The Taste of Santa Fe

Isn’ it curious how one bowl of soup can drum up so many memories?

Santa Fe is known for many things:

Like whether you prefer red or green chili sauce, how there are more healers there the ‘regular’ folks, it’s rich culture, and so much more…

But I always return to their take on chicken soup, Pozole.

 Savory & Spicy 

If you ever have a chance to go, make a reservation at Cafe Pasqual’s. A quaint restaurant with local fare that is affordable and made with love. I go there every trip.

It’s coming into flu season here. Yesterday I woke up feeling as if I had swallowed razors. Rumor has it this virus turns into a nasty head cold. The rest of me actually felt pretty good, but who knew what would happen next?I knew exactly what I needed.

The Taste of Santa Fe

The nurturing effects of a bone broth, with the clearing capabilities of roasted chili’s. Everyone know’s the healing effect’s of chicken soup, but today we will explore it from an Ayurvedic perspective.

Of course, I didn’t follow a recipe, I followed a taste in my heart. But I did make you one 🙂

The Broth

  • 6.5 lbs Chicken (whole, bone in, organs removed)
  • 2 tbs. Coriander Seed (a small handful)
  • 4 tbs. Dried Oregano (another handful)
  • 1 tbs. Black Peppercorns
  • 1 tbs. Himalayan Salt
  • 1 tbs. Garlic Powder.
  • 1 tbs. Ancho Chile Powder
  • 1 tbs. Cumin Seeds
  • 1 tbs. Minced Garlic
  • 1/2 tbs. Dried Lemon Peel
  • 1/2 tbs Dried Thyme
  • 1 tbs Paprika
  • 1/2 tbs Dried Rosemary
  • 1/2 tbs Dried Sage
  • 1/2 tbs Hing (asofoetida)

Let every thing boil for minimum on hour, but I recommend a little longer. You want the chicken to be falling off the bone. Not listed here is all the scraps from the onion, carrot, celery, and garlic that I used in the soup. Don’t worry, it will all be filtered out.



The Soup

  • 2 Poblano Peppers (2 oz)
  • 2 Sweet Italian Peppers (2 oz)
  • 2 Jalapeños (1.3 oz)
  • 2 Small Yellow Onions (2 oz)
  • 1 Monster Carrot- Was the size of 4 regular carrots! (10.3 oz)
  • 4 Celery Stalks (4.25 oz)
  • Portobello Mushrooms (5.25 oz)
  • Hominy- This is what makes is dish unique (20 oz can)

I roasted ALL the vegetable first. This concentrates the flavor, and also makes them have a more warming effect on the body. Which is great for cold climate, and when you have the chills.

I did this preparatory work while the stock was bubbling away. The  mushrooms and peppers only take about 20 mins, while the hardier veggies like celery and carrots take longer. So you may want to check it from time to time.

When the chicken is done grab a very large container, and put your strainer inside of it. You may also want to place a cheese cloth on top of it to strain the smaller things. Dump everything in, pull the strainer out, and plan in another bowl to continue draining and cool.

While the chicken is cooling, put the strained brother back into the soup pot. If you have a lot of fat, you can skim it off by holding a spoon horizontal and letting the beads float in. This is called clarifying. I did not have much, and left mine in for flavor. It is a lean soup anyhow.

I got about 12 cups of broth.

Chop up your roasted vegetable and put in the broth. Bring it up to a low simmer. Pull all the meat off the bones, omitting the skin, bone, cartilage, and anything that is not straight meat. Dice the chicken, and put in the simmer soup pot.

I had about 30.5 oz of chicken meat.

This nostalgic soup make 8 hearty bowls worth, with the following macros: 306 calories, 25 carbs, 6 fat, and 38 protein.

Between my garden and my CSA, I had plenty of peppers. The soup was delicious, but not as spicy as I had hoped. If you prefer a more subtle warm up, stick with this recipe. Next time I think I will add some chipotle chilis in Adobo sauce to the stock. …Historically this soups is made with New Mexican chili peppers, and pork instead of chicken.

You may also like to garnish this soup with avocado & cilantro.

Pictured here is: David Frawley, esteemed author, and founder of the American Institute of Vedic Studies; and friend Neva Ingalls, Owner of Inner Domain, a Yoga and Ayurveda Training School.

Here is break down of the qualities that this soup contains per ingredient, I used www.joyfulbelly.com as my reference, and includes link for every ingredient in case you would like more information. Every craving something? Look it up and see why.

  • Chicken- grounding, nourishing, sweet
  • Yellow Onion- warming, diaphoretic, grounding, sweet
  • Carrot- stimulating, purifying, sweet
  • Celery- detoxifying, pungent, bitter
  • Black Pepper- destroys mucus, pungent, stimulant
  • Coriander Seed- digestive aid, bitter, pungent
  • Oregano- anti-bacterial, anti-fingal, warming
  • Garlic- pungent, moving, decongestant, expectorant
  • Cumin- aids digestion & assimilation, drying, blood purifier
  • Hing- aids digestion, expectorant, stimulating
  • Sweet Pepper- pungent, sweet, bitter, anti-inflammatory
  • Hot Pepper- pain killer, anti-inflamatory, anti-bacterial, improves digestion, stimulating, warming, euphoric, thins mucus
  • Pozole (corn)- diuretic, drying, warming, sweet
  • Mushroom- immune stimulant, detoxifying, grounding

All pictures, except the one of me, are taken by me.

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