Tag Archives: tomatillos

Mexican Poblano Burger Soup

16 Oct
Mexican Poblano Burger Soup

Mexican Poblano Burger Soup

After we got back from our trip to the coast for our anniversary, I harvested the last of my chile peppers and the wee tomatillos and poblanos I managed to eke out with our short summer weather. Half the hot peppers had turned red while we were gone, but that’s OK as I like spicy!

Cooking is quite the challenge one-handed, but I’ve figured out some hacks to where I don’t ask for much assistance any more in food prep. Dicing a fresh onion is the hardest I’ve found, but luckily I have a bag of diced onion in the freezer that I brought home from a work potluck, which can be used in soups and stews.

Tips: A mini food processor can be used for a rough dice of carrots, celery, and onion, and a pair of kitchen shears does quick work on green onions. I do have limited use of my left thumb and forefinger, so I place the green onion between those two fingers and snip away!

This soup was the culmination of wanting to use my peppers and tomatillos in something as well as a large leek that needed to be cooked stat. I roasted the poblanos, tomatillos, and a serrano until charred, then had my daughter peel and mince them for me. I then scrounged the freezer and pantry and came up with a half pound of burger, black beans, and golden hominy. Combined with my homemade beef stock, a filling Mexican-style soup was on the horizon!

I’m still limiting my prep photos until I have two hands again but this is a pretty straight-forward soup recipe. Note: I used all my very small poblano peppers and tomatillos in this, but have adjusted the recipe below for standard grocery-sized produce.

Pepper and Tomatillo Harvest

Pepper and Tomatillo Harvest

Mexican Poblano Burger Soup

1 large leek, halved lengthwise and sliced
3 peeled, rinsed and roasted tomatillos
1 large roasted and peeled poblano, minced
1 roasted and peeled serrano pepper, minced
1/2 pound ground beef
1 teaspoon olive oil
2 cloves garlic, peeled and minced
Ground black pepper, to taste
1/2 teaspoon ground cumin
1 teaspoon Ancho chile powder
4 cups homemade or low sodium beef stock or broth
1 can black beans, drained and rinsed
1 can golden hominy, drained and rinsed
2 soft corn tortillas, diced large
Juice squeezed from a large lime wedge
Tortilla chips, sour cream, and cilantro for garnish (optional)

Roast and prep the peppers and tomatillos. In a soup pot or Dutch oven, brown the ground beef and leeks in 1 teaspoon olive oil until burger is browned and leeks have softened. Add the minced garlic in the last minute of cooking them.

Add the rest of the ingredients except the garnishes and stir to combine. Bring to a simmer and cook 15-20 minutes until the tortillas have dissolved and soup thickens, stirring occasionally.

Ladle into bowls and serve with desired garnishes. This soup was even better the next day!

Mexican Poblano Burger Soup

Mexican Poblano Burger Soup

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

 

Carnitas Soup with Tomatillos and Chipotle in Adobo Sauce

29 Jan
Carnitas Soup with Tomatillos and Chipotle Pepper

Carnitas Soup with Tomatillos and Chipotle Pepper

Smoky, spicy, and tangy. That is how I would describe this soup. I was pondering what to do with our leftover Carnitas when inspiration struck me while walking through the produce section at the grocery store. It appeared a fresh load of tomatillos had arrived at the store, as the bin was overflowing with them. I decided right then and there I was going to make some carnitas soup with tomatillos. I grabbed about 8 of them, which turned out to be 3/4 pounds.

This soup was a tad too much on the spicy side for my husband but he still ate his full bowl. I had added the other half of the jalapeño I hadn’t used in the carnitas, but I also added 1/2 of a canned chipotle pepper in adobo sauce. (Please note that is 1/2 of a pepper, not 1/2 of the can!!) Chipotle peppers in adobe sauce have a beautiful smoky taste, but beware, those peppers are not only smoky flavored, but SPICY! So, so reduce the amount down, if needed.

Tomatillos for Soup

Tomatillos for Soup

Tomatillos are a very tangy fruit, so that is where you get the tangy. But we all enjoyed the flavors and textures of the soup, and my daughter even went back for seconds even though it made her sweat, lol! You can freeze the leftover chipotle chiles for a future use. I love to add a small amount  of them to white beans and garlic as a side dish, oooh yum. Last, the store I went to only had mongo pound-plus cans of hominy, so I just use a cup and a half of them, but if your store has a 14-ounce can or so you could use that instead. Once again, I froze the rest of them for future use.

