Tag Archives: avocado

Chicken Posole Verde my Second Favorite Soup

As I have stated in an earlier post, my favorite soup is Tortilla Soup. Chicken Posole Verde is now my second favorite after my husband discovered it while working in Mexico. Usually Posole soups are made with pork and pigs feet but I find that chicken is cheaper and easier to work with. This version of Chicken Posole Verde has you make your own broth which honestly is the heart and soul of this soup so it is worthwhile for you to make. You can make the broth in a pressure cooker to dramatically shorten the cooking time without losing any flavor.

Chicken Posole Verde my Second Favorite Soup

Yield: 10-12 servings

Chicken Posole Verde my Second Favorite Soup

Chicken Posole Verde is not a very labor intensive soup but it tastes like you labored over it all day.

Ingredients

    For the Broth
  • 1 - 3 lb whole Chicken
  • 1 medium Yellow Onion, quartered
  • 8 cloves Garlic
  • 1 rib Celery, cut into quarters
  • 2 tsp Black Peppercorns, whole
  • 8 Cloves, whole or 1/4 tsp ground cloves
  • 8 Allspice, whole or 1/4 tsp ground allspice
  • 1/4 cup Cilantro stems, with leaves removed for garnish later
  • 2 Bay leaves
  • 2 tsp kosher salt, plus more to taste
  • For the Soup
  • 1/2 lb fresh tomatillos, husked and diced or a 10 ounce can of tomatillos
  • 1/2 medium Sweet Onion
  • 4 oz can Roasted Diced Chiles
  • 3 cups Kale leaves, stems and center rib removed and chopped
  • 2 - 15 oz cans Hominy, drained and rinsed
  • 1 tsp Cumin, ground
  • 1/4 tsp allspice
  • pinch cayenne
  • 1/2 cup Cilantro, chopped
  • 1-2 Limes, juiced
  • To Serve
  • Cilantro leaves
  • 2 Avocados, diced
  • 4 Radishes, thinly sliced

Instructions

  1. To make the broth, place the chicken, breast side down, in a large pot. Add the onion, garlic, celery, peppercorns, cloves, allspice, cilantro stems, bay leaves and salt. Cover with 12 cups of water and bring to a boil. Once a boil is reached turn the heat down to a simmer and cook uncovered for 45 minutes.
  2. Once the broth has cooked 45 minutes turn off the heat and carefully remove the chicken. Place the chicken in a large bowl so that it can cool and drain of liquid. When cool enough to handle, remove the meat from the skin and bones. Chop the meat into bite size portions and discard the remaining bones and skin. You should have about 4 cups of meat.
  3. While the chicken is cooling, strain the broth, discarding the vegetables. Remove as much fat as possible with a gravy separator or gently with a serving ladle. Return the broth to the pot. Bring the broth to a boil and reduce by a 1/3 to end up with roughly 6 cups.
  4. Once your broth is reduced add your chicken, tomatillos, sweet onion, chiles, Hominy and seasonings. Reserve the kale and the lime juice until your soup has simmered again for 15-20 minutes. If you add your kale too early it will turn into mush and not be enjoyable and your lime juice will lose flavor if not saved until the last minute to add.
  5. When you are almost ready to serve add the kale, lime juice and chopped cilantro. Season to taste.
  6. Garnish with Cilantro, Avocado and Radish.

Notes

In my house we serve this soup with a dollop of sour cream and a sprinkle of queso blanco.

http://www.culinarycafe.com/2014/10/24/chicken-posole-verde-second-favorite-soup/

Better than your Mama’s Tortilla Soup

Since moving to Texas my families tastes have changed quite a bit. Chicken Noodle soup used to be our go to food when anyone was feeling under the weather. I used to make the stock from scratch in the pressure cooker and we always served it with buttery mashed potatoes. This made for an extremely rich and filling soup and did you know that fatty foods raise your body temperature? In southern Texas a food that makes you sweat is not ideal even when you don’t feel well. Instead we switched to Tortilla Soup which I feel is a much healthier option with lots of vegetables and dose of chiles to help you sweat off that fever. I have tried many different tortilla soups and I think this simple recipe beats them all in flavor.

Tortilla Soup

Yield: 8-10 servings

Tortilla Soup

Tortilla soup is an extremely simple soup that is also healthy and hearty.

Ingredients

  • 2 lb Chicken, boneless & skinless cut in bite sized chunks
  • 2 - 32 oz Chicken stock
  • 2 - 14.5 oz can Tomatoes, Diced - I use Red Gold petite diced tomatoes with green chilies
  • 4 oz can Diced green chiles, add another if you like yours spicy
  • 15 oz can Corn
  • 1 Medium Onion, diced
  • 3 cloves Garlic, smashed a bit
  • 2 Carrots, diced
  • 2 Medium Potatoes, peeled and cubed
  • 1 Chayote squash, diced
  • 2 Bay leaves
  • 1 tsp Cumin, ground
  • 1 tbsp Chili Powder
  • 1/4 tsp Allspice, ground
  • pinch Cayenne
  • Salt to Taste, roughly 2 tbsp
  • 2 Limes, juiced
  • To Serve
  • 2 Avocados, diced
  • 1/2 cup Cilantro, chopped
  • Sour Cream
  • Tortilla Chips
  • Colby Jack Cheese Shredded

Instructions

  1. In a large pot add everything but the lime juice and serving items.
  2. Put on Medium heat and cover.
  3. Cook for about an hour. You want the veggies soft but not mushy.
  4. Before serving add lime juice to taste and the chopped cilantro.
  5. Serve over hearty tortilla chips, avocado, sour cream and cheese.

Notes

If you find the chicken flavor is thin at the end, stir in a tablespoon of Chicken Better than Bouillon. I would suggest doing this before the lime and cilantro are added.

http://www.culinarycafe.com/2014/10/24/tortilla-soup/

Aztec Pyramid Avocado Dip

Aztec Pyramid Avocado Dip

Prep Time: 0

Yield: 18

Aztec Pyramid Avocado Dip

Ingredients

  • 3 avocados, pitted and peeled
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1 (8-oz.) package cream cheese, softened
  • 1 (16-oz.) container sour cream
  • 1 packet taco seasoning mix
  • 2 cups Shredded Cheddar Cheese
  • 3 cups chopped tomatoes
  • 5 green onions, sliced
  • 1/2 cup sliced black olives

Instructions

  1. Mash avocados and blend in lemon juice and salt, mixing well. Spread evenly in a bowl or on a serving plate to the edges.

    Beat cream cheese with an electric mixer until smooth and creamy. Stir in sour cream and taco seasoning mix, blending well. Spread over the avocado layer. Sprinkle with cheddar cheese, tomatoes, green onions and black olives. Keep refrigerated until serving time. Serve with tortilla chips.
http://www.culinarycafe.com/2009/08/17/aztec-pyramid-avocado-dip/