These soups are just what you need to chase away the winter chill.

BY JARRETT MELENDEZ

January 26, 2023 

I’ve never met a Mexican soup I didn’t love. when I was growing up, soup was constantly on the menu at home because it was something my mom could easily make a lot of at once so we’d have leftovers to eat later in the week. She’d always make a big pot of caldo de pollo whenever any of us kids had a cold—and I still make it throughout cold and flu season, whether I’ve got the sniffles or not.

I’ve lived in a few different regions of Mexico, which exposed me to lots of different soups and their many variations. One of our family friends ran a seafood restaurant that made some of the best caldo de camarón I’ve ever had. (I regret not asking for the recipe, though I guess I can be forgiven since I was only seven at the time.) I remember the way the bright red broth seemed to sparkle under the lights of the restaurant—it was soothing, and beautiful, concentrated shrimp flavor spiked with tomato and lime.

Of course, pozole is one of the most famous Mexican soups, so we have three variations below, including a vegan version that comes together quickly in the Instant Pot—great for weeknight meals, or any time you’re in a rush. All of these soups and more await your hungry eyes below.

Caldo de Pollo

This is one of the most commonly made Mexican soups, and every family has different vegetable additions. This version from Tu Casa Mi Casa by Enrique Olvera and Luis Arellano is loaded with carrots, potatoes, and zucchini.

Photo by Enrique Olvera & Luis Arellano

1/13

Ingredients

Serves 4, plus leftovers

2 lb chicken (whole or in pieces)

¾ large white onion, roughly chopped

7 garlic cloves, sliced

½ cup dried chickpeas (optional), soaked for at least 1 hour

1 sprig fresh mint

3 small carrots, cut into medium dice

3 fingerling potatoes, cut into bite-size pieces

1 chayote squash, peeled and cut into bite-size pieces

2 small zucchini, cut into bite-size pieces

1 Tbsp. salt, or more to taste

For serving

¼ large white onion, finely chopped

3 serrano chiles, finely diced

½ cup chopped cilantro

1 avocado, cubed

Key lime wedges

Tortillas, for serving

1. Step 1In a large pot, combine the chicken, onion, garlic, chickpeas (if using), mint, and salt. Add water to cover by at least 1 inch. Bring to a simmer over medium heat and cook until the chicken is fully cooked through, about 45 minutes. Transfer the chicken to a plate and let it cool enough to handle. Shred or pull the chicken meat off the bone and return the meat to the pot.
2. Step 2Add the carrots, potatoes, and chayote to the pot and cook until the carrots are tender, about 10 minutes. Add the zucchini and adjust salt. Cook until the zucchini is tender but still bright, 2–3 minutes. You can refrigerate for up to 5 days or freeze up to 1 month in an airtight container.
3. Step 3To serve: Top the soup with onion, serrano, cilantro, and avocado. Serve with Key lime wedges on the side for squeezing. Accompany with tortillas.

Caldo de Camarón

This recipe layers on the shrimp flavor with a combination of fresh and dried shrimp. Tomatoes and fresh lime juice balance things out with bright acidity.

Photo by Enrique Olvera & Luis Arellano

2/13

Ingredients

Serves 4

¼ cup grapeseed or canola oil

½ lb dried shrimp

1 lb head-on small shrimp, peeled (reserve the heads and shells)

1 large white onion, halved

5 small garlic cloves, peeled

2 Tbsp. dried Mexican oregano

10 guajillo chiles, seeded

2 dried Costeño chiles or chiles de árbol, seeded

8 plum tomatoes

1 large carrot, cut into small cubes

½ cup fresh peas

½ cup epazote leaves

Salt

For serving (optional)