Tomatillos, Onions, and Jalapeno

Tomatillos, Onions, and Jalapeno

Carnitas Soup with Tomatillos and Chipotle in Adobo Sauce

1 pound leftover Carnitas, recipe here, or cooked pork
1/2 large sweet onion, chopped
3/4 pounds tomatillos, husks remove, rinsed, and coarsely chopped
1/2 jalapeño, diced small
1 or 2 tablespoons olive oil
1/2 of 1 canned chipotle pepper in adobo sauce, diced small (or less)
2 teaspoons minced garlic
4 to 6 cups homemade chicken, turkey, or beef broth (or combination of any)
1 1/2 cups white hominy, drained and rinsed
1 jar of homemade tomatoes, diced, or can of diced tomatoes with liquid
Handful of chopped fresh cilantro, plus more for serving
Lime wedges, for serving

Carnitas Soup Simmering

Carnitas Soup Simmering

Hopefully you have leftover Carnitas at this point. If not, cook up some pork with spices and set aside. Then chop up your onion, tomatillos, and jalapeño.  Heat up a dutch oven or soup pot over medium, then add the olive oil. I’m so bad about amounts on this part, I just eyeball it. But use enough to saute all your veggies. Once the onions start to soften, add the diced chipotle pepper and garlic, stirring until fragrant. Add the broth (I used a combo of turkey and beef broth) and then turn up to high until boiling. Add the hominy, Carnitas or pork, tomatoes, and cilantro. Bring back up to a boil again, then turn down to low to simmer. Simmer for at least one hour to let the flavors meld. Serve with additional cilantro and/or lime, to taste. Yummy!

Carnitas Soup with Tomatillos and Chipotle Pepper

Carnitas Soup with Tomatillos and Chipotle Pepper

Download and Print this Recipe

Download and Print this Yummy Recipe!

Calabacitas (Pork and Zucchini Stew with Tomatillos)

24 Nov

No time for a weekend post so I thought I’d share one of my earlier recipes. This is a great Mexican stew for a cold winter’s meal.

anotherfoodieblogger

My cousin and her son are coming for dinner tonight, and armed with the fact that they like Mexican food I began scouring my recipe books for something to serve other than my stand-by chicken enchiladas. While they are most delicious, I was thinking of something with pork and tomatillos. I adapted this recipe from Lisa Fain’s Homesick Texan Cookbook. It had pork and tomatillos, AND it looked like a good candidate to be cooked in a crock pot instead of over the stove, since I had to prepare it during my lunch break. Calabacitas means zucchini (or little squash) in Spanish, and the traditional stew is cooked with red tomatoes and zucchini. This version uses tomatillos, which are a small green tomato-like fruit. It also has yellow squash along with the zucchini, which coincidentally I had bought last week to take on our trip to the coast but forgot…

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Calabacitas (Pork and Zucchini Stew with Tomatillos)

28 Mar
Calabacitas

Calabacitas

My cousin and her son are coming for dinner tonight, and armed with the fact that they like Mexican food I began scouring my recipe books for something to serve other than my stand-by chicken enchiladas. While they are most delicious, I was thinking of something with pork and tomatillos. I adapted this recipe from Lisa Fain’s Homesick Texan Cookbook. It had pork and tomatillos, AND it looked like a good candidate to be cooked in a crock pot instead of over the stove, since I had to prepare it during my lunch break. Calabacitas means zucchini (or little squash) in Spanish, and the traditional stew is cooked with red tomatoes and zucchini. This version uses tomatillos, which are a small green tomato-like fruit. It also has yellow squash along with the zucchini, which coincidentally I had bought last week to take on our trip to the coast but forgot them. I checked them over and they still looked fresh enough to use so my mind was set. The only thing I didn’t have readily on hand were the tomatillos, but the grocery up the street has a huge Mexican section with bins of tomatillos, and was able to quickly pick them up at lunch. Oh, and I also used some white hominy instead of corn as called for, as I think hominy gives a more complex depth to stew or chili over corn. My initial taste test after it’s been simmering a few hours confirms I made a good choice. I’ll be serving this  in bowls over rice with black beans and warmed corn tortillas on the side.

Calabacitas

1 tablespoon vegetable oil
1 1/2 pounds boneless pork shoulder, trimmed of fat and cut into bite-sized chunks
Black pepper
1/2 medium onion, chopped
2 teaspoons minced garlic
2 Serrano chiles
1/4 cup cilantro, chopped
1/4 pound tomatillos, husks removed, rinsed, and quartered
1/2 tablespoon ground cumin
1/2 teaspoon dried Mexican oregano
1/2 pound zucchini, sliced and halved
1/2 pound yellow squash, sliced and halved
1 15 ounce can hominy (white or gold)
2 cups chicken broth
2 tablespoons lime juice
Corn tortillas for serving
Cooked rice for serving

Browning the Pork

Browning the Pork

Season the pork with black pepper. In a heavy pot or cast iron skillet, heat the oil on medium and brown the pork on all sides until lightly browned, about 15 minutes. I had to do this in batches, as you don’t want to overcrowd the skillet or the pieces won’t brown up properly. Remove the pork and place into a crock pot. Add the onions to the pot and saute for about 10 minutes, stirring often. Add the garlic and cook for about one more minute. Pour this into the crock pot with the pork. Now take about a cup of the chicken broth and deglaze the hot pan, scraping up the crispy bits from the bottom. Pour this into the crock pot along with the rest of the chicken broth and ingredients except the lime juice, tortillas and rice. Mix well, and cook on high for about three hours, then turn to low or warm until ready to serve. Just before serving, stir in the lime juice. Ladle into bowls over rice, and serve with corn tortillas.

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