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Tomatillo Verde Quick Soup

My husband contracted Influeza A this week and I immediately wanted to make him a batch of homemade soup so I went shopping for all the essential ingredients and made him two great bone stock bases (chicken and pork).

Today, he was tired of having just the broth so I made him a simple, yet delicious treat: Tomatillo Verde Soup with Honey Butter Biscuit Bites.

If you'd like to make the pork bone stock, here's what you'll need:
  • 3-4 pounds of pork neck bones
  • 1 gallon water
  • 1/2 C white or apple cider vinegar
  • 2 bay leaves
  • 4 celery stalks, complete with leafy part, scrubbed
  • 4 carrots, complete with leafy part, scrubbed but not peeled
  • 2 onions, rinsed but not peeled, and cut into wedges
  • 5 garlic cloves, peeled
  • 1 leek stalk, scrubbed
  • Optional: a few Napa cabbage leaves
And here's how you make the pork bone stock:
  1. Preheat oven to 400 degrees Farenheit.
  2. Place bones on stainless steel tray and roast for 60 minutes, turning after 30 minutes.
  3. Fill pot with 1 gallon of water and apple cider vinegar (to pull minerals out of bones and into your stock).
  4. Place bones and bay leaves into water and bring to a boil. If bones aren’t sufficiently covered, add more water.
  5. Skim the scum off the top, and discard.
  6. Reduce heat to a low simmer, cover, and cook for 24 – 36 hours.
  7. Add vegetables and continue to simmer for another 2 hours.
  8. Let the broth cool.
  9. Strain the broth and discard bones and vegetables.
  10. Place broth into containers and let cool in refrigerator for 2 hours.
  11. Skim fat from top of broth (can be saved to use later), seal, and place in freezer.
  12. Store in refrigerator for up to 5 days, or freezer for up to 6 months.

I am going to be honest here. I don't always roast the meat or use the vinegar. And sometimes, I am so lazy that I throw all the vegetables into the pot at the beginning (but many cooks believe the vegetables shouldn't go in until the end because it could make the broth bitter, so try both ways and see what works best for you). Also, a word of caution, don’t season the broth now because you don't know how you'll be using it in your soups and/or main entrees.

To make the Tomatillo Verde Soup, here's what you'll need for a single serving:
  • 32 oz pork bone broth (homemade or store bought)
  • 3/4 C Herdez® Tomatillo Verde Mexican Cooking Sauce
  • Optional: hominy, onions, cilantro to taste
And here's how you'll make the Tomatillo Verde Soup:
  1. Fill sauce pan with pork bone broth and Tomatillo Verde.
  2. Heat over medium heat for 10 minutes or simmer for 1/2 to 1 hour to meld the flavors better.
  3. Optional: Top with hominy, chopped onions, and cilantro.
  4. Serve hot with warm biscuits, warm tortillas, or tortilla chips.
P.S. Many thanks to Herdez® for making a delicious Tomatillo Verde Cooking Sauce that can be used in so many versatile ways! (This is not a paid advertisement, just my humble opinion.)

Copyright, Alyice Edrich. /


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