We had another Soup-er Sunday today. This was really our only one for the month of December since we have so many obligations and then Christmas. We also needed to celebrate the Rocket Scientist’s birthday, so we used today to do that as well.
The soup today was the Arizona version of Cazuela. There are many versions from different South American countries, but this one has been on my favorite list since the early 90’s. I used to work on the south side of the city, where some of the best Mexican food restaurants in town happen to be. My favorite little place is called Mi Nidito (my little nest). Perhaps you have heard of it…there is a famous person who visited there and apparently it’s a big deal!
At any rate – their version of Cazuela makes me so very happy. Served with warm, fresh tortillas (picked up from the tortilla factory down in the same area of town…so good!) this is a rib sticking soup. As I mentioned, there are several versions of it and the one here in Arizona is very heavy on potatoes and garlic! YUMMO! It is usually made with machaca or carne seca – both drier meats. However, I was running short on time and ended up just cooking a roast overnight in the crock pot – and it worked just fine. That being said – this is a recipe that you can play with, add to, take form…make it your own. My measurements are winging it for a family of 5 with leftovers!
Cazuela Mac Style
4 pound Rump Roast
8 cloves freshly chopped garlic (or 2T of the pre-chopped in a jar)
2 cartons Beef Broths
One large onion, coarsely chopped
5-6 large potatoes, skin on, chopped French fry style
1 bunch Cilantro, coarsely chopped
3 small cans chopped, roasted chilies (Hatch are the best)
Salt to taste
Cook roast in crockpot on low for 10-12 hours with one carton of broth/stock and one can of chilies (I have a crockpot with a timer so I just set it and go to bed.). Remove roast from crockpot and shred.
In a large soup pot place the shredded roast, the liquid contents of the crockpot, additional carton of broth/stock, ½ of the cilantro, chopped potatoes, onion and remaining cans of chilies.
Bring to a boil, reduce to a simmer and cook for 30 minutes, or until potatoes are tender. Add ½ of the remaining cilantro and cook for another 10 minutes.
Place soup in a bowl and garnish with chopped cilantro.
