Category: Soups, stews and chilis

Pozolé (Mexican Pork Stew)

1 Comment

Ingredients:

  • 2 large cans of Las Palmas Enchiladas Sauce
  • 2 large cans of Juanita’s Hominy
  • 3 cans of water (enchilada sauce size)
  • 1 pork butt shoulder
  • 1 large onion
  • 1 clove of garlic
  • 4 bay leaves
  • garlic powder
  • onion powder
  • Knorr Chicken Flavor Bouillon

Raw Toppings:

  • Sliced jalapeños
  • Shredded green cabbage
  • Cilantro
  • Queso Fresco
  • Sliced radish
  • Lime wedges
  • Diced red onion
  • Sliced green onion
  • Salsa
  • Tortilla Chips (optional)
  1. Place pork butt in large stew pot. Add enchilada sauce, hominy, water, onion, garlic, bay leaf, garlic powder, and onion powder. Bring to boil. Simmer for 5 hours, or until tender. Stir occasionally, flip pork but as needed. Shred pork.
  2. Serve hot, add toppings of your liking.

Butternut Squash Soup

1 Comment
  • 2 butternut squash
  • 1 onion, chopped
  • 1/4 pound of prosciutto, chopped into cubes
  • 1/4 cup of olive oil
  • 32oz of chicken stock (low sodium, or homemade)
  • 1 table spoon of ground cinnamon
  • 1 teaspoon of ground clove (and/or pumpkin spice)
  • 1 teaspoon of onion powder
  • 1/8 cup of Maple syrup (can sub with honey, brown sugar, or agave)
  • Salt, and white pepper to taste

Preheat oven to 400º. Slice squash in half, remove seeds. Roast squash for 34-45 minutes, or until they are bright in color, and can easily poke with a fork. Allow to cool enough to peel skin off squash.

In a medium sauce pan, sauté onion utilizing the olive oil over medium heat. Add in prosciutto when the onions are almost translucent. Allow prosciutto to brown. Add in squash, stock, and seasonings. Emulsify (alt: use a masher, or puree the squash before putting in pot). Add maple syrup, simmer for about 10-15 minutes, allowing soup to reduce. Taste, add additional seasonings as need be. Serve hot.

Vegan options:

  • Omit prosciutto
  • Sub vegetable stock for chicken stock

Side note: Don’t throw out the seeds. Toasting them makes for a great snack, or salad topper! Spread seeds single layer on a sheet pan, lightly salt, bake in the oven (you can do this with the squash, the oven is already on) for about 15 minutes, or until brown.

Cheese Burger Soup

Leave a comment

Cheese Burger Soup – The Ugly Sweater Party Surprise

Some recipes come from cookbooks, others from generations of tradition—but every now and then, you get a game-changer from an unexpected place. That’s exactly what happened when Britt hosted an Ugly Sweater Party and introduced us to Cheese Burger Soup. 🎄🍔🥣

It was one of those freezing winter nights, the kind where you brace yourself just to run from the car to the door. We arrived at Britt’s house, decked out in our most ridiculous holiday sweaters—some flashing lights, others featuring dancing snowmen—ready for a night of festive chaos and good company.

And then, we walked in… and were hit with the most incredible smell.

A slow cooker sat on the counter, bubbling away with something rich, cheesy, and absolutely mouthwatering. It only took one bite to realize—this wasn’t just soup, this was a full-on cheeseburger experience, spoonable and cozy.Savory ground beef, melty cheese, hearty potatoes, and a perfectly creamy broth—it was indulgent, comforting, and exactly what winter calls for.

By the end of the night, the sweaters may have been ugly, but the food was unforgettable. And from that party on, Cheese Burger Soup became a staple in our cold-weather lineup.

So now, we’re sharing it with you—because good food, like good memories, is meant to be passed on.

🔥 Pro Tip: Serve it with crusty bread, crispy bacon, or even a sprinkle of pickles if you’re feeling adventurous!

Huge thanks to Britt for hosting the party that gave us a forever favorite! Ready to try it yourself? Grab the recipe and bring the cozy vibes to your kitchen! 🍔🥣✨

INGREDIENTS

INSTRUCTIONS

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.

2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.