Chiles en Nogada-style Soup with Walnut Cream (dairy-free)
Print
Recipe type: Soup
Author: Stormy @Maoomba
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 6-8
This soup is a reinvention of a traditional Mexican stuffed chile pepper dish. It is the perfect balance of sweet, spicy and savory flavors.
Ingredients
  • 1 Tbsp of olive oil or bacon fat
  • 1 medium onion, chopped
  • 3 cloves garlic, minced (or more if you like)
  • 2 1/2 cups raw, minced pork (~3/4 pound)
  • 1 poblano or pasilla chile pepper, de-seeded and chopped
  • 1 small yam, skinned and chopped into 1/2” pieces
  • 2 roma tomatoes, chopped
  • 1/4 raisins
  • 1 tsp cinnamon
  • 1 tsp chile powder
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 4 cups soup stock
  • 1/2 cup walnuts, soaked or toasted
Instructions
  1. Pre-heat soup pot to medium-high heat. Add fat to pot, melt and coat bottom of pot.
  2. Add onion, garlic, and chile peppers. Sauté for 7-8 minutes. Remove from heat until meat is done.
  3. In a separate pan on medium-high heat, cook minced pork until done, occasionally breaking it up into smaller pieces. Drain oil, if desired. Add the pork to the onion mixture.
  4. Add 3 cups of the stock, as well as the yams, tomatoes, raisins, and spices to the pot. Stir and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  5. Meanwhile, add the remaining cup of stock and the walnuts to your blender. Puree until creamy. Stir walnut cream into soup when the 15 minutes are up.
  6. Remove from heat and let soup sit covered for a couple of minutes before serving. Garnish with fresh pomegranate seeds and cilantro, if you like.
Notes
© Maoomba™
Wordpress Recipe Plugin and Microformatting by EasyRecipe
Recipe by Maoomba: Real food strategies and recipes for active lives at https://maoomba.com/reinventing-chiles-en-nogada-soup-style/