This recipe (and a WHOLE LOT MORE) in DJ’s new book!
Thanks to DJ Foodie for sharing this lovely recipe and picture.
I live at the tip of Baja California Sur, in Mexico. There are hundreds of restaurants. They pretty much all have some variation on the following dishes: Caesar Salad, Tortilla Soup and Fish Tacos. Tortilla Soup is one of my favorite things to eat on this Earth. Unfortunately, in a land of tortillas, alas … I cannot eat them. Thus, this soup has been renamed “Soup without Tortillas”, but … in Spanish. Sopa sin Tortillas! – DJ Foodie
- 8 cups chicken stock ( or broth)
- 2 pork tenderloins (cut into halves and cleaned (or equivalent pork shoulder, cut into 4 large chunks))
- 1 tbsp olive oil
- 2 tbsp cumin seed, ground
- 1 tbsp coriander seed, ground
- 2 large ripe tomatoes (coarsely chopped)
- 3 1/2 ounce chipotle peppers in adobo sauce
- 1 medium onion (diced)
- 4 cloves garlic (peeled)
- 1/4 cup lime juice (freshly squeezed)
- 1 bunch cilantro (washed and chopped)
- salt and pepper (to taste)
- 1 cup sour cream
- 1 cup monterey jack cheese (cubed)
- Place the chicken stock into a medium-large soup pot. Place the pot on the stove, over medium heat.
- Pre-heat a large sauté pan, on the stove.
- Season the pork with a mixture of cumin, coriander, salt and pepper.
- In a large sauté pan, add your olive oil and quickly spread it around the bottom of the pan.
- Add the pork to the sauté pan and sear the outside of the pork. When one side is nice and browned, turn it 90 degrees and sear a new side. When the pork has been nicely browned on all sides, add all the pork to the chicken stock.
- In a blender, puree the tomatoes, chipotles in adobo, onion, garlic, lime juice and cilantro.
- Add the tomato mixture to the chicken stock.
- Watch the soup mixture. When it begins to simmer, turn the heat down to a low simmer.
- Allow to simmer for roughly 2 hours, stirring and turning the pork, occasionally.
- When the pork is soft and tears easily with a fork remove the pork and cut into large bite sized chunks.
- Season the soup base, to taste. Add a little more salt and perhaps a touch more lime juice (I tend to like a lot in mine).
- Divide the soup base and pork into 8 bowls. Garnish with optional garnishes of: cheese, sour cream, avocado, fresh cilantro, crumbled pork rinds, fresh diced onions and/or fresh limes!
This recipe looks delicious and I usually have most of these ingredients on hand. I haven’t really tried the chipotles in adobo sauce, and I am wondering how hot that makes the soup? I like a medium level of spiciness but have a couple of people in my household that require a lower level of chili heat.