Cold Weather Meals From Around the World

Cold Weather Meals From Around the World

With the new year in full swing, there is still some chilly weather these days. What better way to warm up with some unique and great tasting meals from around the world? There are lots of go-to meals whether they are soups, stews, chili or other comfort foods. But why not branch out and try something different?

Below are some of our most favorite cold weather meals from around the world.

Feijoada 

Instead of regular old chili, try this Brazilian dish that is a stew made of black beans, beef, and pork. The meat and beans cook together low and slow, traditionally over a fire in a clay pot (but a stove or even a crockpot will do). Feijoada has a rich, salty flavor and can be served with rice. Looking to make a vegetarian option? Season and add veggies like kale or cabbage instead of meat, then include the rice for a thicker, heartier meal.

Avgolemono

This Greek take on chicken soup will keep you warm and healthy. Avgolemono, or chicken lemon soup, features a mixture of egg yolk and lemon to thicken the broth for an extra flavorful meal. Rumor has it that this soup may have Jewish origins but was modified and adapted over the years. There are even some parallels to Middle Eastern cuisines as well.

Pozole

Pozole comes from the Nahuatl “pozolli”, which means hominy. Hominy is a key ingredient in this traditional soup from Mexico.  Hominy is also a variety of maize derived from the heirloom corn family.  Delicious Pozole has a history of rituals and celebrations, typically families make pozole for Christmas or New Year’s Day, sometimes birthdays or Mexican Independence Day as well.

Pozole is often made to celebrate Christmas or New Year’s Day.

Champorado 

Champorado is a Filipino dish that makes a great breakfast, dessert, or a tasty snack or treat for anytime of day. It is a chocolate rice porridge that will be sure to warm you up on those colder days. Cocoa and sticky rice are mixed and boiled then finished with sugar and evaporated milk to loosen up the thick rice. The history of champorado dates back to the Philippines trading with Mexico and adapting what is known as ‘champurrado’, a Mexican cacao drink.