By Sue Lau | Palatable Pastime
This month for the #SoupSwappers blogging group, the theme is on Mexican soups. For the recipe I am sharing, I chose Sopa Poblana, which is a Puebla-Style soup with pork and peppers. I adapted it from an older cookbook of mine, Authentic Mexican Cookiing, by Betty Blue, which uses basic ingredients and not much seasoning, and only bell peppers instead of poblanos. Puebla style means it is a regional recipe from the Puebla area of central Mexico, and not anything to do with poblanos or anything like that.
For the pork, I used leftovers from my PORK CARNITAS that I posted last week. While that pork I fry up crispy just before serving, in this I just left it as soft roasted pork without the crisping up. I added the poblanos (one of my favorite peppers!) and since those can vary wildly as to how hot and spicy they are, did not put any hot peppers in the soup. As it turns out, my peppers were on the very mild end of things, barely spicier than a bell pepper (which isn’t spicy at all) and I decided to make the spicing be the jalapenos as a garnish. But normally I would add some jalapeno to the soup to heat things up a bit. If you choose to do so, be careful how spicy your peppers are by giving them a taste raw.
I also would use Mexican oregano in this, but as it turns out I was out. So I just used regular oregano, which is fine. But if you have the Mexican type, use it. And I felt a little cumin did do a lot to bring out the flavors. The corn I was going to cut off cob corn, but managed to forget to buy that as well, and at the last minute, had to settle for some frozen corn since the fresh corn at the nearby market looked pretty….not fresh. But especially in summer, feel free to slice the kernels straight off of fresh corn and use the same cooking time.
I’ve listed some optional toppings. I do think the soup will taste best with a little sour cream or crema. Probably better to add it as a garnish rather than stirring it in as you might with something like beef stroganoff. I didn’t use any cheese as a topping, but crumbled cotija cheese would be fantastic as well.
The pork in this, being very tender to start, did not keep it’s cubed shape but shreds, as beef in ropa vieja might. If you use a firmer cooked pork or something like pork chops, that should keep the shape. If you don’t have any carnitas handy, you could cook some pork steaks or country style ribs to get the desired amount of meat since that is the same cut of pork overall, just sliced.
I hope you enjoy and join me tomorrow as I share a recipe inspired by celebrity chef Daniel Bouloud for Omelette Farcie, which means that the omelette is stuffed. With what, you ask? Tune in tomorrow to see. Until then-
- 1 pound pork carnitas or roasted pork (Use my recipe for pork carnitas), cubed
- 1 tablespoon of olive oil or lard
- 12 ounces zucchini
- 1-1/2 cups chopped onion
- 3 poblano peppers, seeded and diced
- 1 tablespoon chopped garlic
- 1 cup frozen corn, defrosted
- 4 cups chicken broth
- 1/4 cup tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- sliced avocado (optional)
- sour cream or Mexican crema (optional)
- cilantro leaves (optional)
- fresh jalapeno slices (optional)
- crumbled cotija cheese (optional)
- Saute the zucchini, onion, peppers and garlic in the oil or lard just till they soften but not brown.
- Add the cubed cooked pork, corn, chicken broth, tomato paste, salt, pepper, cumin and oregano.
- Bring to a boil, then reduce heat, cover and simmer for about 25 minutes.
- Serve garnished with sour cream, avocado slices, cilantro leaves and sliced jalapenos, if desired. I didn’t use cotija cheese on mine, but you can choose to do so.
Fro the kitchen of palatablepastime.com
Mexican Soup, Caldo & Sopa
Hosted by Karen’s Kitchen Stories
Be sure to check out the other Soup Saturday Swappers Bloggers this month!
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