LITTLE ROCK — This main-dish soup is a great way to use up leftover meat such as pork or chicken. The hearty dish combines shredded meat, black beans, onion, chipotle peppers, corn and tomatoes. The soup is ready to eat in about 20 minutes.
Canned chipotles in adobo are dried and smoked red jalapeno peppers in spicy, seasoned tomato sauce. The peppers add a deep, smoky heat when used in small amounts. Look for canned chipotles with the Mexican foods at most grocery stores. The leftover peppers will keep refrigerated in an airtight container for up to 2 weeks. Or puree the leftover mixture, measure into tablespoon portions and freeze. The frozen peppers will keep for months.
Chipotle Posole 1 teaspoon vegetable oil ½ onion, diced 1 clove garlic, minced ½ to 1 tablespoon minced chipotle in adobo or to taste 2 cups chicken broth 1 (11-ounce) can corn 1 (14 ½ -ounce) can crushed tomatoes 1 (15-ounce) can black beans, rinsed◊to ½ pound shredded leftover pork or chicken (about
1 ½ cups) 1 cup water Fresh cilantro Lime wedges
Heat the vegetable oil in soup pot over medium heat.
Add onion and garlic and cook, stirring frequently, until onion begins to soften. Stir in chipotle and cook 1 minute, then add the chicken broth, corn, tomatoes, beans, pork or chicken and water. Bring to a boil. Reduce heat and simmer 10 minutes.
Serve garnished with fresh cilantro and a squeeze of lime juice. Makes 2 to 3 main-dish servings.
Food, Pages 35 on 02/27/2013