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Sopa de Chipilín
A flavorful and aromatic soup made with chipilín leaves, a staple green in Salvadoran cuisine, often enriched with chicken or pork, vegetables, and sometimes masa for thickening.
🧂 食材
- 500 g Chicken thighs or pork shoulder(cut into bite-sized pieces)
- 4 cups Chipilín leaves(fresh, stems removed, or 1 cup frozen)
- 2 tbsp Vegetable oil
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 2 medium Tomatoes(chopped)
- 1/2 medium Bell pepper(chopped)
- 2 medium Carrots(peeled and diced)
- 2 medium Potatoes(peeled and diced)
- 8 cups Chicken broth or water
- to taste Salt
- to taste Black pepper
- 2 tbsp Corn masa harina(optional, for thickening)
- 1/4 cup Water(if using masa harina)
👨🍳 步骤
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken or pork pieces on all sides. Remove meat and set aside.
⏱️ 8-10 minutes - 2
Add chopped onion, minced garlic, chopped tomatoes, and chopped bell pepper to the pot. Sauté until softened.
⏱️ 5-7 minutes - 3
Return the meat to the pot. Add diced carrots, diced potatoes, and chicken broth or water. Bring to a boil.
⏱️ 5 minutes - 4
Reduce heat to low, cover, and simmer until the meat and vegetables are tender.
⏱️ 30-35 minutes - 5
If using masa harina, whisk it with 1/4 cup of water in a small bowl until smooth. Stir this mixture into the soup to thicken it slightly. Cook for another 5 minutes.
⏱️ 5 minutes - 6
Stir in the chipilín leaves. Cook for just a few minutes until the leaves are wilted and tender. Season with salt and pepper to taste.
⏱️ 3-5 minutes - 7
Serve hot, garnished with fresh cilantro if desired.
💡 专业技巧
- ✓Chipilín leaves can be found fresh in Latin American markets or frozen. If using frozen, thaw and drain them before adding.
- ✓For a vegetarian version, omit the meat and use vegetable broth.
- ✓The masa harina is optional but adds a traditional thickening and subtle corn flavor.
✨ 创意变奏
为您的创意版本提供灵感
- Add other vegetables like zucchini or green beans.
- Include a pinch of cumin for added depth of flavor.
- Serve with a side of rice and lime wedges.