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It's Getting Cold

This is a soup that the Pirate and I created together out of the things we love best. It's different every time I make it because I always have different stuff coming out of the garden, but below is the basic recipe that never changes.

Co-Prosperity Sphere Sweet Potato and Hominy Soup
(The Taste of Prosperity!)

1 large sweet potato, cut into 3/4" cubes
1 large onion, cubed
4 cloves garlic, minced
2 T. olive oil
2 large cans whole peeled tomatoes
1 can white hominy
1 can green enchilada sauce
2 cans chopped green chiles (NOT jalapenos)
1 can red kidney beans
1 can sweet corn
1 T. oregano

Open all the cans and have them ready. In a large stock pot (and I mean large - at least 4 gallons), lightly saute the onion and garlic for about a minute. They onions do not have to be translucent. Dump everything else into the pot (pour the juice in with the veggies) and cook over medium heat until the sweet potatoes are soft. Add more water if it's not soupy enough. Cook longer if it's too soupy. Makes a shitload.

Fresh ingredients (tomatoes, corn, beans, oregano, homemade sauce) can be substituted for any of the canned ingredients. Other lovely additions: chickpeas or black beans, zucchini, ground meat, chipotle peppers in adobo sauce, carrots, white potatoes, TVP, cilantro, cumin, persimmons, winter squash. The proportions are inexact and can be played with at will.

Serve with hot, fresh corn bread and be very happy.


( 4 comments — Leave a comment )
Sep. 18th, 2003 12:21 am (UTC)
Sounds delicious! Maybe I'll mess with a sweet potato soup this weekend.
Oct. 29th, 2004 05:41 pm (UTC)
What are green chilis (not jalapenos) when they don't come in a can?

(I'm making a grocery list for the first time in years, so as to more efficiently get most of what I need in a single grocery trip, rather than shopping every 5 days or so next month - and I'm also going to attempt to cook a hell of a lot of random chili, soup, and gruel over the weekend.)
Oct. 31st, 2004 10:47 pm (UTC)
Green chiles that are not jalapenos are anaheim chiles. If you want to roast them yourself, it's easy to do provided you can find the fresh article. Just put the whole chiles on a cookie sheet and pop them under the broiler. Leave them there for about five minutes. You'll hear popping as the skins blister. Turn them occasionally so that the whole skin becomes black and blistered.

The next step is very important: take them out of the oven and put them into a large bowl or pot, and cover them tightly. Let them sit there for at least 10 minutes, or until they're cool enough to be touched with the fingers. When you can touch them, take them out of the pot and peel them with your fingers. The skin should now come off easily and in large pieces.

Cut off the stems and remove the seeds (although your dishes will be spicier if you leave the seeds in). And they're cooked and ready to use.
Nov. 1st, 2004 02:28 am (UTC)
Thanks. Yeah, I was vaguely familar with that procedure, but yours was a better explanation than I'd seen elsewhere.
( 4 comments — Leave a comment )