Showing posts with label Soup. Show all posts
Popular throughout the state of Jalisco, Carne en su jugo is a traditional Mexican soup made with thin-cut slices of steak, bacon, potatoes, and Hungarian wax peppers in a clear, but flavorful broth. It may seem like a very simple soup, but once you add all of the garnishes, this soup is transformed into a bowl of warm comfort. Like a big bear hug in a bowl.

There is no wrong way to make Carne en su Jugo. Some cooks might prefer to cook the soup with the Spicy Serrano Chile Salsa Verde and Frijoles de la Olla (cooked beans) already mixed in, but I prefer to make this soup the traditional way and serve the salsa and beans on the side along with the other garnishes.

Carne en su jugo recipe - lacocinadeleslie.com

Carne en su Jugo will forever me a soup that is near and dear to my heart. It was the first meal I ate when we arrived in Small Town, Mexico oh-so-many years ago. (It'll be 17 years next month.) After a day of traveling to a new country with two small children, I was nervous, anxious, tired and very hungry. Almost as soon as we walked into my in-laws' home, my sister-in-law Susi escorted us to the kitchen where she served us all a big bowl of soup.

It was at that very moment that I realized that it wasn't a dream and that we had actually moved to Mexico. A million thoughts and doubts raced through my mind as Susi topped our bowls with bits of chopped onion, serrano chiles, and cilantro. I had no idea what I was about to eat, but eating seemed like the perfect distraction to keep me from thinking about what we had just done.

As the first sip of this soul-warming soup made it's way down my throat, I felt comforted by the familiar flavors of the beef, bacon, salsa verde, beans, and cilantro. I knew at that moment that everything would be okay and that even though I was miles away from "home", Mexico wasn't all that foreign to me. Mexico had always been a part of my life: its culture, its traditions, and its amazing food.    


Carne en Su Jugo may have been new to me that fateful day almost 17 years ago, but now it's an old friend. And I will always remember and be thankful for the comfort it provided when I needed it most.

Yield: 8 to 10 servings

Carne en Su Jugo - Estilo Jalisco

prep time: 10 MINScook time: 45 MINStotal time: 55 mins
Popular in the state of Jalisco, carne en su jugo is a traditional Mexican soup made with thin-cut steak, bacon, potatoes, and Hungarian wax peppers in a clear, but flavorful broth.

INGREDIENTS:


  • 1 tablespoon vegetable oil
  • 8 oz. bacon, roughly chopped
  • 2 Hungarian wax peppers, thinly sliced
  • 2 lbs. thin-cut round steak, roughly chopped
  • 4 medium potatoes, peeled and diced
  • 8 cups water
  • 1 handful fresh cilantro
Garnishes:

INSTRUCTIONS:


  1. Fry bacon in vegetable oil over high heat in a Dutch oven or a 4 to 6-quart pot until golden and crisp. Add the Hungarian wax peppers and saute for 2 to 3 minutes until the chiles start to soften. Stir in the thin-cut steak; let cook for 5 to 7 minutes until meat is no longer pink. Season with salt. Immediately cover and reduce heat to low; let simmer for 5 minutes until the meat releases it's juices.
  2. Stir in the potatoes, water, and cilantro. Cover, turn heat back up to high and let soup come to a boil; season with more salt, if necessary. Reduce heat to low; let simmer for 20 to 25 minutes until the potatoes are tender.
  3. To serve, ladle carne en su jugo into bowls. Garnish with chopped onion, cilantro, and serrano chiles. Stir in desired amount of salsa verde and cooked beans. Top with a squeeze of fresh lime juice, if desired. Serve with plenty of warm corn tortillas. Enjoy!
http://www.lacocinadeleslie.com/2009/05/quick-and-easy-soup.html
La Cocina de Leslie
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 *This recipe was originally posted in May 2009, but I felt it deserved to be re-posted for this special occasion. 