½ cup finely chopped white onion

4 Tbsp. minced fresh cilantro

3 serrano chiles, dices

Key lime wedges

10 tostadas

1. Step 1In a medium pot, heat the oil over high heat. Add the dried shrimp, shrimp (prawn) heads and shells, and half of the onion and garlic cloves. Cook until fragrant and the shells turn orange, 3–5 minutes. Add water to cover by at least 3 inches and boil for 30 minutes. Transfer to a blender jar and blend. Strain the mixture through a fine-mesh sieve into a pot (discard the solids). Set the pot of broth aside.
2. Step 2Heat a comal or frying pan over high heat. Toast the oregano and chiles until fragrant, 1–2 minutes. Set aside. Add the tomatoes and the remaining onion and garlic cloves to the pan and char, about 10 minutes. Transfer all the toasted and charred ingredients to a blender and blend, then strain into the shrimp broth.
3. Step 3Bring the broth to a simmer and add the carrot, peas, fresh shrimp (prawns), and epazote. Simmer until the carrots are tender, about 5 minutes. Add salt to taste, mindful that dried shrimp tends to be salty.
4. Step 4To serve: Ladle into bowls or mugs. Enjoy on its own or serve with the onion, cilantro (coriander), serranos, Key lime wedges, and tostadas on the side.

Caldo de Frijoles Negros

This simple soup from Gran Cocina Latina by Maricel Presilla is loaded with smoky heat and savory garlic flavor, all from a simple chipotle purée.

Photo by Joseph De Leo, Food Styling by Judy Haubert

3/13

Ingredients

Serves 6 to 8

For the beans

1 pound (about 2 cups) dried black beans, picked over and rinsed

2½ quarts water

1 medium white onion (about 8 ounces), peeled and halved

1 large bunch epazote

For the chipotle purée

2 Tbsp. safflower oil

20 small or 11 medium dried chipotles (about 1 ounce)

3 garlic cloves, coarsely chopped

For the seasonings

2 Tbsp. lard or safflower oil

1 medium white onion (8 ounces), finely chopped

2¼ tsp. salt, or to taste

1. Step 1Place the beans with the water, onion, and epazote in a 6-quart heavy pot and bring to a boil over high heat. Lower the heat to medium and simmer, partially covered, about 1½ hours, or until the beans are soft.
2. Step 2Prepare the chipotle purée.  Heat the oil in a medium skillet over medium heat. Add the chipot­les and roast, turning with tongs, until fragrant, about 1 minute. Transfer to a small saucepan, cover with 3 cups water, and bring to a boil over medium heat. Cook until softened, about 10 minutes. Drain, reserving ¼ cup of the cooking liquid.
3. Step 3Place the chiles, reserved cooking liquid, and garlic in a food processor or blender and process to a puree.
4. Step 4Prepare the soup seasoning.  In a medium skillet, heat the lard or oil until sizzling. Add the onion and sauté until golden, about 8 minutes. Stir in the chipotle purée and salt and remove from the heat.
5. Step 5When the beans are tender, discard the halved onion and epazote. Stir in the purée. Taste for salt and add more if needed. Simmer until lightly thickened, about 15 minutes. Serve piping hot in earthenware bowls.

Caldo de Oso (Mine Workers’ Fish Soup)

This hearty fish soup is traditionally made with catfish, but as Pati Jinich suggests in Treasures of the Mexican Table, any white fish will do.

