Categories: Mexican

Ingredients

• 1 pound fresh tomatillos, washed and diced or 1 large can already cooked tomatillos
• 1 pound lean ground beef
• Adobo to taste
• Pepper to taste
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon oregano, crushed
• 1 teaspoon smoked paprika
• 1 small white onion, diced
• 3 cloves garlic, minced
• 1 jalapeño pepper, minced
• 1 red bell pepper, diced
• 2 Roma tomatoes, diced
• 2 small cans (7 oz. each) of diced green chiles
• 7-8 cups low-sodium chicken broth
• 3 cups green cabbage diced
• Chopped cilantro
• Lemon or lime wedges
• Dollop of Daisy

Directions

1. Rinse and dice the tomatillos. Add them to a saucepan of boiling water, reduce heat and cook for 10 minutes. Drain and transfer to the blender. Blend until smooth and set aside.

2. While tomatillos are simmering chop all veggies.

3. Preheat a large soup pot to medium/high heat for a few minutes. Add the beef and season with cumin, garlic powder, oregano and smoked paprika. Cook, stirring often until beef is seared and browned. Reduce heat to medium.

4. Add the onion, garlic and jalapeño, and bell pepper. Cook for a few minutes. Add the tomatillos from blender and all of the remaining ingredients, minus the rice.

5. Bring soup to a boil and then turn down heat to simmer about 20 minutes.

6. Add adobo to taste.

7. pour over cooked rice and garnish with cilantro, lemon wedge and sour cream.

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