Carne en su Jugo (Estilo Jalisco) #ThrowbackThursday

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When you're sick, there's nothing quite as comforting than a bowl of Sopa de Fideo with chicken and vegetables in a spicy tomato broth, just like your abuelita or tías used to make.


Sopa de Fideo w/ Chicken & Veggies - lacocinadeleslie.com


Today's recipe for my A to Z Recipe Challenge is brought to you by the letter "F" and this classic Fideo Soup with chicken and vegetables that always takes me back to my childhood. I suffered from bronchitis and earaches a lot when I was a kid, and my grandmother always made me this comforting soup to help nurse me back to health. Now that I'm older I still crave this soup when I'm sick, and I also make it for my kiddies when they aren't feeling well.


Sopa de Fideo con Pollo - lacocinadeleslie.com

Chicken Vegetable Sopa de Fideo 
lacocinadeleslie.com

Ingredients:

  • 4 roma tomatoes
  • 1/2 medium white onion 
  • 1 serrano chiles, stems removed 
  • 1 garlic clove 
  • 2 cups water
  • 2 tablespoons vegetable oil 
  • 8 oz. fideo or vermicelli pasta 
  • 8 cups chicken broth
  • 2 to 3 cups shredded chicken 
  • 3 medium carrots, peeled and diced 
  • 2 medium Yukon Gold potatoes, peeled and diced 
  • 2 medium zucchini or Mexican calabacitas, diced
  • 4 sprigs fresh cilantro (optional) 


Directions:
Puree the tomatoes, onion, serrano chile, garlic, and the water in a blender until smooth; set aside.

Heat 2 tablespoons vegetable oil in a Dutch oven or 3-quart saucepan over medium-high heat. Fry the fideo, stirring constantly, until golden brown. Carefully pour in the tomato puree, stirring gently to combine. Stir in the chicken broth, carrots, potatoes, zucchini, and cilantro. Cover saucepan and let soup come to a boil. Reduce heat to low; season with salt, to taste. Continue to simmer over low heat for about 20 minutes or until the vegetables are for tender. Remove cilantro.

Ladle into bowls and garnish with fresh cilantro leave. Serve with warm tortillas. Enjoy!

















Chicken Vegetable Sopa de Fideo #AtoZrecipechallenge

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Pork Chile Colorado is a traditional Mexican stew seasoned with dried ancho and guajillo chiles, oregano, cumin, onion, garlic, and masa harina.


Chile Colorado de cerdo - lacocinadeleslie.com

Making a list of my favorite soups and stews would not be complete without Pork Chile Colorado. I first shared this recipe back in 2010, and over the years this recipe has gotten lost in the shuffle, and I thought #SoupWeek was the perfect time to give this beloved family recipe a little #ThrowbackThursday love.

Comfort Food Classics: Pork Chile Colorado #ThrowbackThursday

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Traditional Mexican garbanzo soup made with smoked pork chops, onion, tomato, fresh jalapeño, carrots, and spinach.


Sopa de Garbanzos - lacocinadeleslie.com

Sopa de Garbanzo (Mexican Chickpea Soup) is another of my childhood favorite soups. My recipe is a combination of both my grandfather's recipe and my suegra's (mother-in-law). Pappy loved making bean soups, and garbanzos were among his favorites. He always made his Sopa de Garbanzo in the crockpot with a couple of patitas de puerco (pig's feet) because he loved the flavor they added. I wasn't a big fan of pig's feet back then (and I'm still not), but Pappy was right in that they added a ton of flavor to the broth. To serve his soup Pappy would garnish it with chopped onion and tomato, and a little crushed oregano. I loved it and it was always a special treat when he made it.

Sopa de Garbanzo (Mexican Chickpea Soup) #SoupWeek

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Traditional Mexican fideo soup in a roasted poblano and tomatillo broth.