Photo by Angie Mosier

4/13

Ingredients

Serves 6 to 8

2 dried ancho chiles, stemmed and seeded

2 Tbsp. unsalted butter

2 Tbsp. vegetable oil

2⁄3 cup finely chopped white onion

3 garlic cloves, finely chopped

2 lb. ripe tomatoes, chopped, or 1 (28-ounce) can crushed tomatoes

1⁄2 tsp. dried thyme

1⁄2 tsp. dried marjoram

1⁄2 tsp. dried oregano

1⁄4 tsp. ground cumin

Kosher salt to taste

1 Tbsp. all-purpose flour

8 cups fish or seafood broth, shrimp broth, or water

1 bay leaf

1⁄2 tsp. freshly ground black pepper

1 pickled jalapeño, diced, plus 2 tablespoons of its brine

2 cups peeled and diced carrots

2 cups peeled and diced potatoes

2 lb. catfish, tilapia, cod, or snapper fillets, cut into 2-inch pieces

Lime wedges and plenty of chopped fresh cilantro leaves for serving

1. Step 1Place the ancho chiles in a bowl, cover with about 2 cups boiling water, and let sit for 10 minutes, or until they are plumped. Transfer the chiles and 1 cup of their soaking water to a blender and puree until smooth. Set aside.
2. Step 2Heat the butter and oil in a large pot over medium heat until the butter is bubbling. Add the onion and cook for 4 to 5 minutes, until it is softened and the edges begin to color. Add the garlic, stir, and cook for a minute, until fragrant. Increase the heat to medium-high and stir in the tomatoes. Add the thyme, marjoram, oregano, cumin, and a generous pinch of salt and cook, stirring occasionally, until the tomatoes have softened and cooked down a bit, 6 to 8 minutes. Sprinkle the flour over the tomatoes and onions, stir well, and cook, stirring, until the mixture begins to brown and smell toasty. Add the broth or water and bring to a simmer, stirring.
3. Step 3Stir the puréed anchos into the soup. Add the bay leaf, 1 teaspoon salt, the pepper, pickled jalapeño, and its brine and mix well. Bring back to a simmer, stirring, then reduce the heat to medium, cover partially, and simmer for 15 minutes, stirring occasionally.
4. Step 4Add the carrots and potatoes and continue to simmer for 15 to 20 minutes, until the vegetables are cooked through. Taste and adjust the salt.
5. Step 5Season the fish with salt and pepper, stir into the soup, and simmer for 5 to 8 minutes, or until just cooked through.
6. Step 6Ladle the soup into bowls and pass lime wedges and chopped cilantro at the table.

Sonoran-Style Potato, Cheese, and Tomato Soup

Caldo de queso is a classic Sonoran soup made with potatoes in a tomato broth with cubes of queso fresco. As the queso warms, it keeps its shape, but breaks down slightly, imbuing the soup with richness. This version from Epi contributor Christian Reynoso packs in the veggies.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

5/13

Ingredients

4 servings

3 Tbsp. extra-virgin olive oil

1 medium red onion, finely chopped

1–2 poblano or Anaheim chiles, seeds removed, thinly sliced

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

3 large garlic cloves, thinly sliced

1 Tbsp. tomato paste

1 medium green or yellow summer squash, cut into ½” pieces

1 lb. Yukon Gold potatoes (3–4 large), scrubbed, cut into ½” pieces

6 cups chicken broth (not low-sodium)

1 cup cherry tomatoes, halved

⅓ cup oregano or marjoram leaves

1½ tsp. red wine vinegar

½ cup whole milk or half-and-half (optional)

10 oz. queso fresco, cut into ½” pieces

1. Step 1Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15–20 minutes.
2. Step 2Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
3. Step 3Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.

Sopa de Fideo

Sopa de fideo is of the simplest Mexican soup recipes to make, but it’s a total crowd-pleaser, especially for kids. In this version from The Mexican Home Kitchen by Mely Martinez, she suggests roasting the tomatoes for deeper flavor.

Photo by Mely Martinez

6/13

Ingredients

4 servings

10 oz. fresh plum tomatoes, chopped

1 large clove garlic or 2 small cloves, chopped

½ cup chopped white onion

2 Tbsp. vegetable oil

8 ounces fideo noodles or vermicelli pasta

6 cups chicken or vegetable broth

Salt and pepper, to taste

Garnishing and to serve

Crumbled queso fresco

Diced avocado

1. Step 1Place the tomatoes, garlic, and onion in a blender, and blend until smooth. Using a colander, strain this mixture into a bowl and set aside.
2. Step 2Heat the oil in a large saucepan over medium-low heat, and add the fideo noodles. Slightly fry the noodles, stirring often, until they have a light golden-brown color, 3 to 4 minutes.
3. Step 3Pour the tomato mixture into the saucepan and cook for about 1 minute. Stir in the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the noodles are tender, about 8 minutes. Don’t overcook the noodles. Season the soup with the salt and pepper.
4. Step 4Serve the soup in bowls and garnish with the queso fresco and diced avocado.

Sopa de Lentejas

This easy lentil soup is delicious as is, but it also serves as a great foundation for many regional variations and additions, including chorizo, bacon, fried plantains, or even hard boiled eggs.

