With Spring around the corner, thought we were in the home stretch and dodged the cold/flu season. All through Winter, we've stayed pretty healthy, that was until Katelyn, started with the sniffles, and then Lindsay, as she put it started coughing like a "goose". Cute, huh!!
Now you know us moms we take care of everyone else, we don't get sick. Am I right?
So when my throat started getting scratchy, and in the middle of the night, I started a short but most definite coughing fit, I knew it was time for a cold/flu fighting soup!
Again, if you saw my recipe for my East-Meets West Chipotle-Lime Sticky Wings, you know I'm all about the spice, while still accommodating those who like to keep their lips from burning off!
This is why I like this soup, it's packed with Vitamin C from the red peppers, and the heat from both the tomatillo and chipotle salsa, stop those post nasal drip sniffles dead in their tracks, and clears your nasal passages right up! With the carrots providing Vitamin A, this stew is very nutritious, comforting (a little spicy, but you can adjust it to your taste), and to say the least it will warm you right up!
First, I chopped the red pepper, onion, carrots, and potatoes.
Here is the stew, with the pork, stewed tomatoes, chili , chipotle and tomatillo salsas. Before adding the sauteed, red peper and onion.
All you need is to saute the red pepper and onion, until the onion is translucent. Then add 1 Tbls. of flour. Add about 1 cup of the broth to the flour/ onion mixture to thin the flour. Add the thinned roux back in the stew.
In a small pot, bring about 4 cups of water to a boil, to cook the potatoes and carrots, about 10 minutes, until tender. Add them into the stew.
My son really liked this, but my girls thought it was too spicy for them. If you are looking for a hot soup to kick the cold and flu out, then this is the one!
Tomatillo-Chipotle Pork Chili Stew
2 Tbls. butter, divided
1 1/2 pound pork loin, chopped into stew pieces
Salt and pepper
1 onion, chopped
1/4 cup chipotle salsa (more or less depending on preference)
1 Tbls. New Mexico chili spice
1 Tbls. flour
4 cups chicken broth
2 carrots, peeled, and cut into 1/2 dice
3 large potatoes about 1 pound
1 can (14 oz.) diced tomatoes, drained
1 cup Mild Tomatillo salsa (more or less depending on preference)
Directions:
1. In a large heavy stock pot, over medium heat, melt 1 Tbls. butter. Season pork with salt and pepper. Add to the pot, and brown for about 5 minutes.
2. In a saute pan, melt 1 Tbls of butter. Add onion, and red pepper. Saute until onion is translucent and red pepper is still red, but cooked soft, about 5 minutes.
3. To the browned pork, add the chili powder, chipotle and tomatillo salsas, canned tomatoes, and chicken broth. Cook on low heat, while the potatoes and carrots are cooking.
4. In a small pot, boil about 4 cups of water. Add the potatoes and carrots, and cook until tender about 10 minutes.
5. Meanwhile, add the 1 Tbls. of flour to the sauteed red pepper and onion, making a roux. Ladel about 1 cup of the broth to the roux to thin it out. Then add the thinned roux, with the sauteed red pepper and onion back in the stew. Cook on low, for another 5 minutes, until slightly thickened.
6. Finally, add the cooked potatoes and carrots to the pork stew. My husband had me add a can of corn in the end. You can add if you wish, I don't really like canned corn, I prefer fresh corn off the cob.
7. Ladel in bowls and serve with tortillas or tortilla chips. Voila!
Hope this Pork stew not only warms you during this last stretch of winter, but helps keep you healthy from the cold/flu season!
Sharing with:
