Chicharrones give this cactus and tomatillo soup a strong flavor.
material: For 4 to 6 people.
- 6 cups chicken soup
- 450g tomatillos (peeled)
- 6 cloves of garlic, peeled
- 2 jalapenos (with stems)
- 1 small white onion, quartered
- Peel 450g of white potatoes and cut them into 2cm cubes.
- 6 medium-sized nopales, peeled, cut in half lengthwise, sliced thinly, washed and drained
- Salty as you like
- crackling 50g
Preparation:
1. Boil tomatillos with garlic, jalapenos, and onions. Reduce heat to medium. Simmer until vegetables are tender, about 20 minutes.
2. Let it cool slightly, then transfer the vegetables and soup in batches to a blender. Puree until smooth.
3. Then return it to the pot. Bring the soup to a slow boil over medium heat. Add potatoes and cook until tender, about 18 minutes.
Four. Add cactus and cook until very tender, 15 to 17 minutes.
Five. Season with salt and add half of the pork rinds. Garnish with remaining chicharrones.
