Mexican Posole

I had been wanting to try this soup for a while when my Mexican amiga made a big batch for her work at Christmas time and brought me a bowl. Just as I suspected I loved it. Here is the recipe for this festive Mexican soup from the Mad Coyote Joe "Sonoran Grill" cookbook.

Soup
2 lbs. roasted pork or any cooked poultry
3 (14.5 ounces) cans white hominy, drained
1 teaspoon whole Mexican oregano
3 cloves fresh garlic, minced
1 teaspoon ground cumin
1/3 cup New Mexico mild red chile powder
2 (48- ounce) cans chicken broth

Garnish
1 purple cabbage, finely chopped
1 white onion, finely chopped
1 bunch red radishes, washed and thinly sliced
1 bunch fresh cilantro, washed and diced
1 tablespoon chile tepins (cayenne pepper may be substituted)
2 fresh limes, cut into wedges

Instructions:

In a large slow-cooker place pork or poultry, hominy, oregano, garlic, cumin, chile powder, and chicken broth. Heat on medium for 5-6 hours or longer. Stir occasionally. Serve in large soup bowls with a little of each of the following: purple cabbage, white onion, red radish, and cilantro.

Crush 1 chile tepin or add a pinch of cayenne and a squeeze of fresh lime.

Yield: Serves 8-10.

Southwest Soup

I am a lover of soups. One of my favorite things about living in Ireland is that it is almost always perfect weather for soup. It is hard but if I had to pick a favorite soup recipe I think this would be it. It’s an easy crockpot recipe for a soup that is typical in the southwestern part of the United States. I hope you enjoy it as much as I do!

1 ½ pounds chicken breasts, cooked and shredded
1 can (15 oz.) whole tomatoes
1 can (10 oz.) enchilada sauce (Old El Paso brand is great!)
1 medium onion, chopped
1 can (4 oz.) chopped green chilies
1 clove garlic, minced
2 cups water
1 can (14 oz.) chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 package (10 oz.) frozen corn
6 corn tortillas
2 tablespoons vegetable oil
2 large avocados, diced
1 tablespoon chopped cilantro
sour cream
freshly grated Parmesan cheese

Instructions:

Combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic in crockpot. Add water, broth, cumin, chili powder, salt, pepper and bay leaf. Stir in corn. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Serve soup in bowls and garnish liberally with diced avocado, a dollop of sour cream, tortilla strips, cilantro and Parmesan cheese.

Yield: Serves 4-6

Variation: From time to time I throw black beans and zucchini in it also.

German Cheese and Leek Soup

I found this recipe in a German cookbook I bought while in Berlin this past fall and have been meaning to make it. Not only was it really simple and fast, it was also very flavorful and filling. I served with freshly made soda bread.

2 1/4 pounds leeks
2 tablespoons cooking oil
9 oz. ground beef
9 oz. ground pork
4 1/2 cups meat stock
10 oz. sliced mushrooms
7 oz. cream cheese, herb and garlic flavored
salt and freshly ground black pepper

Instructions:
Remove the outer leaves of the leeks, cut off the root ends and the dark green leaves. Slice the leeks into rings. Place the rings into a bowl of fresh water and let the leeks soak for about 10 minutes; the dirt will sink to the bottom. Fish the floating leeks out with a slotted spoon and set aside to dry until ready to use.

Heat the oil in a large pan, add the ground beef and pork and fry it in the hot oil. Season with salt and pepper. Once the meat is done add the leeks and brown them lightly for a few minutes. Add the meat stock, bring the mixture to a boil, cover, turn heat down and simmer for about 15 minutes.

Add mushrooms to the soup (if using canned mushrooms, drain). Remove the soup from heat, add the cheese and allow to melt.

Yield: Serves 4.

Thai Coconut Chicken Soup

Here is another great Thai recipe from my Thai friend Susie which she made for me when I saw her over the summer. If you have trouble finding any of the ingredients just pop into your nearest oriental market. This yummy soup is worth effort of searching out the ingredients.

3/4 pound boneless, skinless chicken meat
2 (14 ounce) cans coconut milk
2 cups water
4-5 pieces of dried galanga root
4 tablespoons fish sauce
1/4 cup fresh lime juice
1/2 teaspoon cayenne pepper or crushed chili pepper
2 tablespoons chopped fresh cilantro
2 tablespoon of chicken soup base
2 cans of straw mushrooms
a pinch of sugar
rice

Instructions:

In a large pot bring coconut milk, chicken soup base, galanga root, and water to a boil. Cut chicken into thin strips. Add chicken to the pot. Reduce heat. Add fish sauce, lime juice, cayenne pepper or crushed chili pepper, straw mushrooms, and sugar. Simmer until the chicken is done, 10 to 15 minutes. Sprinkle with fresh cilantro and serve steaming hot with rice.

Yield: Serves 8

Minnesota Wild Rice Soup

I was born in the great state of Minnesota so you know I need to represent with a Minnesota favorite- wild rice soup. This soup is easy to make, rich and hearty, and is even better as a leftover.

1 cup wild rice

4 cups water

1 teaspoon salt

Rinse the wild rice in cold water. Place in a sauce pan over high heat with the water and salt. Bring to a boil. Once boiling turn heat down, cover tightly, and simmer for about 50 minutes, until rice is tender.

6 tablespoons butter

1/2 onion, chopped
1 stick celery, chopped
1 cup diced ham
1/2 cup flour
4 cups chicken broth
1 cup shredded carrots
6 tablespoons slivered almonds
1 tablespoon salt
2 cups half and half

Melt butter in a saucepan. Cook the onion and celery until tender. Add the diced ham and cook for 5 minutes. Blend in flour and cook for a couple minutes. Stir in the chicken broth a little at a time. Cook over medium heat, stirring constantly. When it comes to a boil, boil and stir for a couple minutes. Mix in the wild rice, carrots, almonds and salt. Simmer for 10 minutes. Pour in the half-and-half. Heat through for an additional 10 minutes. Do not allow to boil.

Yield: About 6 servings.