Photo by Joseph De Leo, Food Styling by Judy Haubert

7/13

Ingredients

6 servings

2 Tbsp. olive oil

½ cup finely chopped white onion

1 large clove garlic, minced

1½ cups finely chopped celery (2 large ribs)

⅔ cup diced carrot

½ pound dried lentils (about 1¼ cups), well washed and drained

6 cups chicken broth

2 sprigs fresh parsley, finely chopped

Salt and pepper, to taste

Lime wedges, to serve

1. Step 1Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and cook for 5 minutes.Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and cook for 5 minutes.
2. Step 2Reduce the heat to low, add the celery and carrots, and cook for 10 minutes. Stir in the drained lentils, chicken broth, and parsley. Increase the heat to medium-high and bring to a boil.
3. Step 3Reduce the heat to a simmer and cook for 25 to 30 minutes (cooking time may vary depending on the type of lentils and how old they are). Season the soup with the salt and pepper.
4. Step 4Serve the soup in medium bowls, adding a few drops of lime juice from the lime wedges.

Sopa de Tortilla

One of the most ubiquitous soups from Mexico, this classic originated in the central region of the country. The soup itself is open to many variations, but don’t skip the fried tortilla strips and lose that crunchy texture.

Photo by Mely Martinez

8/13

Ingredients

4 servings

2 medium tomatoes

2 cloves garlic, unpeeled

⅓ medium white onion

6 cups chicken broth, plus more if needed

5 Tbsp. vegetable oil, divided

6 corn tortillas (day-old tortillas are best)

1 sprig epazote (about 4 leaves)

Salt and pepper, to taste

1 or 2 pasilla peppers, sliced into rings

Garnishing and to serve

1 ripe avocado, halved, pitted, and diced

1 cup panela cheese, cut into small cubes

Mexican crema

Lime wedges

1½ cups shredded cooked chicken (optional)

1 roasted poblano pepper, cut into strips (optional)

Chopped onion, to taste (optional)

Chopped fresh cilantro, to taste (optional)

1. Step 1Preheat a comal or large skillet over medium-high heat, then roast the tomatoes, garlic, and onion, turning them so they can roast evenly. Once roasted, peel the tomatoes and garlic.
2. Step 2Place the roasted vegetables in a blender. Blend until smooth, adding about 1 cup chicken broth, if needed.
3. Step 3In a large saucepan, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the tomato sauce and cook for about 3 minutes. When the sauce starts to boil, reduce the heat and simmer for 5 minutes. The sauce will reduce and change to a darker color.
4. Step 4While the sauce is cooking, cut the tortillas into thin strips that are 2 inches long and 1/2 inch wide. Set aside.
5. Step 5Add the chicken broth to the sauce, increase the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 10 to 12 more minutes. Add the epazote and season with the salt and pepper. Simmer for 3 more minutes.
6. Step 6In a large skillet, heat the remaining 4 tablespoons oil and fry the tortilla strips until they are crispy and take on a golden color, about 4 minutes (fry them in batches so you don’t overcrowd the skillet). Remove the fried tortillas with a slotted spoon and place them on a paper towel–lined plate to drain the excess oil.
7. Step 7In the remaining oil, fry the pasilla pepper rings. These will get crispy quickly. Once they do, immediately remove them and set aside.
8. Step 8Ladle the soup into medium bowls and top with the tortilla strips. Place the garnishes in serving dishes for everyone to add to their own bowls.

Sopa de Lima Yucateca

This soup recipe comes from Gran Cocina Latina by Maricel Presilla; it’s full of herbs and warming spices, like cinnamon, cloves, cumin, cilantro, and Mexican oregano. A heavy dose of sweet lime rounds out the flavors.

