Pozole Rojo

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I have been on a comfort kick lately. Maybe it’s because I am about to say goodbye to my first graders this coming week- I am having all sorts of feels about it. Although no one could have imagined our year in class would be cut short, I have still been in contact with them and doing my best to give them a sense of normalcy in such a scary time for a 6 year old.

Nothing says comfort more than a warm hug from a bowl of soup. When I am feeling blue, a nice big bowl of Pozole does just the trick. It has a subtle kick of heat from the chili de arbol, but it is so worth it! The slight spice is what keeps your spoon going back for more. Traditionally Pozole Rojo is made with pork butt but I like to use thick cut pork chops combined with bone in pork steaks. Not only does this cut the cooking time, but it still creates a deep flavor from the bones in the steaks. It’s a win/win!

Although Pozole on its own is scrumptious, this soup is all about the toppings. The toppings are what turn this great bowl of soup into an irresistible bite. I love playing with the toppings, but traditionally there is shredded cabbage, cilantro, sliced radishes, diced onion and jalapeno, and lots of lime. I probably put more lime than necessary, but I love how the acidity perfectly cuts the richness.

Feel free to get creative with your toppings too! Some great ideas are: avocados, pickled jalapenos, sour cream, queso fresco, pepitas (pumpkin seeds), crispy tortilla strips, and the list goes on an on!

Happy eating!

Ingredients

For the Pork:

1 1/2 lbs thick cut pork chops, cut into small cubes

1 lb bone in pork but steak with bone

1/2 tbs cumin

1/2 tbs Mexican oregano

1/2 tbs salt

1 tbs olive oil

For the broth:

6 c low sodium chicken stock

1 onion peeled and halved (leave root intact to help take it out later)

1/2 tbs cumin

1/2 tbs Mexican oregano

8 peeled and smashed garlic cloves

2 bay leaves 1 tsp

salt, more to taste

1 30oz can hominy

For the Red Sauce:

4 cups water

3 dried Guajillo chilis, de-seeded

5 dried Ancho chilis, de-seeded

2 dried Chili de Arbol, de-seeded

4 garlic cloves

1/2 onion

1/2 tbs cumin

1/2 tbs Mexican oregano

1 tsp salt

For the Garnish:

shredded cabbage

sliced radish

diced onion

diced jalapeno

cilantro

limes

Instructions

Prepare the red sauce:

In a pot, boil 4 cups of water. Once boiling, turn off the heat. While you wait for your water to boil start your red sauce.

In a heavy bottom skillet (I use cast iron) toast the dried chilis on each side. This “wakes” them up and helps bring out their earthy flavor. Be sure not to burn them! Once they are pliable add them to the pot of hot water and help submerge them by placing a plate on top of them. Let them steep for 30 minutes.

Add the chilis, 2 1/2 cups of their soaking liquid, garlic, onion, cumin, Mexican oregano, and salt to a blender and blend until smooth. Run the mixture through a fine mesh strainer to remove any excess pulp. Set aside your strained red sauce.

Prepare the Pork Broth:

In a large bowl, toss pork with salt, cumin, and Mexican oregano. Set your pressure cooker to the saute mode, add the oil, and brown the pork in batches. Once all the meat have browned, return the pork back to the pressure cooker and add all of the broth ingredients except for the hominy. This will be added at the end to ensure it does not disintegrate.

Pressure cook the soup for 30 minutes using your manual key. When finished, let the pressure cooker release naturally (this means do not turn the knob at the top to manually release the pressure-just let it do its thing for about 15 minutes and drink a glass of wine 🙂 ). Once it has naturally released its pressure, remove the top and take out the halved onion. Remove the pork steaks, shred, and remove the bones. After, set the pressure cooker to the saute mode.

Add the red sauce and hominy and saute for another 15-20 minutes.

Adjust the salt level to your taste.

Ladle yourself a bowl and top with garnishes.

Sopa de Conchas con carne (Conchitas)

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What a beautiful day it was outside today! I mean, perfect weather after yesterday’s gloomy downer. Don’t get me wrong, I am all in on a gloomy day–if there is rain. One of my favorite things to do is sit on my back porch with a good book on a rainy day. But NOT today! The sun is shining, the birds are singing, there is a breeze to cool us down….it was amazing.

