This is a picture Mike Assad took of the blizzard of 2005
The snow drifts were over 3 inches high in some spots. Golf "tee off times" were held back several hours. I've heard that there are some parts of the country with more severe winter weather. I always remind those who bring this up that water freezes at 52 degrees in Arizona.
Tortilla
Soup
This is soup weather. Down here that means Tortilla Soup. Yes you can make it with chicken or turkey. Make sure to try the garnish, it's the difference between ordinary soup and a bowl of heaven!
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 (or a little more, if needed)
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
Garnish:
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.
serves 4-6
*Available at Mexican Grocery stores.
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