Photo by Joseph De Leo, Food Styling by Judy Haubert

9/13

Ingredients

Serves 6 to 8

For the broth

1 head garlic, separated into cloves but not peeled

1 medium white onion (8 ounces), not peeled

One 3½-pound chicken, cut into 8 pieces

4 quarts water

2 Ceylon cinnamon sticks (canela)

1 tsp. allspice berries

8 cloves

¼ tsp. anise seeds

1 tsp. ground cumin

1 tsp. dried oregano

2 broad-leaf culantro leaves or 4 cilantro sprigs

For the soup

1 habanero chile

2 Tbsp. corn oil

1 medium white onion (8 ounces), finely chopped

2 medium plum tomatoes (about 6 ounces), finely chopped

2 tsp. salt, or to taste

2 limas or 1 bitter orange, seeded and cut into thin slices

4 corn tortillas, for garnish

¼ cup corn oil, for frying

1. Make the brothStep 1Heat a comal, griddle, or heavy skillet over medium heat until a drop of water sizzles on contact. Add the garlic and onion and roast, turning occasionally, until darkened on all sides, about 8 minutes. Remove and let cool. Meanwhile, roast the habanero for the soup, turning with tongs, until lightly charred, about 1 minute. Set aside.
2. Step 2Peel the roasted garlic and onion.
3. Step 3Place the chicken in a large pot and add the water, garlic and onion, cinnamon, allspice, cloves, anise seeds, cumin, oregano, and culantro or cilantro. Bring to a boil over high heat, reduce the heat to medium, and cook, covered, until the broth is reduced by half, about 1½ hours.
4. Step 4Transfer the chicken to a plate and strain the broth. Rinse out the pot and return the broth to it.
5. Step 5When the chicken is cool enough to handle, pull the breast meat into fine shreds. Save the rest of the chicken for another purpose.
6. Step 6Seed and finely chop the roasted chile, or crush it lightly, depending on how much heat you want. Set aside.
7. Step 7In a small skillet, heat the oil until rippling over medium heat. Add the onion and sauté until soft, 3 to 4 minutes. Add the tomatoes and cook for 3 minutes. Stir in the roasted chile and salt.
8. Step 8Scrape the mixture into the broth and add the lima or orange and the shredded chicken breast. Bring to a boil, then adjust the heat to maintain a simmer and cook for 10 minutes. Remove the lima or orange slices. If using a crushed habanero, remove it from the pot.
9. Step 9Cut the tortillas into ¼-inch-wide strips. In a large skillet, heat the oil until it ripples. Add the tortilla strips in batches and fry, stirring and tossing to coat evenly, until golden. Lift out onto paper towels to drain.
10. Step 10To serve, ladle the soup into bowls and serve garnished with the fried tortilla strips.

Instant Pot Vegan Red Pozole

Dried chiles bring on the earthy, slightly fruity flavors in this rich, vegan variation of pozole rojo from Plant Powered Mexican by Kate Ramos.

Photo by Kate Ramos

10/13

Ingredients

Serves 6 to 8

For the pozole

2 cans (24 ounces) hominy

2 dried ancho chiles, stemmed, seeded, and rinsed

2 dried guajillo chiles, stemmed, seeded, and rinsed

1 medium white onion, chopped

3 cloves garlic, peeled and chopped

1 tsp. ground cumin

2 whole cloves

1 Tbsp. kosher salt, plus more to taste

¼ cup olive oil, divided

2 pounds cremini mushrooms, wiped clean, and sliced

6 cups water

For serving

½ medium white onion, minced

2 Tbsp. dried Mexican oregano

2 limes, cut into wedges

5–6 thinly sliced radishes

Special equipment

Instant Pot or other electric pressure cooker

1. Step 1Drain the hominy and place it in a large bowl. Cover with water and let soak while you prepare the other ingredients. Cover the dried chiles with very hot water and let them soak until soft and pliable, about 10 to 15 minutes.
2. Step 2Remove the soaked chiles with tongs and save the soaking liquid. Add the chiles to a blender. Add the onion, garlic, cumin, cloves, salt, and ½ cup (120 ml) of the soaking liquid. Blend on high until smooth.
3. Step 3Turn the Instant Pot to SAUTE on HI. Add half the oil and let heat for 1 to 2 minutes. Add half the mushrooms, stir to coat in the oil, then let cook, undisturbed, until they are lightly golden brown on the bottom. Stir and let cook until beginning to soften. Remove to a plate, and repeat with the remaining oil and mushrooms.
4. Step 4Return all the mushrooms to the pot and add the blended chile mixture. Cook, stirring frequently, until the sauce has changed color to a dark red and is fragrant. Add the water and turn the Instant Pot off for a moment.
5. Step 5Drain the hominy, give one last rinse, and add to the Instant Pot. Seal the Instant Pot. Select Pressure Cook HIGH (manual) for 10 minutes. It will take about 15 minutes for the machine to come up to pressure before the cooking cycle begins. When the 10 minutes of pressure cooking has finished, let the pressure release naturally for at least 10 minutes. Quick release the remaining pressure. Carefully open the lid. Taste and season with salt as needed.
6. Step 6To serve: Ladle into bowls and pass garnishes at the table for everyone to top their own bowls to their liking.