Today’s recipe comes from a childhood favorite of mine, Conchitas. Mmmm, I love a great soup that hits every part of my soul! I remember having it when I was younger and loved it. I have tried to find it at restaurants here in San Antonio, but haven’t had much luck. No worries, I decided to make my own and it certainly brought me right back to our old kitchen table, surrounded by family. The only thing I was missing was a good homemade tortilla to dunk in this brothy goodness.

I hope this recipe finds its way to your table and is enjoyed by your loved ones they way I always loved it.

Happy eating!

Ingredients

2 tomatoes, cut in half

1 green bell pepper, de-seeded

1/2 onion

3 garlic cloves

1 cup of water

1 lb ground beef

1 tbs oil

8 oz small shell pasta

4 cups chicken stock 1

8 oz can of tomato sauce

1 tbs cumin

1 tsp salt, more to taste

1/2 cup cilantro, with stems

Instructions

In a blender, combine the tomatoes, bell pepper, onion, garlic, and water. Puree until smooth and set aside.

In a pot, brown you beef until fully cooked. After, drain your meat and set aside. Leave about a tablespoon of rendered fat in your pot.

Add the oil to the pot along with your shells to toast. Be careful to watch and consistently stir to ensure they do not burn.

Pour in your chicken stock, puree, tomato sauce, cumin, salt and cilantro and bring to a boil. Reduce to a simmer and add the beef back to the pot. Cook for 15-20 minutes, checking periodically if the shells are al dente.

Top with fresh cilantro.

Roasted Tomato Basil Soup with Grilled Cheese Croutons

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Whew! What a weekend! I was lucky enough to spend my Saturday in Fredericksburg, Texas with my Mother and Sister in law. What a nice day of shopping, sipping, and enjoying some awesome company!

I woke up Sunday relaxed and ready to take on some cooking in the kitchen. I started my day off with this delicious roasted tomato basil soup.

To add a touch of smokiness and extra sweetness, I added a red bell pepper to the mix and it made for a tasty experience. I like to let my tomatoes roast until they start to flatten out and release their juices. This will help bring home the tomato flavor and add the much needed sweetness since we are not adding sugar of any kind.

The crunch of the croutons adds the needed texture while getting the pop of salt from the cheese.

I specifically asked Troy if he would not take this to work for fear that I wouldn’t see it again this week! This is a must try recipe!

Enjoy and Happy Eating!

Ingredients

10 Roma tomatoes, halved lengthwise

1 red bell pepper, de-seeded

Olive Oil

Salt and pepper

1 head of garlic

1 onion, diced

2 tbs tomato paste

1/2 cup basil

1/2 cup shredded parmesan cheese

6 cups chicken or vegetable stock

For the Croutons

3 slices of bread, cut into crouton sized squares

Olive oil

Salt and pepper

1 cup shredded sharp cheddar cheese

1 tbs Italian seasoning

Instructions

Preheat oven to 400. Place tomatoes and red bell pepper on a parchment lined baking sheet. Drizzle olive oil, salt, and pepper onto them.

Cut the top off of the garlic, exposing the tops of the cloves. On a small sheet of foil, place cut garlic and drizzle with olive oil, salt, and pepper. Close the foil around the garlic completely. This will roast in the oven along with the tomatoes and red bell pepper.

Place baking sheet on bottom rack of the oven and roast for 40 minutes. Remove the bell pepper and garlic bundle. Continue roasting the tomatoes for 20 more minutes.

While the tomatoes are roasting, saute onion in a skillet with olive oil until soft. When the onions become soft, add the tomato paste and saute for 3-4 more minutes.

Once the tomatoes are out of the oven, combine 4 roasted garlic cloves, tomatoes, red bell peppers, and the onion and tomato paste mixture into a high speed blender. Pour into a pot, add the parmesan, and simmer with the lid on for 10 minutes.

Blend until you reach your desired consistency. Add the basil and pulse 5 more times.

Salt and pepper to taste.

For the Croutons:

Toss the cut bread with a drizzle of olive oil, salt, and pepper. Place on a parchment lined baking sheet and place on the top rack under broiler. Keep a close eye on them! They can burn quickly. Remove once they are crispy and toss with cheese, salt, pepper, and Italian seasoning. Place back under broiler and broil for 1-2 minutes longer.

To plate: Spoon soup into bowl and top with cheese croutons, basil, and a sprinkle of Italian seasoning.

