Chile Verde Stoup for #SoupSaturdaySwappers

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This is for #SoupSaturdaySwappers, a lovely group of blogger who make and share a soup once a month.  Every month is a different theme, and this month it's Mexican Soup.  The lovely Karen at Karen's Kitchen Stories is our hostess this month.
Chile Verde Stoup
This group was started by Wendy Klik of A Day in the Life on the Farm, and she is the instigator here.
Soup Saturday Swappers posts on the third Saturday of the month, and if you'd like to join in, go to the FB page and let her know.

I wasn't going to join in this month, but then life changed up a little and here's my soup.   I can't wait to see what everyone else brings to the table.   

Green Chile Stoup

This is a take on my Chile Verde, but one I'm thinking might just go into my rotation.  Cause I really, and I do mean really, like it.  giggle
 
Chile Verde Stoup
Serve with a tortilla or some home made bread.
Chile Verde Stoup

Chile Verde Stoup
 It just so happened that I had made a loaf of sourdough bread the other day, and it was perfect dipped in the broth.
Chile Verde Stoup

 Look, I ate it all gone. 
  


yield: 4 servingsprint recipe

Chile Verde Stoup

prep time: 5 MINScook time: 20 MINStotal time: 25 mins
This is a take on my Chile Verde, I added a few ingredients, and made it into a very thick flavorful soup, full of chunky goodness.

INGREDIENTS:

  • 2 Cups Chile Verde
  • 4 cups Pork or chicken stock
  • 4 small red Potatoes, cut into bitesize chunks
  • 1-2 Roma Tomatoes, cut into chunks
  • 1/2 - 1 cup Carrots, either grated or cut into coins
  • 1/2 cup Sauteed Onions
  • 1/2 cup Escabeche Jalapeno's and carrots (optional, but they do add a nice touch of heat)
  • 1 stalk Cilantro for garnish

INSTRUCTIONS:

  1. Mix the Chile Verde and stock together, add the red potatoes and heat until the potatoes are almost cooked through, about 15 minutes. Then add the 1/2 cup Escabeche Jalapeno's, Carrots and Onions, continue to cook until the potatoes are cooked all the way through. Add the tomatoes the last five minutes of cooking time, you want them just cooked through as well. Serve with a tortilla or some home made bread. And a sprinkle of Cilantro on top.
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