Soups & Stews
Having homemade chicken broth in your freezer is one of life’s simple joys. It’s super easy to make and it is a great way to use up all those fresh herbs and vegetables you didn’t get around to using.
Simply freeze whatever portion you don’t use right away, and then pull it out whenever you want to make a quick soup, stew, or slow cooker meal.
Tip: As you cook throughout the week, freeze leftover edible vegetable and herb stems and scraps in a freezer-safe bag. Use these scraps whenever you make a new batch of stock.
Prep time: 15 minutes
Cook time: 1 hour (or more)
Serves: 6 Continue reading
This hearty, classic Mexican soup gets a big boost of flavor from two dried chili varieties: Ancho chilies, the dried versions of the relatively mild poblano pepper, and guajillos chilies, the dried version of the hotter mirasol pepper.
Ancho chilies are more readily available in most grocery stores, but guajillo chilies can be much harder to find in many areas. Both can be found in many larger grocery stores, in Mexican specialty markets, or ordered online, however.
Although pozole is traditionally made with pork, this flavorful version features boneless, skinless chicken breasts instead. This brothy, flavorful soup is perfect served with classic pozole toppings, including sliced radishes, shredded cabbage or lettuce, diced avocado, red onions, and/or fresh chopped cilantro. Continue reading
