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Wednesday, April 6, 2011

Mexican Posole Twist!

Baked tortilla strips
My twist on the classic Mexican posole
In honor of my first visit outside in a tank and shorts (Minneapolis folk understand 60 degree temps ARE something to write home about!)... I decided to make a brightly colored festive Mexican soup to ring in the much needed spring weather. Now getting to the soup... I have made a few different versions of this Mexican classic (similar to our chicken noodle in Mexico) traditionally filled with hominy which is a larger white corn and pulled pork shoulder. This time, I decided on using italian sausage for the protein adding oregano and cumin to balance out the flavor profile. I came up with a few twists using ingredients already in the fridge such as fire roasted bell pepper and onion mix from trader joes's which is AMAZING, corn, cilantro, hominy, avocado, green onion, cheddar cheese, lime crema and my homemade tortilla strips. To add spice to the soup, I added chopped serrano and jalepeno peppers, chili power, cumin and oregano. It's easy to adjust the heat to your liking by adding or subtracting heat. The base of the soup is chicken broth pumped up by a few bay leaves. Que rico este sopa!


Tortilla Strips:
Cut a stack of white corn tortillas into strips and arrange on foil lined baking sheet. Drizzle canola oil over the top and sprinkle with salt (you could use any spice for these... I want to to try a sweet version with cinnamon and sugar to pile a bit of crunch on ice cream! yummmm) Bake in the oven at 425 for about 10 minutes, checking frequently to prevent burning. Simply delicioso!






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