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Category: Soups
Prep Time: Cook Time: Total Time:
1 (1-pound) can Italian peeled tomatoes, including juice
3 tbsp olive oil
1 (1- to 1 1/4-pound) pork tenderloin
1 onion, minced
1 tbsp tomato paste
2 tsp chili powder
2 tsp toasted cumin seed, ground
Salt to taste
Freshly ground pepper to taste
6 cups beef or chicken stock or low-sodium canned chicken broth
2 jalapeno peppers, seeded and minced, or to taste
1 (4-ounce) can diced green chilies, mild or hot, drained
Vegetable oil (for frying tortillas)
4 corn tortillas, cut into strips
2 tbsp minced cilantro
Garnish: sliced avocado, thinly sliced onion, and grated Monterey Jack cheese
In a food processor or blender, puree tomatoes and their juice until smooth.
In a large saucepan over medium-high heat, heat 2 tbsp olive oil; add tenderloin, and cook 3 minutes on each side, or until golden brown. Transfer to a plate. Reduce heat to medium; add remaining tbsp oil to saucepan, and cook onion, stirring occasionally until golden. Add garlic, tomato paste, chili powder, cumin, salt, and pepper; cook, stirring, 1 minute. Add stock, pureed tomatoes, jalapeno peppers, and diced green chilies. Return pork to saucepan; gently simmer soup 15 minutes. Transfer pork to a cutting board, cut into strips, and return to saucepan.
In a large, deep skillet over medium-high heat, add enough vegetable oil to measure 1/2-inch deep; heat to just below smoking point. Fry tortilla strips in batches, stirring, until crisp (1 to 2 minutes). Transfer tortilla strips to a plate lined with paper towels. Skim soup, and stir in cilantro. Season with salt and pepper. Divide tortillas among 4 soup bowls; ladle soup over them. Garnish with avocado, onion, and cheese. Serves 4
NOTE: I used chicken, added black beans and used a few sprinkles of hot sauce in place of the jalapenos.
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TORTILLA SOUP WITH PORK
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Category: Soups
Prep Time: Cook Time: Total Time:
1 (1-pound) can Italian peeled tomatoes, including juice
3 tbsp olive oil
1 (1- to 1 1/4-pound) pork tenderloin
1 onion, minced
1 tbsp tomato paste
2 tsp chili powder
2 tsp toasted cumin seed, ground
Salt to taste
Freshly ground pepper to taste
6 cups beef or chicken stock or low-sodium canned chicken broth
2 jalapeno peppers, seeded and minced, or to taste
1 (4-ounce) can diced green chilies, mild or hot, drained
Vegetable oil (for frying tortillas)
4 corn tortillas, cut into strips
2 tbsp minced cilantro
Garnish: sliced avocado, thinly sliced onion, and grated Monterey Jack cheese
In a food processor or blender, puree tomatoes and their juice until smooth.
In a large saucepan over medium-high heat, heat 2 tbsp olive oil; add tenderloin, and cook 3 minutes on each side, or until golden brown. Transfer to a plate. Reduce heat to medium; add remaining tbsp oil to saucepan, and cook onion, stirring occasionally until golden. Add garlic, tomato paste, chili powder, cumin, salt, and pepper; cook, stirring, 1 minute. Add stock, pureed tomatoes, jalapeno peppers, and diced green chilies. Return pork to saucepan; gently simmer soup 15 minutes. Transfer pork to a cutting board, cut into strips, and return to saucepan.
In a large, deep skillet over medium-high heat, add enough vegetable oil to measure 1/2-inch deep; heat to just below smoking point. Fry tortilla strips in batches, stirring, until crisp (1 to 2 minutes). Transfer tortilla strips to a plate lined with paper towels. Skim soup, and stir in cilantro. Season with salt and pepper. Divide tortillas among 4 soup bowls; ladle soup over them. Garnish with avocado, onion, and cheese. Serves 4
NOTE: I used chicken, added black beans and used a few sprinkles of hot sauce in place of the jalapenos.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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