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Somebody was lamenting to me the other day that the heat of Texas springs and summers precluded the consumption of hot soups. Those were winter fare. And my friend loved soups.
I started thinking about that. I love soups too, and I have never let a little heat steer me away from anything that tastes good. I’ve been known to cook pot roast in the summertime, if the mood hit right. And then, I thought, since when have Texans let a little bit of hot weather frighten them away from barbecue or Tex-Mex? |
So I ran a skewer through my friend’s logic and dug up this recipe for Mexican Pork and Corn Soup. It’s light enough and spicy enough for any season and makes a wonderful lunch or light dinner. Try serving it with a salad with a lime and cilantro vinaigrette. Add some quesadillas made with Monterey Jack and sautéed squash and mushrooms flavored with a little garlic and cumin.
Enjoy! |
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Mexican Pork and Corn Soup 2 large ham hocks 2 quarts beef stock 6 small tomatoes 4 medium onions, chopped 2 cups corn or hominy Relish: Chopped avocado Sliced green onions Shredded lettuce Cilantro Cubed cream cheese Chopped jalapenos or serranos Lime wedges Peel the tomatoes (Romas are most flavorful this time of year) by dropping them in a pot of boiling water for about 20 seconds, removing them and peeling the skin off. Cut them in half and squeeze the seeds out or dig them out with you fingers. Chop the tomatoes. (You can use canned tomatoes if you like.) Place the ham hocks in a stockpot with the beef broth, chopped tomatoes and chopped onions. Bring to a boil, then simmer, covered, for several hours until meat begins to fall away from the bone. Discard fat and bones, reserving meat. Place the soup in the refrigerator to cool; then remove any fat collected on the surface. Add reserved meat and corn or hominy and simmer for 10 minutes. Serve with relishes on the side. |
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