Soup season is in full swing and nothing says comfort food quite like spicy, filling soup. This recipe was so easy, yet so satisfying. Minimal prep work and high flavor is an automatic YES in my book. THANK YOU FOOD NETWORK FOR THIS WORK OF ART.
Here are the ingredients:
This recipe comes together as quick as you can boil rice and chop an onion. The base of the soup is pictured above. And you pour the base over cooked white rice and roasted pork. The roasted pork can be time consuming. You can pick up a rotisserie chicken, slice it up and replace the pork, for a quick week night meal. Add any garnishes you like – sour cream is a must for me.
First, I roasted the poblano. To roast a pepper simply,char it over an open flame on the stove and then place it in a glass bowl sealed with plastic wrap for 15 minutes. The skin will come right off by wiping with a paper towel.
While the poblano is resting, I sautéed the onion until translucent. Then added the garlic and the chopped and seeded poblano pepper.
Then I added the coriander and cumin and sautéed until fragrant.
Once the herbs became fragrant, I added the salsa verde and chicken broth (I suggest low sodium).
I simmered the soup until the onions were completely tender and then served it over rice and pork with toppings such as sour cream, avocado, cilantro and paprika.
ROASTED PORK AND POBLANO SOUP Original recipe from The Food Network
1 poblano chile
3 tablespoons vegetable oil
1 yellow onion, chopped
4 cloves garlic, minced
3 tablespoons ground coriander
1 1/2 teaspoons ground cumin
2 cups salsa verde
4 cups low-sodium chicken broth
Kosher salt and cracked black pepper
Cooked white rice, for serving
1/2 cup sour cream 1/2 cup fresh cilantro, chopped 1 avocado, cut into wedges 1 lime, cut into wedges Crushed tortilla chips
Roast the poblano over a flame until charred all over. Place the poblano in a bowl and cover with plastic wrap until it softens. Once cool enough to handle, remove the charred skin from the poblano as well as the stem and seeds. Chop into a dice.
Add oil to a large Dutch oven or saucepot over medium heat. Add the onions and sweat until translucent.
Add the garlic and poblano and cook for 3 to 4 minutes. Add the coriander and cumin and cook until slightly darkened and fragrant, 2 to 3 minutes.
Add the salsa verde and cook until it just comes to a boil, about 2 minutes. Add the stock and bring back to a boil for a few minutes until onions are completely tender.
Prep your garnishes.
When you are ready to serve, add the roasted pork just to heat through. Serve over rice and with any or all garnishes.