nopal soup with tomatillos

2014-04-28

Nopales and tomatillos are both ingredients that are typical of the Mexican kitchen. They combine very nicely in this delicious soup. Tomatillos can be quite sour. If the soup is too sour, add more potatoes and/or some sugar.

INGREDIENTS

This is what you need for 4 servings:

1 lb. tomatillos, husks removed
1 ½ - 2 lbs. nopales, cleaned, diced or sliced au jullienne
6 garlic cloves, peeled, crushed
1 medium onion, chopped
1 lb. small potatoes, cubed
6 cups chicken stock
3 oz. fried pork rinds or bacon
jalapeño pepper(s)
S&P

Pic1: nopal & tomatillo soup
internet picture

Directions

Remove the tomatillo husks and wash the fruit until no longer sticky.
Bring stock, tomatillos, garlic, and onion to a boil in a 6-qt. saucepan.
Add jalapeño to taste.
Know your hot peppers. Do not add more than you can handle.
Reduce heat to medium; cook until vegetables are tender, about 20 minutes.
Use a stick blender to puree part or all of the vegetables.
Add S&P to taste.
Return the soup to a simmer over medium heat.
Add potatoes and cook until tender, about 18 minutes. Add cactus and cook until very tender, 15–17 minutes. Adjust the seasoning as needed. Stir in half the pork rinds Serve and garnish each plate with remaining pork rinds.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org