Post by Okwes on Mar 7, 2008 13:29:49 GMT -5
Apache Soup
Yield: 4 Servings
Ingredients
5 Oz lean lamb or beef;
-Shredded
1 onion; chopped
5 Cloves garlic; sliced thin
-5-8
1 Tsp oil
1 Each, Red And Green Bell
-Pepper,
1 Each, Mild Red And Mild
-Green Chi
1 Large carrot; sliced thin
1/2 Tsp cumin
4 ripe tomatoes; diced
6 1/4 Cups beef; lamb, or
-vegetable
broth
1/2 Tsp mint
14 Oz cooked and drained hominy
- (Or use c
4 Oz leaves or greens; torn (4
- to 5)
Salt and pepper
Lemon wedges (optional)
Instructions
Preparation time: 20-25 minutes Cooking time: 1-1 1/2 hours
Lightly brown the lamb, onion, and half the garlic in the oil; add extra
oil
if needed.
but avoid using too much (traditionally, Apaches did not fry, so their
dishes are
never greasy).
Add the peppers, chiles, carrot, cumin, and tomatoes and cook for a few
minutes,
then add the broth, mint. and hominy, and bring to a boil. Reduce the heat
and cook
at a low simmer for about 30 minutes or until the meat and vegetables are
tender.
Just before serving season to taste then add the greens at the last moment,
allowing them to wilt briefly in the heat of the pot. Serve each bowlful
with lemon
wedges if wished
Serves 4
Yield: 4 Servings
Ingredients
5 Oz lean lamb or beef;
-Shredded
1 onion; chopped
5 Cloves garlic; sliced thin
-5-8
1 Tsp oil
1 Each, Red And Green Bell
-Pepper,
1 Each, Mild Red And Mild
-Green Chi
1 Large carrot; sliced thin
1/2 Tsp cumin
4 ripe tomatoes; diced
6 1/4 Cups beef; lamb, or
-vegetable
broth
1/2 Tsp mint
14 Oz cooked and drained hominy
- (Or use c
4 Oz leaves or greens; torn (4
- to 5)
Salt and pepper
Lemon wedges (optional)
Instructions
Preparation time: 20-25 minutes Cooking time: 1-1 1/2 hours
Lightly brown the lamb, onion, and half the garlic in the oil; add extra
oil
if needed.
but avoid using too much (traditionally, Apaches did not fry, so their
dishes are
never greasy).
Add the peppers, chiles, carrot, cumin, and tomatoes and cook for a few
minutes,
then add the broth, mint. and hominy, and bring to a boil. Reduce the heat
and cook
at a low simmer for about 30 minutes or until the meat and vegetables are
tender.
Just before serving season to taste then add the greens at the last moment,
allowing them to wilt briefly in the heat of the pot. Serve each bowlful
with lemon
wedges if wished
Serves 4