Time for another food journal!
If y'all have been keeping up with the news, you may have heard that Austin has had some uncharacteristically FREEZING COLD days lately. Earlier this week, we had a couple days where many roads around town were closed because they were frozen over and dangerous. (Before you yankees start making fun of us for freaking out about cold/ice - we literally do not have the equipment/infrastructure to handle the extreme cold or ice/snow. So yes, it is a big deal when we have below freezing temps. It's a safety risk to the city.)
BUT ANYWAY. Since I've been freezing my butt off the past couple of weeks, I ventured into some soups with my instant pot. Here are the recipes I cooked!
Instant Pot Pozole
Because I grew up in San Antonio, pozole has always been a comfort dish for me. It's decently healthy, filling, warm, and you can customize it wish all kinds of good shit.
This recipe was so quick and easy to do in the Instant Pot. I got at least 6 servings out of this, and possibly more.. I may have lost count over the days.
2 lbs pork shoulder (I learned that pork shoulder is the same thing as boston roast/butt roast... why are there so many different names for the same cut of meat?!)
4 cups chicken broth
5 cups white hominy
1/3 cup ancho chile powder (this may be hard to find. I found it in my grocer's bulk spices section)
1 tbsp comino (cumin)
1 tbsp oregano
6 cloves garlic, minced
1 tbsp kosher salt
1 tbsp black pepper
3 cups cabbage
optional: avocado, or anything else your heart desires
- Chop the pork-of-many-names into 2-inch cubes and throw it in the pot. (I did spray mine with a quick coat of coconut oil first because I was paranoid about sticking.)
- If you bought canned hominy, make sure to drain it, and then throw it in the pot.
- Add your minced garlic and all spices to the pot. Pour in your 4 cups of chicken broth as well. I recommend giving the soup a quick stir to mix things up, but you can do what you want.
- Secure the lid of your pot and select the Meat/Stew option. (I think you could also use the soup function, but I decided to use the stew option because of the pork.) I left the time on the default 35 minute cook cycle. Make sure your pressure valve is closed.
- While that's cooking, you can prep your garnishes (or go play a couple matches of Overwatch while you wait). Slice the radishes into thin circles, and chop the cabbage into thin slices. The lime should be wedged.
- When the cook cycle is complete, open 'er up and give things a good stir. You can use your
spoon/ladle to help break up any chunks of pork if you'd like. Pour yourself a nice bowl of goodness and then add your cabbage and radish on top. Squeeze the juice from one or two of your lime wedges into your soup, and then throw them in the bowl for a little extra flavor. (But I
advise eating around the wedges.. not actually ingesting them. lol)
- DIG IN! I didn't have any avocado on me at the time, but adding a few slices of avocado on top is super good too.
**This pozole freezes great, so if you don't think you'll be able to finish it all quickly, go ahead and portion some out for the freezer. I recommend freezing just the soup part alone, and storing your toppings in the fridge until you've thawed/heated your soup up and are ready to eat.
Vegetable Tortellini Soup
Now that I am obsessed with Instant Pot cooking, I've been lurking the r/instantpotrecipes subreddit. There's not a whole lot on there currently, but there are definitely some gems. I decided to use this recipe (with my own tweaks, ofc) because it looked cheap and delicious. (Living alone in an expensive city, I'm all about budget-friendly cooking... lol)
I've also been trying to work more meatless dishes into my weekly routine, so this was great for that as well. This recipe makes 10 servings, unless you're really hungry. Then maybe it makes 6 or 8...
2 quarts vegetable broth
1 package cheese tortellini
4 medium carrots, sliced into circles
1 can stewed tomato
2 cups green beans (I cut mine into 2-inch pieces to make them more manageable)
3 cups chopped kale
1/2 white onion, sliced
1 tbsp red pepper flakes
1 tsp oregano
1 tsp parsley
1 tsp basil
dash of salt and pepper
optional spices I added (sometimes I just throw in whatever else sounds good at the moment):
1 tbsp comino
1 tbsp chili powder
1 tsp garlic powder
1/2 tsp tumeric powder
- Select the Saute function on your pot and saute your onions and carrots until soft (and amazingly fragrant).
- Throw the remaining ingredients, except for the kale, n the pot. Stir gently so that you don't break your beautiful tortellini.
- Select the soup setting and let cook for about 25 minutes. (This time while you wait, go play something besides Overwatch. Variety is good. I played the Monster Hunter: Worlds beta for a change of pace.)
- When the cook cycle is complete, quickly release the pressure by opening the pressure valve. When you've released all the pressure that you can through the valve, open the lid and smell your beautiful concoction. Gently stir in your kale and let the soup continue heating until all kale is wilted.
- Portion out and ENJOY!
**This is another great freezable recipe. Keep your immediate portions in the fridge and freeze the others until you can get to them.
So there you have it! Some nice, warm, comfy soups for your cold, wintery days. Though, a couple of days after making the vegetable soup, things started warming up a little in Austin.... stupid unpredictable weather.
Just like before - if you have any recipes or suggestions you want to share, feel free to leave them in the comments below! I'd love to hear the stuff y'all have tried.