Wednesday, February 17, 2010
This is total cheater recipe. Though you’d never know it when you took a bite. Comforting with deep rich Mexican flavors, this stew-like soup tastes like it’s been simmering over the stove for hours. In reality, it’s been simmering over the stove for about 10 minutes.
Sometimes even a food blogger like me needs a break from cooking.
Emergency Chile Verde Soup
1 (29 ½ ounce) can Juanita’s Chile Verde Pork & Green Chile Sauce
1 (14.5 ounce) can diced tomatoes with green chilies & spices
1 (15 ounce) can black beans
1 (3/4 ounce) can El Pato Salsa de Jalapeno
Crushed tortilla chips
Flour or corn tortillas
1. Rinse and drain the black beans and place them in a large saucepan. Drain the diced tomatoes and add them to the black beans. Add the chile verde and cook over medium high heat breaking up the pork with a spoon and stirring occasionally until warmed.
2. Ladle into individual bowls and top with condiments of your choice. Serve with tortillas.
Recipe and photograph by Laura Flowers.