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on August 27, 2008 8:56 pm
Someone posted on the boards looking for a way to make a lower fat tamale soup of some sort.
Played around with it and came up with this based on what my Mexican friends' mamas taught me about traditional tamale makin':
Tracy's Lower Fat Tamale Soup
1/2 lb pork loin roast
1/2 lb boneless, skinless chicken breast
1/4 c. water
1 Tablespoon chili powder
1/2 Tablespoon garlic salt
1/2 Tablespoon ground cumin (comino)
1/2 tsp Tablespoon (or less) black pepper
1 onion (chopped)
2 cloves garlic (minced)
1 small can green chilis or anaheim chilis (depending on the heat you like)
1 can creamed corn
1 can stewed tomatoes
1 can chicken broth
2 cans pinto or kidney beans (I use ranch style w/jalapenos)
1/4 c. Masa flour
2 tbsp. warm water
Reduced fat sour cream or plain greek-style yogurt
Reduced fat/2% mexican cheese
Cook and Shred The Meat:
Cut the pork roast and chicken breast into fist size chunks. Put the chunks into crockpot along with water and cook on low setting according to your crock pot's instructions for a 1 lb. roast (probably a couple of hours). Remove meat from crockpot and allow to cool, but SAVE the juices ... you will use them later in the soup. After the neat chunks are cool enough to handle easily, shred them well with your fingers or a fork. Try to remove and discard the fat as you go. If you have cooked the meat chunks thoroughly, it will be easy to shred into small pieces with your fingers.
Combine Pork and Chicken:
Saute onions and garlic in the bottom of a very large stock pot in 2 tsp of olive oil over medium heat until onions are clear. Turn off heat. Add the chilis and both meats and mix together. Make sure that the meats are thoroughly combined and mixed well. You are now ready to add the seasoning.
Add the Spices and Seasonings:
Mix together chili powder, garlic salt, cumin and black pepper in a container, pour over the meat mixture and mix with your hands until it is completely distributed through the meat. It takes a good 3-5 minutes to get the mixture completely uniform.
Add the remaining soup contents:
Add corn, tomatoes, chicken broth, reserved chicken/pork juices and beans and stir together. Bring to a boil for 2 minutes then reduce to low heat and allow to simmer for for about 50 minutes. (Or, alternately, dump the meat mixure and all these things back into the crockpot and cook it for a few hours). In a separate bowl, mix together masa flour and warm water to make a paste. Add to soup and allow to simmer for another 10 minutes. (In crockpot, another 20-30 minutes)
Serve:
Serve with a dollop of sour cream or greek yogurt and sprinkle of cheese.
Obviously, I haven't tried it yet, but it's soundin' good, so I probably will very soon and will ad pics and a report then!
