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Tortilla Soup with Pork and Vegetables |
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Serves: 4 Print this Recipe(Sopa de Tortilla de Cerdo y Verduras) Category: Pork and Beef Soups A confetti of diced vegetables and bits of pork in a flavorful broth make a delightful soup that's as healthful as it is pretty. Crisp tortilla strips, creamy avocado, salty cheese, and tart lime juice garnish the soup to complete the nuance of taste so important in many Mexican soups. 4 (6- to 7-inch) corn tortillas cut into thin strips (1/4-inch wide) __Fried Corn Tortilla Chips and Strips ..........Click the Edit tab and select this entry to follow preparation instructions. Vegetable oil for frying tortillas, plus extra to fry pork 1/2 pound pork stew meat (from the sirloin or shoulder), cut into 1/2-inch pieces 1/2 medium white onion, finely diced 1 clove garlic (medium), finely chopped 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon ground cumin 1/8 teaspoon crushed red pepper 3 cups canned fat-free reduced-sodium chicken broth 1/3 cup canned tomato sauce 1 medium carrot, peeled and finely diced 1 medium zucchini, ends trimmed, and finely diced 1 cup fresh corn kernels (from about 1 ear) or frozen 1/2 cup finely diced celery 1/2 cup finely diced red bell peppers 1 avocado (Hass variety preferred), peeled and cut into squares 2 tablespoons crumbled cotija cheese or queso añejo Lime wedges 1. Fry the tortilla strips until crisp and light brown. Drain on paper towels and reserve. This can be done up to 3 days ahead. Store the strips in a sealed plastic bag. 2. In a large heavy saucepan, heat about 2 tablespoons oil over medium heat. Add the pork and sauté, stirring, until lightly browned, about 3 to 4 minutes. Using a slotted spoon, remove the pork to a bowl. 3. Add the onion, garlic, oregano, cumin, and crushed red pepper to the pan and cook, stirring, scraping up all the brown bits on the pan bottom, until the onion is limp, 3 to 4 minutes. Add the broth, tomato sauce, carrot, zucchini, corn, celery, and red pepper. Bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 10 minutes. 4. Return the pork to the soup, and simmer 5 minutes. Ladle the hot soup into bowls. Top with tortilla strips, avocado, and cheese. Serve with lime wedges to squeeze the juice over the soup. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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