The one thing I absolutely love about Autumn and Winter is that it is SOUP SEASON!
I can have soup every dinner and lunch and not get tired of it. Luckily my husband enjoys it as well.
This is a favorite of mine because of the intense flavors and warmth.
These ingredients are in measurements that may or not be common to you as I home can everything in while it’s in season (except the cactus, I buy it from the Mexican grocery).
Ingredients
- 1 sweet onion diced
- 5 cloves of garlic diced
- 1 quart of chicken broth
- 1 tbsp lard
- 2 jalapeno peppers diced
- 1 pint of camned pork (you can also fry up 1/2 pound of fresh pork roast)
- 1 half pint of tomatoes with jalapeno peppers
- 1 quart of halved or whole tomatillos
- 1 tsp ground cumin
- 2 tbsp of lime juice
- 1 quart of canned napolitos (cactus) drained
- 1 pint of white kidney beans
- Fresh cilantro diced
- 1 pint of hominy
- 1 pint of yellow corn
- 4 tbsp of corn flour
- 2 quarts of water
Directions
- In a very large soup pot, melt your lard.
- Add your onion, garlic and diced jalapeno peppers.
- Cook until just a little “limp”.
- Add in your hominy and corn.
- Cook for about 5 minutes, stirring with the onion mix.
- Add in your (cooked) pork.
- Cook for about 5 minutes stirring into the mix.
- Now add everything else EXCEPT the corn flour and cilantro.
- Cook soup on a low simmer for 2 to three hours.
- Taking about a cup of the broth out in a bowl, mix in your corn flour to make a roe (paste).
- Stir the corn paste into the soup.
- Let cook for another hour, stirring often so your paste doesn’t turn into corn marbles, if they do, just call them dumplings.
- Just before serving stir in a handful of cilantro.
- Serve and sprinkle a bit of fresh cilantro on top in the bowl for extra flavor.
I hope you enjoy this as much as we do.
Until next time,
Mrs. Kay L Rice 🌶️