Pozole Rojo (Pork and Hominy Stew)

This pozole rojo recipe is made with pork ribs. As the stew simmers, the fat and collagen in the pork breaks down and gives the broth body and flavor that can’t be missed.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

11/13

Ingredients

Serves 8–10

1 bunch mint (1 ounce)

1 bunch cilantro (1 ounce)

4 pound country-style pork ribs (not lean)

10 cups water

26 garlic cloves (about 1 1/2 heads), peeled, divided

1 (1/2-pound) white onion, quartered, plus 1/2 cup, chopped

1 teaspoon dried oregano (preferably Mexican)

5 whole black peppercorns

2 ounces dried guajillo or New Mexico chiles (6 to 9), wiped clean

1 1/2 ounces dried ancho chiles (2 to 4), wiped clean

1 whole clove

2 tablespoons vegetable oil

3 (15-ounce) cans hominy (also called pozole), rinsed and drained

Accompaniments: diced avocado; crema; queso fresco; thinly sliced iceberg or romaine lettuce; chopped white onion; sliced radishes; fried tortilla strips or chips; lime wedges; dried oregano; dried hot red-pepper flakes

1. Step 1Tie together mint and cilantro with kitchen string.
2. Step 2Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours. Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro. Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.
3. Step 3Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.
4. Step 4Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.
5. Step 5Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.
6. Step 6Add chile paste and hominy and simmer 5 minutes. Season with salt.

Pozole Verde Con Hongos

Pozole lives and dies by garnishes—this one is topped with fresh cilantro, dried oregano, crisp onions, peppery radishes, and lots of lime juice. Customize to your liking.

Photo by Andrew Purcell, Food Styling by Carrie Purcell

12/13 

Ingredients

6 servings

1¼ lb. tomatillos, husks removed, rinsed

2 garlic cloves

3 poblano chiles, halved, seeds removed, coarsely chopped

1 serrano chile, coarsely chopped (optional)

1 cup salted, roasted pumpkin seeds (pepitas)

1 cup chopped cilantro, plus more for serving

1 cup chopped parsley, plus more for serving

3 Tbsp. chopped white onion, plus more for serving

6 cups low-sodium vegetable broth, divided

1½ tsp. kosher salt, divided, plus more

2 Tbsp. vegetable oil

2 lb. mixed mushrooms (such as white button and crimini), thinly sliced

½ tsp. freshly ground black pepper

3 cups cooked hominy or giant corn (see Cook’s Note below) or two 15-oz. cans hominy, drained

2–3 radishes, trimmed, halved, thinly sliced crosswise

Lime wedges and dried oregano (for serving)

1. Step 1Combine tomatillos and garlic in a medium saucepan, pour in water to cover, and bring to a boil. Reduce heat and simmer until tomatillos are mushy and soft but not falling apart, about 10 minutes.
2. Step 2Transfer tomatillos, garlic, and 1 cup cooking liquid to a blender. Add poblano chiles, serrano chile (if using), pumpkin seeds, 1 cup cilantro, 1 cup parsley, 3 Tbsp. white onion, 1 cup broth, and 1 tsp. salt. Purée until smooth; set aside. (Work in batches if needed, or blend directly in saucepan with an immersion blender if you have one.)
3. Step 3Heat oil in a large pot over high. Once it’s hot, but not smoking, add mushrooms and sprinkle pepper and remaining ½ tsp. salt over; toss to combine. Cook, stirring occasionally, until mushrooms release all of their liquid and it evaporates and edges of mushrooms begin to brown, 8–10 minutes.
4. Step 4Pour tomatillo purée into pot, reduce heat to medium, and cook, stirring occasionally, until purée thickens and darkens in color, about 10 minutes.
5. Step 5Add hominy and remaining 5 cups broth to pot, stir to combine, and cook until flavors have come together, 12–15 minutes. Taste and season pozole with more salt if needed.
6. Step 6Serve pozole verde with radishes, lime wedges, dried oregano, more white onion, cilantro, and parsley alongside so guests can top their bowl as desired.
7. Step 7Cook’s Note: To cook dried hominy: Place 1 cup hominy in a small bowl and pour in water to cover. Let soak 2–12 hours. Drain, place in a pot, and cover with a generous amount of water. Bring to a boil, then reduce heat and partially cover. Simmer until top of each hominy blooms and opens up from the top, 2½–3 hours. Season with kosher salt.