Sopa de Fideo Verde - lacocinadeleslie.com

January is National Soup Month and to celebrate I'll be sharing some of my favorite soup recipes every day this week (Monday through Friday). First up in our #SoupWeek celebration is Sopa de Fideo Verde, because when I think of my favorite childhood soups, Sopa de Fideo (of any kind) is high atop that list. My abuelita (grandmother) used to make this soup using a can of green enchilada sauce, which always resulted in a delicious soup. But making your own salsa verde with roasted poblano peppers and cooked tomatillos takes the flavor of this soup to a whole other level.

Sopa de Fideo Verde (Salsa Verde Mexican Fideo Soup) #SoupWeek

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Caldillo de Papa is a delicious traditional Mexican soup made with potatoes and queso fresco in a light tomato broth.


Caldillo de Papa y Queso Fresco - lacocinadeleslie.com


A popular soup in Mexican kitchens Caldillo de Papa is comfort food in it's simplest form, and it's been one of my favorite soups since childhood. My grandpa used to make this soup on rainy days when he wanted something comforting to warm him up, while my grandmother usually made this soup at the end of the month when money was tight and the cupboards were getting bare. Whether you're looking for something simple and delicious, or something budget-friendly this soup is for you. Made with bite-size pieces of potato and queso fresco in a light tomato broth seasoned with bacon, onion, garlic, serrano chile, and fresh cilantro this classic Mexican soup is sure to become a family favorite.

Comfort Food Classics: Caldillo de Papa (Mexican Potato Soup w/ Queso Fresco)

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Leslie's Best Chili - lacocinadeleslie.com

Grab a spoon and bring your appetite, because this week we're having a Chili Cook-Off #SundaySupper style!

Growing up chili was something we always got from a can. As unappetizing and unappealing as that sounds to me now, back then I considered it a treat. I loved that canned chili. It wasn't until years later after Hubby and I got married that I tried my hand at making my own chili from scratch, in hopes of changing my Hubby's mind about chili. Thankfully it was just the canned stuff that Hubby had a problem with, and once I had my first taste of real homemade chili I never went back to the canned stuff.

Leslie's Best Chili w/ Beans #SundaySupper #ChiliCookOff

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When coming up with a list of all the soups I wanted to make for January's Food of the Month Club, on the top of my list was something thick, hearty and spicy...Chili!  The fact that it's a Chili Borracho (Drunken Chili) made with a bottle of beer in the mix makes it even better.  3-Bean Chili Borracho is a great meatless alternative to beef or pork chili.

I really love the rich and robust sauce for this chili.  With the combination of the dried chilies, cinnamon and unsweetened cocoa powder it reminds me a little of Mole Dulce.  And the beer just kicks it up a notch because it enhances all of the earthy flavors in this chili.

I'll be cooking up a big batch of this for our Super Bowl party to serve over hot dogs and french fries to make chili dogs and chili cheese fries.

I cooked my own beans, but for those of you looking for something quick and easy for a #weekdaysupper, you can use canned beans.  



3-Bean Chili Borracho 
(Recipe slightly adapted from Herbivoracious by Michael Natkin)

Ingredients:

  • 1 cup dried black beans, picked over and rinsed (or 2 cups canned black beans)
  • 1 cup dried pinto beans, picked over and rinsed (or 2 cups canned pinto beans)
  • 1 cup dried red beans, picked over and rinsed (or 2 cups canned red beans) 
  • 2 dried ancho chilies
  • 2 dried guajillo chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 serrano chile, finely chopped (optional) 
  • 3 roma tomatoes, chopped (or 1-14oz. can diced tomatoes)
  • 1 (12 oz.) bottle beer (light or dark) 
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 Lime
  • 1/2 cup chopped cilantro
Garnishes:
  • Mexican crema or sour cream
  • Shredded Manchego or cheddar cheese
  • Chopped onion
  • Chopped cilantro 


Directions:
Bring 8 to 10 cups of water to a boil over high heat in a 4-quart (or larger) stockpot.  Add the dried black, pinto, and red beans.  Cover and let cook over high heat for about 15 minutes.  Reduce heat to medium-low and let simmer for about 2 hours, adding more water if necessary, until the beans are tender; season with salt.



