What better way to navigate the cold weather this winter than with a delicious bowl of soup? In Latin American culture, for example, soups play a significant role as they are passed down through generations as a cherished family legacy. More than recipes, soups embody tradition, love and community.
Served often as a precursor to lunch or dinner, they are a true delight. From hearty stews to comforting broths, the aroma of simmering spices will transport you to the vibrant streets of Latin American countries. In this blog, we’ll take you on a culinary journey where you will get to experience the warmth and hospitality of the different regions and to make the cold winter days a little brighter!
Pozole- Mexico
Many things come to mind when thinking about Mexican cuisine, but who would have thought
that there is a dish that comes in the three colors that represent their flag? That’s right— pozole is a traditional soup prepared with different variations depending on the region and it could be red (made with chile peppers), green (made from tomatillos) or white (without a sauce). It is usually made with chicken or pork, vegetables and a special ingredient: hominy (dried corn that needs to be soaked in lime water hours in advance to soften it and enhance its flavor).
While it could take two to three hours for the preparation, it would be all worth it once all the aromas come together. The end result is a flavorful and satisfying soup that’s sure to become a favorite. To finalize your pozole, garnish it with lettuce, onion, dried oregano, lime, and tortilla chips.
Here’s a simple recipe for Pozole Rojo:
Ingredients
– 2.2 lbs pork shoulder, cubed
– 2 cans white hominy, drained
– 12 cups of water or broth (add more as needed)
– 2 dried guajillo chiles
– 2 dried ancho chiles
– 1 medium onion
– 3 garlic cloves
– 1 bay leaf
– 2 teaspoons dried Mexican oregano
– Salt and pepper to taste
Garnishes
– Shredded cabbage
– Diced onion
– Sliced radishes
– Fresh lime wedges
– Dried oregano
– Corn tortillas or tostadas
Instructions
- Simmer pork in water with onion, garlic, and bay leaf until tender (about 2 hours)
- Toast and soak dried chiles, blend into a smooth paste
- Strain chile paste into the soup
- Add hominy and seasonings
- Simmer for 30 minutes
- Serve hot with garnishes
Yields: 8-9 servings
Ajiaco- Colombia
Colombia, a country that is well-known for its coffee, is also celebrated for its exceptional fruits and vegetables. Potatoes, in particular, are a staple ingredient in many Colombian dishes, and Ajiaco is no exception. This hearty soup is made with chicken, corn, guasca leaves (a fragrant herb), and three types of potatoes: criolla (yellow), sabanera (red), and pastusa (white). Guasca leaves might be harder to find. However, you can often find dehydrated guasca leaves online.
Ajiaco’s rich flavors and creamy texture make it a comforting delight. To enhance its flavor, it’s often topped with capers and sour cream, and served with rice and avocado. This traditional Colombian dish is perfect for warming up during the winter months.
Here’s a simple recipe if you want to give it a try yourself:
Ingredients
– 3 chicken breasts
– 12 cups water or broth
– 2 corn ears, cut into pieces
– 3 yellow potatoes (papa criolla or small yellow potatoes)
– 3 white potatoes, peeled and sliced
– 3 red potatoes, peeled and sliced
– ⅓ cup guascas
– 3 scallions
– 2 garlic cloves
– 3 tablespoons chopped cilantro
– Salt and pepper to taste
Garnishes
– Sour Cream or Heavy Cream
– Capers
– Avocado
– White rice (optional)
Instructions
- Cook chicken in water with scallions and garlic until tender (30-35 minutes)
- Remove chicken and shred
- Add potatoes and corn to the broth
- Add guascas and cook until potatoes start to dissolve
- Return shredded chicken
- Serve with accompaniments
Yields 8-9 servings.
Sopa de tortilla- Guatemala
Guatemala is popular for its vibrant culture and stunning natural beauty but it is also home to a rich culinary heritage. One beloved dish that showcases the country’s love for bold flavors and hearty comfort food is Sopa de Tortilla. Made with sautéed vegetables, aromatic spices, and a rich, flavorful chicken broth, Sopa de Tortilla has a distinctive crispy element from its fried tortilla chips. To garnish, Guatemalans often add a sprinkle of diced onions and cilantro, which add a burst of freshness and flavor.
With simple ingredients that are available in almost every store, you can transform this into a delicious soup. Whether you’re looking for a comforting meal or a taste of Guatemalan culture, Sopa de Tortilla is a must-try dish that is sure to delight!
Here’s a simple version of this lovely soup:
Ingredients
– 8 corn tortillas, cut into strips
– 3 roasted tomatoes
– 1 roasted onion
– 4 roasted garlic cloves
– 2 pasilla chiles
– 10 cups chicken broth
– Oil for frying
– Salt and pepper
Garnishes
– Diced avocado
– Fresh cheese
– Mexican cream
– Fresh cilantro
– Lime wedges
Instructions
- Fry tortilla strips until golden
- Blend roasted tomatoes, onion, garlic, and chiles
- Fry sauce until thickened
- Add broth and bring to boil
- Serve with fried tortillas and garnishes
Yields 8-9 servings.
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