Santa Fe Sweet Potato Soup Recipes

SANTA FE SWEET POTATO SOUP

Steps:

• Preheat oven to 400F.
• Place red bell peppers on a baking sheet and roast, turning several times, until the skin is blackened, about 25-30 minutes.
• While peppers are roasting, place the dried New Mexico chile peppers in a bowl with the boiling water and keep them submerged (about 30 minutes), until they are softened.
• Place the roasted red bell peppers in a bowl and cover the bowl with plastic or Saran wrap and allow to sit for 15 minutes.
• Remove the roasted bell peppers from bowl, (if they're still too hot for you too handle allow them to cool more), and remove blackened skin from peppers and discard (it should come off easily).
• Cut out the stem and remove seeds; slice peppers thinly and set aside.
• Remove New Mexico chiles from their soaking liquid and discard the liquid; remove the stems and seeds; chop the chiles into small pieces and set aside.
• Cook the onion in the oil in a skillet until tender.
• Add the garlic, serrano, salt, oregano, chopped New Mexico chiles, and stir until fragrant.
• Place chile mixture, along with sweet potatoes and the broth in the crockpot and stir to mix.
• Cover and cook on low for 8-10 hour or on high for 4-6 hours or until the sweet potatoes are tender.
• Remove vegetables from crockpot; puree along with 1- 1 1/2 cups of the broth in a blender or food processor until smooth.
• Return pureed vegetables to soup, and add corn, lime zest, and lime juice.
• Cook an additional 20-25 minutes on high or until soup is hot and ready to serve.
• To serve, garnish with cilantro and roasted red pepper.

SANTA FE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

SANTA FE SOUP

Steps:

• In a large pot, saute meat and onion together until meat it cooked through.
• Stir in seasonings.
• Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
• Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.

SWEET POTATO PORK STEW

Steps:

• In a large bowl, toss pork with mustard until lightly coated. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. , In a Dutch oven over medium-high heat, brown pork in oil. Add garlic; cook 1 minute longer. Add broth; bring to a boil. Scrape bottom of skillet to loosen any browned bits. Reduce heat; cover and simmer for 30 minutes or until pork is no longer pink., Add the onions, sweet potatoes, salt and pepper; cover and simmer 30 minutes more or until the pork and potatoes are tender. Stir in parsley.