Feijoada INGREDIENTS: 1 (12 ounce) package dry black beans, soaked overnight 1 1/2 cups chopped onion, divided 1/2 cup green onions, chopped 1 clove garlic, chopped 2 smoked ham hocks 8 ounces diced ham 1/2 pound thickly sliced bacon, diced 1 tablespoon olive oil 2 bay leaves, crushed 1/8 teaspoon ground coriander salt and pepper to taste 1/2 cup chopped fresh cilantro (optional) 1/4 cup chopped... 

By Belia Casares Ingredients: 6 Chicken legs or chicken pieces One box or bag of Vermicelli 1 Onion 2 Stalks of Celery 2 Cloves of Garlic 6 Tomatoes 2 Teaspoons of Cumin Salt and Pepper to taste Water to boil Instructions: Brown the chicken Brown the vermicelli in a separate pan. Be careful not to burn it. Mince the onion, the celery and the garlic. Use stewed tomatoes or boil tomatoes and then mix... 

By Norma Sendowsky 1. Prepare chicken broth 2. Cooking whole tomatoes separately. When tender extract their skin, without skin blender 3. Boil rice separately 4. Add all to the broth; After the plates are served,  add a little cream and  finely chopped parsley for decoration. Hope you enjoy! – Norma This soup is favored by: Dr. Ana Nogales — You can never lose your education  Read More →

By Jose Mendoza “Traditional Peruvian Chicken Soup (Aguadito de Pollo) is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).” Ingredients 4 skinless, boneless chicken breast halves – cut in half salt and pepper to taste 1/2 cup olive oil 1 medium onion, chopped 1 teaspoon minced garlic 1 tablespoon seeded, minced serrano chile 1/2... 

Ingredients * 1 lb. Gomphus clavatus, cut into 1″ matchsticks * 1 medium yellow onion, chopped * 1-2 poblano chilies, chopped * 2 cloves garlic, minced * 2 T. no-salt butter * 2 t. epazote (or Mexican oregano) * 1 T. salt * 1/2 t. ground white pepper * 1 T. flour * 2 C. chicken stock * 1 C. water * 1 C. half and half * 1/2 C. Mexican crema * (or creme fraiche or sour cream) * 1 medium Haas avocado Directions: 1.... 

By Violeta Vázquez (Charlie Vázquez’s mom) Ingredients 1 small chicken cut into small pieces 3 corn on cob, cut in thirds 10 Spanish olives 4 quarts of water 3 large potatoes cut chunky ½ cup white rice, not cooked Spices and sauce: 3 tablespoon homemade (or other) sofrito ¾ tablespoon Goya adobo powder 1 teaspoon Goya garlic powder ½ teaspoon Goya black pepper 1 small envelope... 

Sopa de Fideo – by Teresa Leon 1 7-oz package of Fideo or angel hair pasta broken into small pieces 2 tablespoons olive oil 1 14-oz can diced tomatoes or 3 fresh chopped tomatoes seeded 6 cups water or chicken or veggie stock (use less for thicker soup) 1 small onion, chopped 5 large clove of garlic, coarsely chopped 1 or 2 bay leaves 3 tablespoons tomato paste freshly ground black pepper 1... 

Ingredients: 1 – 7 oz pack of Cut Fideo ¾ – of an 8 oz can of tomato sause 3 – Cups of water ¼ – sliced yellow onion 1 tsp of Knorr chicken flavor bouillon 3 tsp – cooking oil Salt to taste Directions: In a medium sauce pan add the 2 tsp of oil and the fideo.  Stir until the fideo is golden brown.  Add all of the other ingredients and boil until the pasta is cooked. Enjoy. This... 

Ingredients 2 pounds beef tripe 2 onions, chopped 4 (15 ounce) cans white hominy 1/4 teaspoon chili powder salt and pepper to taste Directions In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook... 

Ingredients 1 1/2 lbs pork shoulder 2 garlic cloves, peeled 1 tablespoon cumin powder 1 onion, chopped 2 garlic cloves, chopped 2 tablespoons oil 1/2 teaspoon black pepper 1/2 teaspoon cayenne 2 tablespoons California chili powder 1 tablespoon salt 1/4 teaspoon oregano 4 cups canned white hominy, drained and rinsed 3-5 cups pork broth, from cooking pork shoulder 1 cup canned diced green...