BY: CIVANA Culinary Team & DEBBY LARSEN, TUCSON LIFESTYLE HOME & GARDEN EDITOR AND CONTRIBUTING WELLNESS GUIDE.
Everyday the culinary team at CIVANA creates a daily made from scratch soup made with local, seasonal ingredients. Two guest favorites embody the spicy, bold flavors of the Southwest region that we reside in. These soulful soups are some of the most iconic and beloved dishes, nourishing families for generations. Make this at home and tag us @CIVANAresort!
Tortilla Soup, otherwise known as Spa de Tortilla, originated in Mexico City, offers a rich broth and has so many variations from classic chicken base to thick and creamy. CIVANA’s version is a vegetarian-base rich with fresh vegetables like zucchini and yellow squash.
5 large onions, yellow
1oz blended oil
1 jalapeno, diced
1 bunch cilantro, finely sliced
2 oz. cumin
2 oz. dark chile powder
2 T. salt
1 T. ground black pepper
200 pan zucchini and yellow squash, medium diced
8 cups corn, fresh
8 cups black beans, cooked
1/2 #10 can fire roasted tomatoes
3 gallon veg stock
Garnish with your favorite tortilla chips, sour cream, cheese, avocado and fresh cilantro as desired.
Caramelize onion in oil on med heat in large rondo. Once caramelized add jalapeno, chile powder and cumin, ½ the bunch of cilantro, salt and pepper while caramelizing jalapenos and toasting spices. Add tomato paste and cook on low heat until paste is softened. Add squash and soften for 1 min, add corn and cook for 1 min, add beans and cook for 1 min, add diced tomatoes and cook for 1 min. Add veg stock and reduce at med heat until left with2 gallons. Add remaining ½ bunch finely sliced cilantro. Place in 2 400 pans to cool. Once cooled place in air sealed container and store in cooler, date and label. Garnish cooked soup with strips of tortilla chips, avocado, cheese, sour cream and fresh cilantro. Yields 2 gallons, perfect for freezing or sharing with friends.
Posole is a cross between soup and stew and is severed on ceremonial events including Mexican Independence Day, Christmas as well as Sunday family dinners. There are three types of pozole, red (rojo), white (blaco) and green (verde) to represent the colors of the Mexican flag. This versatile dish is wonderful by itself or use it top chips, baked potatoes or as a dip.
2 T. blended oil
1 C. Medium diced yellow onion
½ C. Medium diced celery
¼ C. Chopped garlic
1 C. diced poblano pepper
1 C. Canned hominy, rinsed and drained
1 ½ C. chopped fresh tomatillos
1lb. boneless pork or pork stew cubes
¼ C. fresh cilantro chopped
4 tsp. chili powder
4 tsp. ground cumin
1 tsp. kosher salt
1 tsp. ground black pepper
6 C. fresh Chicken broth or canned
Heat a large sauce pan or pot over high heat. Add your oil, onion, celery, and chopped garlic, Sautee for 1 minute with continuous stirring. Add the pork and continue to stir till the pork is browned. Add your tomatillos, poblanos and dried spices, continue to stir for 2 minutes. Once pork is browned and the veggies are nice and caramelized add your stock and cilantro bring to a boil and then let simmer for 45 min. The pork should be nice and tender and the broth a little thick. This dish yields 6 cups can be served as chili or soup, just garnish with a little fresh cilantro, lime and some grated cotija cheese over the top.
2 C. Pork posole soup
1 C. Shredded jack cheddar cheese
½ bag of your favorite corn tortilla chips
1 bunch fresh cilantro
Bring the posole to a boil in a medium sauce pan, whisk in the shredded cheese and simmer till thick. Place chips in an oven safe bowl, pour the now posole-cheese sauce over the chips and a little extra shredded cheese if desired. Place in 400 degree oven for 2 minutes, should be nice and golden brown add fresh chopped cilantro and serve!
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