Caldo De Hongos Recipes

Steps:

• In a large soup pot or Dutch oven, heat the olive oil and add the ham hock, onions, and pepper and cook, stirring occasionally, until slits of ham hock have begun to open and vegetables are soft, about 8 minutes. Add the garlic, bay leaf, 1 teaspoon of the salt, pepper, to taste, and paprika and cook for 1 minute longer. Add 9 cups of water, bring to a boil, reduce heat to a simmer and cook for 1 hour. Drain the white beans and add them to the pot. Return to a simmer and continue to cook at a simmer until beans are just beginning to get tender, about 1 hour longer. Remove the ham hock and, when cool enough to handle, remove the meat from the hock and shred into bite size pieces. (Discard skin and bones.) Return the meat to the pot along with the remaining salt (or to taste), potatoes, turnip greens, and chorizo and continue to cook until beans have broken down slightly, potatoes and greens are very tender, about 1 hour longer. Remove the bay leaf and serve hot.
• Note: you may have to add a bit more water if the soup gets too thick during the lengthy cooking time.

Steps:

• Heat olive oil in a large stockpot over medium heat. Add onions and saute for about 2 minutes. Add garlic and saute for another minute.
• Stir in jalapenos and mushrooms and cover pot, reducing heat to low.
• Let vegetables sweat for about 10 minutes, or until softened and juices are released from the mushrooms.
• Add water or broth, salt and pepper to taste, and cilantro.
• Bring to a boil, then serve immediately.

Steps:

• Clean mushrooms.
• Cut and discard the stem of each mushroom, slice caps in half lengthwise, and finely slice halves.
• In large stockpot, heat olive oil, and sauté onion 2 minutes.
• Add garlic, sauté for a few seconds.
• Add jalapeños, sliced mushrooms and huitlacoche.
• Cover pot, reduce heat to low and let vegetables cook for about ten minutes, or until soft.
• Add water or broth, season with salt, bring to boil, add chopped epazote or cilantro, and serve immediately.

Steps:

• In a large pot, warm the oil and saute onions over medium low heat.
• Add tomatoes, green chile, 1 quart of beef stock, cumin and salt and pepper to taste.
• Simmer the soup over medium low heat for 30 minutes, if soup seems to thick, add some of the additional stock to thin.
• Cut the tortillas into fine silvers and mince.
• In a large bowl, mix the cut tortillas with the ground beef; add the egg, garlic, salt and pepper.
• Shape into tiny meatballs and drop into the pot of soup.
• Continue to cook on medium low until meatballs float to the top.
• Serve in individual bowls garnished with fresh cilantro.