A great recipe for a rich and flavorful soup made with the bones from a roasted chicken to give the broth added depth!
3 cups chicken stock, homemade or store-bought organic chicken broth
4 tablespoons canola oil
1 pound pork tenderloin, cut into 1/2-inch pieces
1/2 teaspoon kosher salt
1 yellow onion, finely chopped
3 garlic cloves, crushed through a garlic press or finely minced
2 tablespoons chili powder
1 teaspoon cumin
1 (28- ounce) can of chopped tomatoes
1 (15-ounce) can white hominy, rinsed and drained
1 teaspoon chopped jalapeno
1 cup diced roasted chicken breast
1 avocado, sliced
2 scallions, chopped
1/4 cup cilantro
1 lime, sliced
Heat a large stockpot until hot. Add the canola oil, pork, and salt, saute until the pork is opaque on all sides, about 5 to 8 minutes. With a slotted spoon, transfer the meat to a bowl and set aside
Add the onion to the pot, and saute until it has softened and started to caramelize, 8 to 10 minutes. Add the garlic, chili powder, and cumin, and cook for 1 minute, stirring to blend all the spices evenly
Add the chicken stock, tomatoes, hominy, jalapeno, and sauteed pork
Bring to a boil over high heat. Cover and reduce the heat to low. Simmer slowly for 90 minutes. Taste and adjust the seasoning by adding more salt if necessary Just before you are ready to serve, preheat the oven to 400 F. Wrap the tortillas in aluminum foil and bake for 6 to 8 minutes.
Add the diced chicken breast to the simmering soup and heat through until hot. Ladle the soup into bowls and garnish with avocado slices, scallions, and cilantro. Serve with a slice of lime and warm tortillas!
RECIPE FOR ROASTED CHICKEN STOCK
ROASTED CHICKEN STOCK
I love the full-bodied flavor of roasted chicken stock and using the bones from the chicken carcass gives the stock a deep rich chicken flavor. You can use it for many dishes including gravies, braising liquid, risotto, quinoa, pasta and even to boil potatoes. The soup will keep up to 3 days in the refrigerator and 6 months in the freezer.
ROASTED CHICKEN STOCK
Yields 2-1/2 quarts
6 to 8 servings
1- 4 to 5-pound store-bought Roasted Chicken
2 yellow onions skins on cut into quarters
6 scallions chopped in half
5 garlic cloves smashed skins on
½ bunch of Italian parsley
4 large carrots, peeled and chopped into chunks
8 pieces of celery ribs with tops chopped in chunks
1-tablespoon kosher salt
3 quarts of water
I like to make the soup the day before so I can chill it in the refrigerator that way the fat will rise to the top making it easier to skim it off! 🙂
Separate the meat and skin from the bones of the chicken. Place the bones and skin in a stockpot add the onions, scallions, garlic, parsley, carrots, celery, salt, peppercorns, cumin, and water and lemon. On high heat bring the stock to a rolling boil, turn the heat down to a low boil for 90 minutes. Strain the soup through a calendar and place it back into the stockpot. Let the soup sit on the counter for 30 minutes and skim off the fat that has risen to the top. Correct seasoning by adding more salt if necessary. I can chill it in the refrigerator that way
Place the extra chicken meat into a container and place it in the refrigerator. You can use the chicken meat for sandwiches, chicken salad, enchiladas, tacos.
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