Last week I started a new page on the blog: What We’re Eating This Week. What Will and I will be cooking is up on that page. If you checked that out then you got a preview of the menu that I am going to post for you to try out next week. I hope you like Pork and Mexican, because you’ll be eating a lot of it, which makes dinners really easy!
We had another cold snap this week, or “second winter” as a really funny Lord of the Rings themed meme I saw put it. So not only was turning our leftover carnita meat into soup delicious and easy, it was also the perfect meal for the couple cold nights we had. Here’s the recipe for it.
Mexican Carnita Soup
- 1 Tbsp. olive or vegetable oil
- 1 large Onion, peeled and diced
- 1 small Yellow/Summer Squash, peeled and sliced into bite-sized sticks
- 4 cloves garlic, minced
- 1 cup Corn (I used some we had taken off the cob and frozen last summer)
- 6 cups chicken broth
- 3 cups cooked pork carnitas
- 1 Jalapeno, diced
- Pepper and Cumin to taste
- Potato-Masa Dumplings
- Fresh Cilantro, chopped
Potato-Masa Dumplings Ingredients:
- 1 cup mashed potatoes
- 1/2 cup masa harina
- 1 egg
- Chop the onion and squash.
- Heat oil in a skillet (or if you want a one-pot meal heat it in a large stockpot) over medium high heat. Add the onion and yellow squash. Saute until cooked and the onion is translucent.
- Add the corn and garlic and cook for an additional 1-2 minutes.
- Add the chicken broth, carnita meat, and jalapeno and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- While the soup is simmering mix together the ingredients for the dumplings. I used my hands for most of this.
- Once the dough is nice and smooth start pulling off handfuls, rolling it into a toube 1/2-1″ thick and slicing off little round dumplings about 1/8th of inch thick.
- To serve: ladle soup into a bowl, add the dumplings, top with cilantro.
Here’s another Recipe to look forward to: