Pork Tomatillo Soup
Serves 6-8
For the tomatillo soup base:
Amt Ingredient
2 lbs. washed and husked tomatillos, cut in half
6 cloves garlic
1 jalapeño, seeded and cut in half
2 tbsp. canola oil
1 small diced onion
1 tsp. chopped garlic
2 cups chicken stock
to taste salt and pepper
Procedure:
- Roast garlic, jalapeño and tomatillos under a salamander or very hot oven, until nicely browned and soft.
- Heat canola oil in small sauce pan; sauté onions and garlic until onion becomes soft.
- Add roasted tomatillos, garlic, jalapeño, and chicken stock. Simmer for 5 minutes. Cool slightly and puree in blender till smooth.
For the salsa fresca (optional, as garnish):
Amt Ingredient
3 Roma tomatoes, diced and seeded
½ small white onion, diced
2 Serrano chilies, finely diced
½ bunch cilantro—leaves only, chopped
2 cloves garlic, finely diced
1 lemon, cut in half and juiced
1 lime, cut in half and juiced
to taste salt and pepper
For the Pork Tomatillo Soup:
Amt Ingredient
3 tbsp. canola oil
1 small diced onion
2 carrots, diced
2 tsp. ground cumin
1 tsp. ground coriander
5 cups chicken stock
tomatillo soup base (see recipe above)
2 peeled and diced Idaho potatoes
2 cups cooked fresh or frozen corn
2 roasted, peeled and diced Anaheim chiles
2 cups diced and cooked pork shoulder
½ cup cilantro, stemmed and minced
to taste salt and pepper
For garnish (optional):
- Salsa fresca (see recipe above), tortilla strips and drizzle of sour cream
Procedure:
- Heat canola oil in small sauce pot; add onion and carrots and sauté for 5 minutes; add spices and sauté for 1 minute.
- Add chicken stock and tomatillo base. When soup begins to boil, turn down to a simmer and add potatoes, corn and Anaheim chilies.
- Gently simmer, stirring occasionally until potatoes are cooked (about 20-25 minutes). When potatoes are cooked, add diced pork to the soup and heat through, about 3 minutes.
- Add chopped cilantro. Salt and pepper to taste. Ladle in soup bowl and garnish if desired with sour cream, salsa fresca and fried tortilla strips.
Submitted by Diane Allen-Baines, Executive Chef, The Farms Golf Club, Rancho Santa Fe, Calif.
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