Vegan Mushroom Menudo

This vegan variation on the classic Mexican soup is full of meaty, frilly snow mushrooms that mimic menudo’s traditional ingredients. Still need further soup inspiration? Check out our collection of even more soup recipes

Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

13/13 

Ingredients

6–8 servings

Chile base

3 Tbsp. vegetable oil

3 pasilla or ancho chiles, seeds removed, rinsed

7 guajillo chiles, seeds removed, rinsed

½ large white onion, thinly sliced

4 garlic cloves, peeled

½ tsp. kosher salt

1 tsp. dried oregano

1 tsp. ground cumin

Soup and assembly

12 oz. dried hominy, preferably whole kernel, soaked overnight

Kosher salt

4 cups low-sodium vegetable broth

3 oz. dried snow mushrooms (tremella or white fungus mushrooms)

2 Tbsp. dried oregano, plus more for serving

Chopped white onion, finely chopped cilantro, crushed red pepper flakes, warm corn tortillas, and lime wedges (for serving)

1. Chile baseStep 1Heat oil in a large skillet over medium-low. Add chiles and cook, turning constantly with tongs, until slightly darkened in color and fragrant, about 3 minutes. (Be careful not to burn chiles or they’ll become bitter.) Transfer chiles to a medium bowl, leaving oil behind in skillet; reserve skillet. Pour 3 cups hot water (6 cups if doubling base recipe) over chiles and weigh down chiles with a smaller bowl to keep submerged. Let soak until softened, about 10 minutes.
2. Step 2Meanwhile, cook onion, garlic, and salt in reserved skillet, stirring occasionally, until browned and slightly softened, 12–15 minutes. Add oregano and cumin and cook, stirring, until fragrant, about 1 minute. Transfer onion mixture to a blender.
3. Step 3Add chiles and 1 cup chile soaking liquid to blender and purée, adding more soaking liquid if needed, until smooth. (If you don’t have a high-powered blender, you may want to pass purée through a fine-mesh sieve.) You should have 2½ cups chile base. If you have less, add more chile soaking liquid and blend again to combine.Do ahead: Chile base can be made 5 days ahead. Let cool; transfer to an airtight container and chill, or freeze up to 3 months.
4. Step 4Drain hominy and place in a large pot; pour in fresh water to cover by 2″. Season generously with salt. Bring to a boil, then reduce heat and partially cover. Simmer, adding more water as needed to keep hominy covered by 2″, until hominy is tender and blooming (maize has burst), 1½–2 hours.
5. Step 5Bring broth to a boil in a medium pot over medium-low heat; season with salt. Add mushrooms, remove from heat, and let sit until mushrooms are softened, 10–20 minutes.
6. Step 6Using a slotted spoon, transfer, mushrooms to a cutting board. Cut mushrooms into bite-size pieces with a chef’s knife or kitchen shears and add to hominy along with broth, chile base, and 2 Tbsp. dried oregano. If the soup is very thick, add water to loosen. Simmer, stirring occasionally, until flavors meld, 20–30 minutes. Taste menudo and season with more salt if needed.
7. Step 7Divide menudo among bowls. Top with onion, cilantro, red pepper flakes, and more oregano. Serve with tortillas and lime wedges for squeezing over.

Source : Epicurious

January  2024