Toast the dried ancho and guajillo chilies in a medium skillet over medium-high heat for about 30 seconds on each side.  Cover the chilies with 2 cups of water and let simmer until the chilies are soft.  Remove the stems and seeds from the chilies.  Puree the chilies and the cooking water in a blender until smooth; set aside.


In a large saucepan or dutch oven, heat 2 tablespoons of vegetable oil over medium high heat.  Add the onion and garlic and saute for about 2 minutes.


Add the serrano chile, chopped tomatoes, beer, cocoa powder, cumin, and cinnamon, along with the pureed chilies and the cooked beans and about 2 cups of the water they were cooked in.  Stir gently to combine; season with salt. (*If using canned beans, you will need 2 cups of each bean.) 


Cover and simmer over medium heat for about 30 to 45 minutes, stirring occasionally.  Using a potato masher, gently mash some of the beans to thicken the chili.  Finally, stir in the cilantro and the juice of 1 lime.  Remove from heat.


Ladle into bowls and garnish with Mexican crema, shredded cheese, chopped onion and cilantro.  Serve with corn bread or tortilla chips.  Enjoy!!!



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3-Bean Chili Borracho #WeekdaySupper

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Homemade Tomato Soup - lacocinadeleslie.com

Cold weather and I do not get along well.  I'm a sunshine loving California girl who's not used to cold weather at all.  So, once the temperatures drop anywhere below 75°F, I am F-R-E-E-Z-I-N-G!  Like all-I-want-to-do-is-hide-under-a-big-pile-of-warm-fuzzy-blankets-all-day-because-it's-too-cold-to-do-anything-else kind of freezing cold.




Thank goodness for heartwarming beverages, like Mexican hot chocolate and coffee, and comforting soups that help take the chill off.   When I was a little kid, there was nothing more comforting on a cold, gloomy winter's day than a bowl of tomato soup and a grilled cheese sandwich.  Of course, when I lived with my grandparents I got the tasty Mexican version, Sopa de Fideo and Quesadillas, that were just as comforting.  But when I lived with my mom, I’d get the ruby red soup from that iconic can of Campbell’s. 

To this day, Tomato Soup continues to be one my favorites, and that's exactly what Heather (girlichef) and I are cooking up for this month’s installment of She Made/Ella Hace. 

This recipe is very simple and uncomplicated, with only a handful of ingredients.  But this Homemade Tomato Soup is full of flavor.  The natural sweetness of the carrots minimizes the acidity of the tomatoes and accentuates their rich flavor.  Just make sure you have plenty of bread and cheese on hand, because you can't have Tomato Soup without a grilled cheese sandwich.  (I like my grilled cheese with bacon & avocado.) 

Homemade Tomato Soup (from scratch) - lacocinadeleslie.com


Homemade Tomato Soup
lacocinadeleslie.com


Ingredients: 
  • 2 tablespoons butter
  • 2 medium carrots, peeled and chopped
  • 1/2 cup chopped onion
  • 1 clove garlic, roughly chopped 
  • 12 roma tomatoes, cut in half
  • 3 cups chicken broth
  • Mexican crema (for garnish) 


Directions:
Melt the butter in a large saucepan over medium-high heat.  Add the chopped carrot and onion; saute for about 2 minutes, stirring occasionally.  Stir in the garlic and saute for another 30 seconds.


Add the tomatoes and chicken broth to the saucepan; season with salt and black pepper.  Once the tomatoes come to a boil, cover the saucepan and reduce the heat to medium low and let simmer for about 30 minutes, or until the tomatoes are fully cooked.  Remove from heat and let cool slightly.  (About 15 minutes.)


