Napolito Soup

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

1. In a very large soup pot, melt your lard.
2. Add your onion, garlic and diced jalapeno peppers.
3. Cook until just a little “limp”.
4. Add in your hominy and corn.
5. Cook for about 5 minutes, stirring with the onion mix.
6. Add in your (cooked) pork.
7. Cook for about 5 minutes stirring into the mix.
8. Now add everything else EXCEPT the corn flour and cilantro.
9. Cook soup on a low simmer for 2 to three hours.
10. Taking about a cup of the broth out in a bowl, mix in your corn flour to make a roe (paste).
11. Stir the corn paste into the soup.
12. Let cook for another hour, stirring often so your paste doesn’t turn into corn marbles, if they do, just call them dumplings.
13. Just before serving stir in a handful of cilantro.
14. 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 🌶️