French Onion Soup

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What a week back at work it has been! I missed my Firsties like crazy. I feel like in just the 2 weeks of winter break they have grown 10 inches! Their excitement to be back matched mine and we had an amazing week together.

I have faced my reality with being back at work too…. blogging is going to be something that I need to make time for. It feels so natural to devote my extra time to my Firsties- the same could possibly be said for many of us teachers- but I want to continue cooking up dishes that my husband and I love and sharing them with you!

This weekend I wanted to take advantage of the weather and make a comforting soup. Troy and I eat clean on a daily basis, but we definitely never skimp on our cheese. This is one area where we both agree that indulging is worth it every now and then. French onion soup is such a deep, rich, and flavorful soup- slightly sweet from the caramelized onions and nutty from the Gruyere and Asiago cheese. It is a weekend must have that Troy thoroughly enjoyed. Happy eating!

French Onion Soup

Ingredients

1 tbs ghee

1 tbs avocado oil

5 sweet onions, thinly sliced

2 cloves garlic, minced

1 tsp salt

1/2 cup water

2 tbs tapioca starch

6 and 1/2 cups low sodium beef broth

6 sprigs fresh thyme, leaves only

1/2 cup sherry, plus 2 tbs

Salt and pepper to taste

8 slices Gruyere cheese

2 cups shredded Asiago cheese

1 bag of garlic croutons (or bruscetta)

In a heavy bottom pot, saute onions in ghee and avocado oil on medium heat. Add 1 tsp of salt to help the onions soften.

After the onions have become translucent, add in minced garlic, 1/2 cup of water, and thyme and saute for 30 minutes. If you would like to caramelize them more, continue sauteing to your liking.

Add 1/2 cup of sherry and saute for 10 minutes more.

Add in 6 cups of beef broth and simmer for 30 minutes.

In a small bowl, add 1/2 cup of beef broth and tapioca starch. Mix well to combine and stir into soup. Add in 2 tbs of sherry and simmer for 10 minutes. Salt and pepper to taste.

Transfer soup to oven safe bowls on a baking sheet. Add 2 slices of Gruyere cheese over each bowl followed by croutons and shredded Asiago cheese.

Place under broiler until golden and bubbly.

Toscana Soup

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Today felt like a very lazy day in our household! I think mine and Troys internal clocks are still trying to figure themselves out from our late night/early morning New Years Eve celebration.

With it being a bit chilly outside, I wanted to warm us up with one of our favorite dishes, Toscana Soup! This Italian soup feels like a warm hug on a cold day….MmmMmmMmm

I substituted Swiss chard for kale because of the earthiness it gives the soup. But if you have kale on hand, or like the taste better, use it. Live your best life! 🙂

I also like to add nutritional yeast at the end to help round out the soup and add a hint of cheesy flavor. If you are lactose intolerant or don’t eat dairy, give nutritional yeast a try. It amazes me every time I use it for its cheesy goodness! If you are able to eat dairy then 1/2 cup grated Parmesan will work too :). Just add the Parmesan at the same time the nutritional yeast was added.

Happy Eating!

Toscana Soup

Ingredients

1 lb hot Italian sausage

1 tbs Braggs Organic Sprinkle Mix

1 tsp salt

1 yellow onion, diced

pinch 1/2 tsp red pepper flakes

4 garlic cloves, minced

6 cups low sodium chicken stock

2 russet potatoes, cubed

5 slices of bacon, sliced into 1 inch pieces

1 bunch Swiss chard, stems removed, chopped

1 cup Nutpods Original creamer (or heavy whipping cream if you eat dairy)

1 tbs Braggs Nutritional Yeast

salt and pepper to taste

Instructions

In a heavy bottom pot on medium high heat, saute the sausage with 1 tsp salt for 3-5 minutes. Add in onions, garlic, and red pepper flakes and saute until onions are translucent.

Add Braggs Organic Sprinkle Mix, chicken stock, and potatoes and bring to a boil. Cover and reduce to medium heat. Cook for 15-20 minutes or until the potatoes are easily pierced with a knife.

While soup is cooking, add sliced bacon into a saute pan and cook until crispy. Add bacon, bacon fat (yes, you read that right), Swiss chard, creamer, and nutritional yeast and mix to combine. Let simmer for 3 minutes more to soften the Swiss chard. Taste for seasoning.

Salt and pepper to taste.