After the “Twelve Days of Treats,” the general excess of the holidays, and eating at food trailers in Austin, my husband issued a new food challenge: only salad for lunch and soup for dinner. His rationale? If Survivor lasts thirty-nine days and the competitors look emaciated at the end, surely we could try a “39-day Soup Challenge” to lose weight and feel healthier.
So, here is day one of my soup challenge:
Green Chile Noodle Soup with Pork
3 c. chicken stock
3 c. water
5 T. mild green chile powder
1 t. ground coriander
1 t. dried cilantro
1/8 c. dried onions
1 clove garlic, peeled and smashed
2 t. red wine vinegar
1/4 t. cayenne pepper (omit for less spicy soup)
1-4 oz. can chopped mild green Hatch chiles
1/2 lb. cooked shredded pork (I used some leftovers from my last batch of banh mi pork.)
1 can garbanzo beans (do not drain)
2 pkg. Somen noodles
Freeze dried corn for garnish
In a large sauce pan or soup pot, combine first nine ingredients. Stir to combine and bring to boil. When mixture comes to a boil, add chiles, pork and beans. Reduce heat to low and simmer for 30 minutes. Bring back to a boil and add noodles. Boil for 3 minutes.
Remove from heat. Ladle into bowls and garnish with corn. Serve.
A steamy bowl garnished with freeze dried corn.
I modified a recipe for Green Chile Sauce that I picked up at Savory Spice in Austin. This is a spicy soup but a little bit goes a long ways; it is so satisfying.
If you have a source for getting your hands on some of this freeze dried corn stuff, do so. It is addictive and a great snack. (I think Whole Foods carries some.)
Enjoy and stay tuned as the soup challenge pans out.
