Mexican Wedding Soup Food

ASADO DE BODAS (WEDDING STEW WITH PORK)

Steps:

• Heat a heavy skillet over med-high heat.
• Add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until they soften and blister.
• Remove from the pan.
• Place in a heatproof bowl and pour the hot water over them.
• Soak for 15 minutes, stirring once.
• Drain, reserving 1 cup of the soaking liquid.
• In a blender, combine the chiles and the reserved soaking liquid, garlic, and salt and puree until perfectly smooth.
• In a small skillet over medium heat, toast the cumin, clove, and peppercorns until fragrant, stirring frequently so they don't burn.
• Let cool completely and grind in a spice grinder.
• Place the pork in the bottom of a 5-quart slow cooker and sprinkle with the ground spices.
• Add the onion, marjoram, bay leaf, and cinnamon.
• Pour the chile puree over the meat and add the water.
• Stir well; cover and cook on LOW for 6 hours, stirring once or twice, until the meat is tender and the sauce is thick and fragrant.
• Remove and discard the bay leaf and cinnamon stick.
• Stir in the vinegar, brown sugar, orange zest, and chocolate; serve hot with simple white rice and warm flour tortillas.

SOUTHWEST-STYLE WEDDING SOUP

Steps:

• In a Dutch oven, heat oil over medium heat. Add carrots, celery and corn; cook until tender. Stir in stock. Increase heat to high; bring to a boil., Meanwhile, combine bread crumbs, taco seasoning, egg and chicken; mix lightly. With wet hands, shape into 1-1/2-in. balls. Reduce heat to simmer; gently drop meatballs into stock. Cook, covered, until meatballs are no longer pink, 8-10 minutes. Stir in pasta. Simmer, covered, until pasta is tender, 6-8 minutes. Sprinkle with cilantro and salt., Serve with avocado and sour cream.