Soup Du Jour

Irisa Raina 9

By
@Irisa

I love making soup, any kind and time of the year! I’ve been known to make a big ol’ pot of soup, chili, or stew in the middle of the summer if the mood strikes me. And with this left over soup I’ll freeze it and when I’m in a soup frame of mind …vola’ I’ll be ready to go! This is a really thick and hardy dish, if you want it more like a soup add more liquid of your choice.

Other things you can add or serve with this are:
Black beans instead of white.
You can serve this over rice.
You can even serve this over pasta.
And if you’re so inclined you can even add Yukon gold potatoes.


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Rating:

Comments:

Method:

Stove Top

Ingredients

6 – ½ ears of corn on the cob { frozen is perfectly alright for this soup }
1 – 27 ounce can el pato mexican hot tomato sauce, you can find this at most better supermarkets and of course in mexican stores. it can also be purchased on line.
1 – 16 ounce can white beans { frijoles blanco’s } un~drained
2 large onions { roughly chopped }
5 large cloves of garlic { grated }
2 tablespoons turbinado sugar
4 fresh beef chorizo sausages { remove the casings } and give them a rough chop
¾ of a pound piece of a pork loin roast { if you have more use it, or if you have less it’s alright too }
1 tablespoon olive oil
3 tablespoon unsalted butter { divided 1 and 2 }
2 - 14.5 ounce cans fire roasted tomatoes
½ fresh lime { cut into ¼s } use the other ½ to squeeze on the soup
1 serrano chili pepper { leave the seeds and the vein in } for less heat remove them make sure you either wear gloves or wash your hands really well after handling peppers
2 whole serrano’s with just the stem removed { optional }
1 – 12 ounce can vernor’s ginger ale { or you can add 12 ounces of water, broth or beer if you’re so inclined }
fine sea salt and fresh ground pepper { i don’t salt & pepper this while it is cooking, there are so many flavors going on, i put the salt and pepper on the table and let everyone do their own thing }
2 squares mexican chocolate { grated } if you can't find this chocolate you can add dark baking chocolate that is unsweetened, you can also add a dark candy bar type chocolate like a milky way {{{ kidding}}}
1 – 10 ounce bag fresh spinach

TOPPINGS AND SIDES OPTIONAL:

extra sharp cheddar cheese grated, 1/2 of a red onion { minced fine } greek yogurt, queso fresco { mexican finishing cheese }.
sour cream, cheese & pepper tortillas {baked till crisp } ½ of a lime sliced,1 red and green serrano peppers minced { for those who like an extra kick like my husband and i do! this is optional of course.

Directions Step-By-Step

1
The day before you make the soup, put the COTC in a large zip lock baggie. Add the hot tomato sauce. Leave this in the refrigerator overnight.
2
The next day caramelize the onions in a frying pan with the 2 tablespoons butter and sugar, when they are almost done add the garlic. Continue to sauté for a minute longer. Add to the soup pot. I just love the smell of onions and garlic sautéing, makes the kitchen smell like Lidia Bastianich is here cooking with me LOL.
3
In the same frying pan add the oil and 1 tablespoon butter add the beef sausage and pork and cook till they are slightly browned. As the sausage cooks break it up like you would for a meat sauce then add to the soup pot. This you want to do on a medium/high heat, your only browning the meat, as it will continue to cook in the soup. Put the meat in a strainer over a bowl or other heat safe container and strain the grease out DO NOT DISCARD THIS I put it in a container and refrigerator, great for adding flavor to eggs or potatoes. Add the meat to the soup pot.
4
Carefully pull the corn out of the baggie and put it in the soup pot and then add the tomato sauce.
5
Add the canned tomatoes, white beans and the lime, Serrano pepper and simmer this for about 3 hours covered. You’ll want to do this low and slow.
6
When the soup has finished cooking remove the 2 pieces of lime and the 2 Serrano’s and discard them, or let everyone take their chances with finding the peppers… { I’M JUST KIDDING GEESH } then remove the corn to a serving platter add the Mexican chocolate to the pot and stir for about 1 minute, then add the fresh spinach to the soup and stir. Cook till you see all the spinach has wilted.
7
Serve with the toppings and sides.
8
Cut the tortilla’s into strips, lay them out willy~nilly and spray with some Pam and sprinkle with fine sea salt.
Bake 275 till they dry out and are crisp.

About this Recipe

Main Ingredient: Pork
Regional Style: Mexican