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Meats American Soup 6 Servings

INGREDIENTS

1 T Oil
2 lb Boneless lean pork, cubed
1 Onion, sliced
1 T Ground cumin
2 t Salt
Freshly ground black pepper
2 Dried hot red chillies
crushed
2 Cloves garlic, crushed
5 c Water
4 Potatoes, peel and quarter
16 oz Corn kernels
2 T Chopped green bell pepper
1/4 c Lemon juice

INSTRUCTIONS

Heat the oil in a large soup pan and brown the pork. Add the onion,
cumin, salt, pepper and chilies and stir for 2 minutes. Add garlic  and
the water, cover and simmer for 30 minutes. Add the potatoes and
continue cooking till they are tender. Mix in the corn kernels, green
pepper and lemon juice and reheat to boiling. Check the seasoning and
ladle into soup bowls. Sprinkle fresh, chopped parsley over each
serving. Serve with plenty of fresh bread, a slaw of cabbage, onion
and red apple, and beer. This soup is really a hearty meal, but it is
served in soup bowls, hence its name. 1979. Reprinted in 1986.  Lynelle
Tume's Latin American Cookbook  Submitted mcrecipe by patH 1996 Oc
Recipe By     : Aji de Cerdo  (Bolivia)  Posted to MC-Recipe Digest V1
#249  Date: Thu, 17 Oct 1996 16:29:43 -0700 (PDT)  From: PatH
<phannema@wizard.ucr.edu>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 315
Calories From Fat: 76
Total Fat: 8.5g
Cholesterol: 99.8mg
Sodium: 1142.5mg
Potassium: 1059.2mg
Carbohydrates: 23.7g
Fiber: 3.9g
Sugar: 3.7g
Protein: 37.6g


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