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Avocado Corn Soup

Provided by: Chileanavocados.org

Only four ingredients plus garnish and you have a savory soup that's perfect for a fall or winter supper or brunch starter. If you wish, use the canned Mexicorn®, with bits of red and green pepper. You can also use frozen corn kernels and cook them in the microwave according to packaged directions. If you wish, chop a quarter cup of any of the fresh herbs suggested, to stir in just before serving. Avocado adds wonderful flavor and richness to the creamy soup, and there are only 200 calories per satisfying serving.

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Meatball and Olive Stew (Albondigas Verdes)

Submitted by: Melanie

This Mexican classic features beef and pork meatballs floating in a rich tomatillo broth.

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Mexican Chicken and Tomatillo Stew

Submitted by: Mexican Hass Avocado Importers Association

This traditional stew makes a hearty accompaniment or meal in itself.

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Easy Chicken Posole

Submitted by: deedee

This easy-to-make chicken and hominy soup is one of many great Mexican Christmas traditions, or simply delicious whenever you want to eat something warm and comforting. It's garnished with thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, and lime wedges, which diners add to the soup as they please.

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Pork Green Chile

Submitted by: DEONNE1

Pork slowly stews with green chiles, jalapenos, onions, tomato sauce, and spices in this simple and authentic dish that has been handed down through the generations.

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Caldo de Res (Mexican Beef Soup)

Submitted by: LKONIS

This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones.

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Slow Cooker Pozole

Submitted by: MAJORGSP

This is the easiest recipe I've found for making Pozole. Your kitchen never smelled so good! Excellent on cool or cold day. We garnish it with cilantro and sliced radishes and serve with a side of Mexican rice and tortillas.

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Beef Caldo with Spinach

Submitted by: Holly B.

Home Town: Elmhurst, Illinois, USA

Living In: Chapala, Jalisco, Mexico

A thick and delicious Mexican soup with beef, tomatoes, and potatoes that can be whatever you want it to be by adding even more of your favorite vegetables. A little hint of red wine add wonderful flavor.

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Menudo Rojo (Red Menudo)

Submitted by: GUSTAVO6

Inexpensive to make, and fully authentic, this menudo will have your Latin lovers swooning! This recipe uses a combination of chiles to deliver its trademark red color, and packs a mildly spicy punch. And it is really quite easy to make - my husband absolutely devoured it the first time I made it.

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Chile Colorado

Submitted by: VARISSUL

I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.

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Shrimp and Octopus Soup (Caldo de Camaron y Pulpo)

Submitted by: SCOOBYLADY

This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas.

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Chile Verde II

Submitted by: Clare

A delicious Mexican dish of pork simmered in tomatillos and chiles.

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Carne Guisada II

Submitted by: KDBUNGARD

Home Town: Houston, Texas, USA

Living In: Galveston, Texas, USA

A Mexican beef stew smothered in a semi-spicy gravy. Simple to make, but tastes wonderful. Serve with mashed potatoes, rice, and/or homemade tortillas. Cooking time may be cut, but the meat will be less tender.

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Green Chili Stew

Submitted by: Lynn

Beef, potatoes, tomatoes and onion seasoned with cumin, garlic salt, and green chiles.

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Posole Soup

Submitted by: Bryan B

Authentic Posole is made with the pig's head; the ears are the delicacy. This simple recipe uses more 'acceptable' ingredients.

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Caldo De Res (Beef Soup)

Submitted by: Alex Trejo

This is a traditional Mexican beef and vegetable soup seasoned with cumin, cilantro and lime.

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Menudo

Submitted by: ksalinas

Always wondered but never dared? This is simple recipe will help you please any avid lover of Mexican cuisine, and give you a delicious introduction to the world of beef tripe.

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Guadalajara Soup

Submitted by: DONTOM

This is an excellent pinto bean soup. Serve this with warm corn or flour tortillas. This is a thick chili-like soup that will fill you up with warmth and happiness.

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Posole Stew

Submitted by: Cheryl Bishop

This is an adaptation from a New Mexico staple. Posole is a common dish in the Jalisco region of Mexico.

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Guisado de Cerdo

Submitted by: Lalena

You will use everything but the oink in this hearty Latin American stew, which is flavored with chorizo, pancetta, root vegetables and bell pepper. Along with the pork shoulder, your butcher can supply you with the more exotic specialty cuts of meat.