinks. You can omit the Serrano altogether, too, if your family doesn’t like too spicy. In the end, my daughter inhaled the soup (but no it wasn’t a seconds or thirds soup for her) and my hubby said he really liked the flavors, but got confused by the textures. He asked if there were dumplings in it. (That was the hominy.) Sigh. But MY rating is  four-star plus!

Creamy Poblano Tortilla Soup with Chicken and Hominy

3 white or yellow corn tortillas (6-inch)
2 tablespoons flour
1/2 teaspoon Ancho (aka Dried Pasilla) chili powder or regular
1 teaspoon ground cumin
Lots of ground pepper to taste
2 tablespoons vegetable oil
1/2 medium onion, chopped
1 Poblano (or Pasilla) pepper, chopped
1/4 to 1 Serrano pepper, finely diced (or omit)
1 teaspoon minced garlic
3 tablespoons butter or substitute
4 cups homemade chicken or turkey broth, or low sodium subbed
1 cup yellow or white canned hominy, rinsed and drained (freeze the rest)
1/4 cup sour cream
1 1/2  to 2 cups cooked chicken, cut bite-sized
Shredded Monterrey Jack cheese
Fresh diced avocado

Start out by slicing up the tortillas into manageable chunks for your food processor or blender. Add those to your device then add in the chili powder, cumin and ground pepper. I only have a blender, so it was a bit trickier. I used the “pulse” mode, and pulsed all that a few times, then had to scrape it down, then kept pulsing and repeating the scraping until it was the texture of a coarse cornmeal, as shown in photo below.

Spicy Ground Tortillas and Flour Mixture

Spicy Ground Tortillas and Flour Mixture

In a deep-dish cast iron skillet (or sturdy dutch oven or soup pot) heat the oil over medium-high heat and add the chopped onion, Poblano, and Serrano peppers. Cook for just a few minutes then turn down to medium heat, add the minced garlic, and stir for a total of about another 8 minutes, until the onion is translucent. Now add the  butter, let it melt, then add that cormeal-ish flour mixture to the pan and stir and mix and smoosh down like crazy for the next 5 minutes or so, to form the “roux.” The main thing is to keep stirring constantly and mixing around so nothing burns in there.

Making Corn Tortilla Roux

Making Corn Tortilla Roux

At this point, verra slowly, and I mean slowly, start drizzling in the chicken broth while you whisk and stir. Just keep adding it slowly until about half of it has been added and totally mixed in smoothly. Once that is done, you can now add the rest of the broth then crank up the heat to bring to a boil. Once it’s boiling, turn down to a simmer then add the hominy and cook for about 10 more minutes, stirring occasionally.  Last, mix in the sour cream, bring up to a simmer again, then cook for another 10 minutes but don’t let it come to a boil again. Well, that’s it! Ladle into bowls and serve with chopped avocado and shredded cheese. Yowza that was good! I can say Yowza twice in my post, right? OK make that three times. I hope you enjoy this!

p.s. This is my first post using my new camera skills! No flash, no ucky yellow tone from overhead lightbulb. I’m enjoying my camera again!

%d bloggers like this: