Wednesday, July 31, 2013

Anytime Soups and Chilis

I eat soup and chili year round no matter how hot it is outside. I like them because once you get everything in the pot, you are done. I’m all for easy…especially when I have guests.
I love serving soups and chilis out of the beautiful pottery that I am now finding at the local market.
These two are celebrated, full-fledged meals with a chunk of crusty bread and a bottle of great Mexican wine from the Guadalupe Valley.
Buen Apetito!
Smoky Lamb and Chorizo Chili
Adapted from Bon Appetit 

2 ¼ cups unsalted chicken broth
3 ounces dried ancho chilies
1 tsp. cayenne pepper
1 1/2 lbs pork chorizo, casings removed (about 4 or 5)
1 large red onion, chopped
1 ball of garlic, peeled and chopped
1 tablespoon dried oregano
1 tablespoon cumin
1 1/2 lbs ground lamb
1 15 ounce can pinto beans, drained
Salt and black pepper
Grated cheddar cheese
Sliced green onions
Sour cream
Pickled jalapenos, chopped
Fresh cilantro, chopped

Combine first three ingredients in saucepan. Cover and simmer until chilies soften and broth turns dark red, about 10 minutes. Puree mixture in food processor. Strain mixture through mesh strainer, pressing on solids until all liquid is drained.

Cook chorizo in a large pot over medium heat until drippings flow freely. Add the onion, garlic, oregano, and cumin, and sauté until chorizo starts to brown and onions soften, about five minutes.

Crumble lamb into pot, and add salt and pepper. Sauté until lamb is no longer pink. Add chili liquid, and reduce heat. Cover and simmer for one hour.
Add drained pinto beans and simmer until thick, about 15 minutes. Serve with sour cream, green onions, grated cheddar, cilantro, and pickled jalapenos.

Tortilla Chicken Soup
serves 4

1 tsp. canola oil
2 garlic cloves, minced
1 T. chili powder
2 tsp. ground cumin
4 c. chicken broth
2 c. cooked, chicken – both dark and white meat from a rotisserie chicken
1 c. fresh corn
2 fresh tomatoes, sliced thin
1 fresh, whole green chili, sliced thin
Juice of 1 fresh lime
1/2 c. baked tortilla chips, crushed
1/4 c. shredded Cheddar and Colby Jack Mexican mix cheese
1/4 c. chopped fresh cilantro
1 c. diced, peeled avocado

Heat in a large saucepan. Add the oil. Add garlic, chili powder and cumin. Cook one minute. Add the next four ingredients; bring to a boil. Reduce heat and simmer for 5 minutes. Add lime juice and salt to taste. Ladle into four bowls. Top with chips, cheese, cilantro and avocado.