Tag Archives: pork chops

Mexican Vermicelli (Sopa Seca)

Mexican Vermicelli (Sopa Seca)

We had an awesome Thanksgiving! There was so much food but we got to eat leftovers just enough times to make me appreciate it… and now they are gone! Thanks to all the Morgans for sharing a wonderful holiday with us!

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Before we had our big Thanksgiving dinner, I planned and cooked and prepared for a few days in advance. At the end of one such afternoon, I had been doing a lot of cooking and I still needed to make dinner. I took some left over porkchops and made this mexican Vermecelli dish. It comes together so easily that even after a day of cooking, it was no sweat! It was so helpful to have the leftover protein to use the next night. I love when things like that work out! I served it right out of my skillet too!

You could really make this with anything leftover: grilled chicken, shredded chicken, pork tenderloin, or turkey! (As if you want more turkey right now!)

Mexican Vermicelli (Sopa Seca)

8 oz vermicelli (or spaghetti)
2 T oil
1 onion, chopped
3 cloves garlic, minced
1 tsp chipotle sauce (more if you want it super spicy!)
salt and pepper
2 cups chicken broth
1 15 oz can black beans, drained and rinsed
1 14 oz can diced tomatoes
1 lb cooked porkchops, sliced thinly (or chicken or turkey)
3 oz shredded Mexican cheese
1/4 cup cilantro, chopped
2 green onions, sliced thin

Instructions

Break the vermicelli in half. I find it easiest to break when rolled in a paper towel and split by pushing the middle over the edge of the counter.

Mexican Vermicelli

Toast the vermicelli in 1 TBL of oil in a large skillet over medium heat, until golden brown. Stir often and should take about 5 minutes.

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Remove to paper towel lined plate (can use the paper towel from before). Add the remaining oil, onion, garlic, chipotle, salt and pepper to the skillet and cook until onion is softened, 5-6 minutes. Add the whole can of tomatoes and stir.

Mexican Vermicelli

Add the broth, black beans and vermicelli. Cover and cook over low heat, until liquid is absorbed, about 10 minutes. Stir frequently to avoid vermicelli sticking. Season with salt and pepper. (I had to use another pan since my large one doesn’t have a lid!) The mixture is hard to stir at first but when the noodles start to soften, you can really start mixing it all up.


Mexican Vermicelli
Mexican Vermicelli

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Stir pork, cilantro and green onions into dish and cook until heated through. (Taste test pork as needed.)

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Take off of heat and sprinkle on cheese.

Mexican Vermicelli

Delicioso!

Mexican Vermicelli (Sopa Seca)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
This delicious one-pot dish with a Mexican twist with black beans and tomatoes.
Ingredients
  • 8 oz vermicelli (or spaghetti)
  • 2 T oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp chipotle sauce (more if you want it super spicy!)
  • salt and pepper
  • 2 cups chicken broth
  • 1 15 oz can black beans, drained and rinsed
  • 1 14 oz can diced tomatoes
  • 1 lb cooked porkchops, sliced thinly (or chicken or turkey)
  • 3 oz shredded Mexican cheese
  • ¼ cup cilantro, chopped
  • 2 green onions, sliced thin
Instructions
  1. Break the vermicelli in half, rolling it lengthwise in a few paper towels and split by pushing the middle in half over the edge of the counter.
  2. Toast the vermicelli in 1 tablespoon of oil in a large skillet over medium heat, until golden brown. Stir often, cooking about 5 minutes.
  3. Remove to a paper towel lined plate. Add the remaining oil, onion, garlic, chipotle sauce, salt and pepper to the skillet and cook until onion is softened, about 5-6 minutes. Add the can of tomatoes and stir.
  4. Add the broth, black beans and vermicelli. Cover and cook over low heat, until liquid is absorbed, about 10 minutes. Stir frequently to avoid any sticking. Season with salt and pepper. Noodles will be stiff at first but will soften after a few minutes.
  5. Stir pork, cilantro and green onions into dish and cook until heated through.
  6. Take off heat and sprinkle on cheese.

 

Please feel free to leave a comment and let you know what you think about the Mexican Vermicelli!