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Pork Sparerib Soup |
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Serves: 4
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(Caldo de Puerco)
Category: Pork and Beef Soups
This rustic dish is a meaty soup-stew that's often made with spareribs, but for easier eating, I use boneless country ribs. With Whole-Wheat Rolls (see Biscuits, Muffins, and Breads), this is satisfying enough to be a meal.
2 tablespoons olive oil or vegetable oil
1 pound boneless country-style pork ribs, cut into 1-inch pieces
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
2 cups canned fat-free reduced-sodium chicken broth
2 teaspoons chopped fresh epazote leaves, or 1/2 teaspoon dried epazote
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 large white onion, chopped
3 cloves garlic (medium), thinly sliced
2 medium carrots, peeled and sliced
1 turnip, peeled and cut into 1/2-inch pieces
2 small zucchini, trimmed and sliced
2 cups finely shredded cabbage
Lime wedges
Fresh Salsa Mexicana or fresh red tomato salsa
1. In a large saucepan, heat the oil over medium heat and sauté the pork, stirring, until lightly browned. Season with salt and pepper. Add the chicken broth, 2 cups of water, epazote, cumin, crushed pepper, onion, and garlic. Bring to a boil, then reduce the heat to low, cover and simmer until the meat is very tender, about 45 minutes.
2. Add the carrots and turnip. Cook until tender, about 15 minutes. Add the zucchini and cabbage. Cook until these are tender, 6 to 8 minutes. Adjust seasoning. Serve with lime wedges and salsa.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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