Saturday, December 17, 2011

Tortilla Soup

Tortilla Soup

Purfect for this soup weather... easy and delicious!

2 lbs. Pork shoulder, cut into 3/4 inch cubes

2 Tbl. corn oil

1 white onion, chopped fine

2 cloves garlic, minced

12 roma tomatoes

6 cups chicken broth

1 poblano chile, roasted, peeled and chopped

1 jalapeno, seeded and minced

2 cloves garlic, minced

1/2 tsp. ground cumin

1 tsp. mild chile powder

3/4 tsp. black pepper

10 corn tortillas cut into very thin strips


Queso ranchero

chopped cilantro

white onion, finely chopped

key limes, cut into wedges

Chile tepins

In a large soup pot sauté the pork until it starts to brown then add the onion and garlic and continue sautéing until onions are starting to brown.

This next step may sound like a pain, but it just takes a few minutes and is well worth it. While pork is browning (or before), turn the tomatoes upside down and cut an 1 inch x across the bottom of each tomato, just through the skin. Fill a small sauce pan with water and bring it to a boil. While the water is coming to a boil fill a medium mixing bowl with ice and then add water to fill. Drop the tomatoes, one at a time, into the boiling water for 20 seconds. Remove from the boiling water with a slotted spoon and plunge into the ice water bath. Using the edge of a paring knife Remove the core and skin. Cut the tomato in half, from top to bottom, and squeeze out all the seeds and juice. Cut the tomatoes into 1/2 inch chunks. Add the tomatoes, chicken broth, poblano chile, jalapeno, garlic and spices to the pork and onions. Bring to a boil and then reduce heat and simmer for 45 minutes. Fill soup bowls about half full with tortilla strips and then ladle in soup to fill. Place garnish in little bowls on the table; allowing your guests to garnish to their own taste.


  1. Joe

    Met you at C4 just before Christmas. I'm the "old guy" that helped the guy and his kids get the jeep running.

    Came across you blog and really enjoy it and your recipes, will try some. I was interested in your bread. You remember I told you I bake in a wood kitchen range. On my next trip to Cave Creek maybe we could have a coffee over bread talk.

    Really enjoyed the open mike night, awesome group of people. I will not miss another Thursday night when I am in the area.

    I am home in Yakutat, Alaska now and the snow is nuts, it will not quit. My wife and I were shoveling the house roof yesterday and will surely be up there again tomorrow. 20 feet so far, 3 more months of winter left. You are in the right place.

    Thanks again for the visit, take care Geoff Widdows

    1. Great, I have friends in Alaska that send us Copper River Salmon.
      Just let us know when you'l be back and we'll have you over to see the oven.
      The Open Mic is doing great. we are lucky to have C4 in our town it a fantastic venue and very dedicated to the singer song writer trying to work on their act. I love this work... thanks again, see you in the fall if I see you at all!
      Mad coyote Joe