Carefully transfer half of the tomato soup mixture to a blender cup.  Puree until smooth.  Pour the puree into another large saucepan.  (Or if you’re like me and you happen to have 2 blender cups, use the same saucepan you cooked the tomatoes in.) (You could also use an immersion blender to puree the vegetables.) 



Heat the tomato soup over medium heat until heated through. (If you like a thinner soup, stir in an additional cup of chicken broth.)  Garnish with Mexican crema.  Serve with a chunk of crusty bread, croutons, crackers, or a grilled cheese sandwich.  Enjoy!!! 

How to make tomato soup from scratch - lacocinadeleslie.com

Now go check out Girlichef's Tomato & Roasted Poblano Pepper Soup!



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Homemade Tomato Soup {She Made/Ella Hace}

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I probably shouldn't complain about how cold it is here in Small Town, Mexico, since technically our daytime high's are somewhere in the 80's, which in some places is still shorts and flip-flops kind of weather.  But that's not the case here.  Our morning and evening temperatures drop drastically to somewhere between the high 40's and low 50's. For us that's practically freezing, so we bundle up with knit hats and gloves, and thick, woolly scarves.  And since Mexico uses the metric system, our degrees are in Celsius, which makes the temps seem even colder.  I'm sure you'll agree that 10 degrees Celsius sounds way colder, with visions of icicles dancing in your head, than 50 degrees Fahrenheit.  

Thank goodness for hearty soups like Sopa de Lentejas (Lentil Soup), made with bacon, spinach, and a few extra veggies for added flavor to help keep us warm.    

Not only are lentils high in protein, my suegra (mother-in-law) used to say that lentils are also a great way to lose weight.  She'd then go on to tell the "story" of how a local doctor often prescribed a cup of lentils a day to anyone who wanted to lose weight.   But the catch is that you aren't allowed to actually eat the lentils.  You're supposed to just drop them on the floor, then bend over to pick them up.  One. at. a. time!  

Now, I don't know if that little trick actually works, but my suegra enjoyed telling that joke every time she cooked with lentils, and I remembered it the other day as I was preparing this Sopa de Lentejas that my family loved!  



Sopa de Lentejas (Lentil & Spinach Soup)
(Recipe adapted from Muy Bueno Cookbook)

Ingredients:
  • 2 cups dried lentils
  • 2 ribs celery
  • 1 clove garlic
  • 10 cups water
  • 6 slices bacon, cut in 1-inch pieces
  • 2 medium carrots, peeled and chopped
  • 3 roma tomatoes, chopped
  • 1/2 medium onion, chopped
  • 1 serrano chile, finely chopped (optional) 
  • 1 cup roughly chopped spinach (espinacas) and/or Swiss chard (acelgas) (I used both.)
Directions:
Sort through the lentils to remove any rocks or debris.  Rinse lentils in a colander with cold water.

Fill a 3 to 4-quart stockpot with 10 cups of water.  Bring to a boil over high heat.  Add the lentils, celery ribs, and garlic; reduce heat to low.  Cover the stockpot and let simmer until the lentils are tender.  (About 20 minutes.)

While the lentils are cooking, cook the bacon in a non-stick skillet over medium-high heat until crisp.  Transfer bacon to a paper towel-lined plate.  Remove most of the bacon drippings from the skillet, leaving just enough to coat the skillet.

Add the carrots and tomatoes to the skillet and saute for about 5 minutes. Add the chopped onion and serrano chile; saute for 2 to 3 minutes or until the onion has turned translucent.

Season the lentils with salt.

Using a potato masher, mash some of the lentils (to help thicken the soup) until desired consistency.  Stir in the cooked bacon, carrots, tomato, and onion.  Cover and let simmer about 15 to 20 minutes.  Once the lentils are fully cooked and the soup flavors have combined, stir in the spinach and/or Swiss chard.  Season with more salt, if necessary. Enjoy! 

