All recipes » Soups, stews & chilis » Mexican » Cinco de Mayo
Tex-Mex Meatball Soup by Salad FoodieA hearty and colorful soup which can be cooked in about 30 minutes. Choose your meat type - beef, sausage, poultry, or a blend if preferred. Using crushed tortilla chips in meatball mixture is a nice way to bump up the corn flavor as well as use up the chip crumbles too small to serve. |
1 vote
3870 views
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Chiapas Pot Roasted Pork - Cochito Chiapaneco by John SpottiswoodI adapted this delicious, crispy-edged meat recipe from Rick Bayless's Mexican Kitchen. Nancy and I used to eat at his restaurant, the Frontera Grill, when we lived in Chicago. I served this over black beans and rice along with my spicy Ropa Vieja recipe and it was a huge hit. This would be a great alternative to carnitas for a… |
1 vote
8042 views
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Chicken and Cannellini Bean Soup by Salad FoodieWe've been trying out several soups, chilies and stew variations, and this one grabbed the spotlight. The chicken and beans give this soup the comfort food satisfaction we crave in cooler fall weather. If you reduced the broth this would become white chili, but we opt instead for it as a soup. Note that the beans are undrained on… |
2 votes
4853 views
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Mexican Pozole II (Posole) by Salad FoodieThis is the second installment on my mission to try different methods of making pozole. It has similar ingredients as the first one I posted (see “Useful Links” below), is less spicy and requires a longer cook time. Here are some things I liked about this one: (1) ease of preparation - just dump everything in the pot (2) a generous… |
1 vote
3095 views
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Mexican Pozole I (Posole) by Salad FoodieA hominy stew with pork or chicken, this soup can usually be found where Mexican food is popular. Has a nice “heat” to it, and as with most stews, flavors enhance next day. This recipe is based on one from the Las Palmas website and requires about 1 hour of cooking. A second version of posole is posted (see "Useful Links" below.) |
1 vote
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Tamale King's Borracho Beans!! YUM by Laurette Champagne-koerberI'm pretty sure any type of beans will work for this recipe, but I always use pinto beans! open the bag and dump out the beans on the cookie sheet to get out any pebbles and yukky looking stuff. then soak the beans in water over night in crockpot or bowl. add more water to the beans in the morning if all soaked up so its about two… |
1 vote
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Mexican Chicken Soup by Mellie DuffyThis is a super easy, healthy, & inexpensive soup to make. It can be made spicier by using medium or hot salsa instead of mild salsa; but be sure to get thick & chunky salsa. For the 2 cups of cooked chicken breast, I cut up the breasts (about 2 large size) while they are… |
1 vote
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Slow cooker pork stew - chile verde by Nancy MiyasakiThis is an easy and tasty version of chile verde that I adapted from a slow cooker cookbook. This keeps very well for 3-4 days, and honestly tastes as good if not better reheated. You can also serve it inside tortillas as a taco or burrito for a second meal. Enjoy! |
3 votes
7561 views
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Mexican Corn and Poblano Soup with Roasted Chicken by To Catch A CookWe all love soup during the cold winter months, but sometimes you can only handle so much veggie chili and chicken noodle soup. Take a look at this tasty Mexican Corn and Poblano Soup with Roasted Chicken - still healthy yet satisfying. |
1 vote
1960 views
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Mexican Chicken Corn Chowder by Salad FoodieWe never wait for fall for this favorite of all chowders, but enjoy it year round. A good way to use up leftover roast chicken, and the ingredients go together quickly for a fast weeknight dinner. Can be lightened by subbing fat-free half and half, or a 12 ounce can evaporated milk for the cream. |
2 votes
5839 views
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You’ll love This Heavenly Chicken Tortilla Soup by Skinny Kitchen with Nancy FoxThis Mexican style soup is so rich in intriguing flavors and full of tantalizing aromas that fill your kitchen...The skinny for 1 cup, 180 calories, 4 grams of fat and 4 Weight Watchers POINTS. De-licious!!! |
1 vote
5013 views
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mexican chicken pozole verde by karenrecipeThere are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles. |
1 vote
5476 views
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Mexican Chicken Stew by John SpottiswoodI adapted this from a popular food network recipe and served it at a ski trip up in Tahoe. Everyone loved it. We served it as leftovers alongside the another meal the next night, and almost everyone had a second bowl and said it tasted as good if not better! This is pretty similar to posole, but perhaps a bit less soupy than most.… |
4 votes
4210 views
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A Different Pork Pozole by Bob VincentThis is a different take on Pozole that I concocted over the weeked. It is heavy on pork/chorizo with less Hominy than most recipes. I smoked the pork/chorizo with Mesquite wood for added flavor but browned in oil would be fine if you don't have a smoker. I also added celery, carrots and a couple of red potatoes. I used canned… |
2 votes
2996 views
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Taco Soup by Melissa BellThis is a great cold weather soup that everyone loves. Doesn't have a lot of 'I don't like that' ingredients. Cook up quick and very inexpensive !! |
1 vote
3291 views
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