I was born in Wisconsin, which is about as far from Mexico or Italy as can get ! I like a lot of your basic all American cuisine, but nine times out of ten I go for Mexican and Italian flavors.
I wanted to make some soup, it is so versatile, the possibilities are endless. I was thinking about Tortilla soup but I was kind of chickened out. I had a pork roast in the freezer that called to me. I love Carnitas and I thought, hey why not take all of those flavors and turn it into soup!
Turns out I had to make up my own recipe because, apparently there is no such thing as Carnita soup! Who knew I was on the cutting edge!
Carnita Soup
1 pork roast (trim some of the fat)
4 cups chicken broth
1 jalapeño chopped (with the seeds)
1/2 bunch cilantro(chopped)
1 onion chopped
2 large garlic cloves chopped
1 Tblsp cumin
1 chipotle chili chopped with a bit of the sauce
1 small can of green chilies
salt/ pepper
1 can of black beans (drained and rinsed)
1 cup frozen corn
shredded montery jack
sour cream
avocado (sliced)
chips or heated tortillas
1 lime sliced
Take pork and rub it with salt, pepper and cumin,
put it in Crockpot and pour the stock to the side of the roast,not on top. Add onion, garlic,chilies,peppers,cilantro(save some for garnish)and cook on low until meat is fall apart tender.
Take meat out and and set aside. At this time you will want to get the fat off the top of your broth. (I did this part the day before and put the pork and the broth in the fridge and then you can lift the fat right off) I only used 1/3 of the pork for the soup, It was enough for us to have about 2 bowls each and some left over. Add the beans,corn and 1/3 of the pork chopped. Let it cook on low for four hours in the Crockpot. Taste for seasoning and adjust, it will be spicy!
Serve with sour cream and and avocados and with chips, squeeze the lime in your bowl right before serving. Sprinkle with cilantro.
Now you have 2/3 of pork roast left over to play with. Divide it in half and put in freezer bags and pop in the freezer,you will then be a leg up on a quick fix later on. I do this frequently because it is just my husband and I, most of the time a whole roast of anything is too much. I will probably take half and make enchiladas and the other half chop and fry and make carnitas. The possibilities are endless, just use your imagination and let me know what you can come up with.
On to Italy, now bear in mind, I am not from Italy, so these are not authentic like your little Italian Grandma made. This is my recipe that I came up with and like.
Italian Meatballs
1 lbs ground beef
bread crumbs (Italian style)
1/4 onion grated
2 large garlic cloves finely chopped
1/4 C fresh shredded parmesan cheese
2 eggs
salt /pepper
1 Tbls Italian seasoning ( I used my home grown, which is stronger than store bought so you may want to adjust to your taste)
2 Tblsp milk
In large bowl, mix meat, eggs, onion,garlic, salt, pepper, cheese . Add bread crumbs (the amount depends on the the feel ) about 1/2 cup or so. Add milk and mix but not to vigorously(it will make them tough) you may have to add a bit more bread crumbs.
In a non-stick skillet make a small little patty and cook it for you to taste. If it needs more salt or herbs you may adjust it now. ( do not skip this step, you will not know if you have seasoned properly if you don’t, and you can not season them after you cook all of them)
I do not like big meat balls, I make them smaller than most. Make all of them up.
At this point you may put them on a cookie sheet and freeze and use them later or :
Brown in skillet.
Do this in batches , so you don’t overcrowd the meatballs. with a slotted spoon remove and drain. Now at this point you may freeze them and use later or I put them in the Crockpot and put a quart jar of my homemade marina sauce on top and put on low for 4 hours.
I made Meatball subs.
Really tasty!
Until Next time!
Nana Nita!
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