Receta en español 



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Sopa de Lentejas (Lentil & Spinach Soup)

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lacocinadeleslie.com

When the weather starts to get a little chilly, I don't think there's anything more soul warming than a steaming bowl of chicken soup.  That's why for this week's Soul Warming #SundaySupper, hosted by The Girl in the Little Red Kitchen, I'm sharing my recipe for Pozolillo Verde.  

For those of you wondering why it's called Pozolillo in Spanish and not Pozole, it's because literally translated, Pozolillo means "little Pozole".  The reason we call it "little Pozole" is because Pozolillo is made with regular corn kernels, which are smaller in size than hominy, which is what is traditionally used to make Pozole.  Another reason is because Pozolillo is made with chicken instead of pork, which makes the cooking time considerably shorter than Pozole.

And that my friends, concludes today's Spanish lesson.  Now back to the soup...

What I love most about Pozolillo Verde is that it's made with what I think is one of the greatest flavor combinations ever invented: chicken, corn, and roasted poblano peppers.  The roasted poblano pepper offers just the right amount of spice to make the broth flavorful, but not overly spicy, making this soup a wonderful addition to your menu when you're looking for something to warm you up when the weather outside is frightful.  Or if you're like me, this soup is also delightfully soothing and soul warming when you're feeling under the weather.

lacocinadeleslie.com

Pozolillo Verde
(Green Chicken & Corn Pozole)

Ingredients:

  • 2 pounds boneless, skinless chicken breasts, cut in large bite-size pieces
  • 2 cups yellow corn kernels (fresh, frozen, or canned)
  • 1 medium onion, cut in half 
  • Fresh cilantro
  • 2 cloves garlic
  • 1 large Poblano pepper
  • 8 tomatillos, husks removed
Garnishes: 
  • Shredded cabbage 
  • Finely chopped onion 
  • Thinly sliced radishes 
  • Limes
  • Tostada shells or corn tortillas


Directions: 
Fill a 3-quart pot with 8 cups of water.  Add the chicken, corn kernels, the medium onion, one clove of garlic, and a couple of sprigs of fresh cilantro; season with salt.  Cover pot and bring soup to a boil over high heat.  Reduce heat to medium-low and let simmer for  about 45 minutes.  Using a slotted spoon, remove the onion, garlic and cilantro.

 While the chicken is cooking, roast the poblano pepper over an open flame for a few minutes on each side, until the skin has charred.  (You can also roast the poblano pepper on top of a griddle or comal, or in the broiler.)  Place the roasted poblano pepper in a plastic bag and let sit for 5 to 10 minutes.  (This allows the poblano pepper to "sweat", which will make removing the charred skin much easier.) 

 In a medium saucepan, boil the tomatillos with two cups of water over medium-high heat until fully cooked.  Let cool slightly.

 Peel the poblano pepper by removing the charred skin.  Remove the seeds and stem.  (*Important note: If you are not accustomed to working with chile peppers, please wear disposable gloves when peeling the poblano pepper. And as a precaution, wash your hands thoroughly with soap and baking soda afterwards.)  

 Puree the roasted poblano pepper with the remaining clove of garlic, the cooked tomatillos and about 1 cup of the water they were cooked in.  Pour the puree into the chicken soup; season with salt.  Cover and let simmer for an additional 15 to 20 minutes, or until the corn kernels are fully cooked, if using fresh.

Ladle Pozolillo Verde into bowls.  Top with shredded cabbage, chopped onion, thinly sliced radishes, and a squeeze of fresh lime juice.  Serve with tostada shells or warm corn tortillas.  Enjoy!!!

lacocinadeleslie.com

*You might also like Pozolillo Rojo and Traditional Mexican Pozole.  

For more Soul Warming dishes, be sure to check out what my #SundaySupper friends have cooked up this week.


Main Entrees: 
Chili/Stews:
Soups:
Desserts/Beverages:
Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat. 
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.


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Pozolillo Verde {Green Chicken & Corn Pozole} #SundaySupper

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