| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
June 1993 |
1 |
servings |
INGREDIENTS
| 3 |
lb |
Smoked ham hocks |
| 2 |
c |
Canned low-salt chicken broth |
| 1 |
|
Onion; halved, thinly |
|
|
; sliced |
| 2 |
tb |
Chili powder |
| 1 |
|
Bay leaf |
| 1 1/4 |
c |
Sour cream |
| 1/2 |
c |
Mayonnaise |
| 1/4 |
c |
Plus 2 tablespoons chopped fresh cilantro |
| 2 |
tb |
Plus 2 teaspoons ground cumin |
| 1 |
c |
Finely chopped celery |
| 1 |
c |
Finely chopped carrots |
| 1 |
c |
Chopped green onions |
| 3 |
tb |
Minced jalapeno chilies with seeds |
| 1 |
|
Head red leaf lettuce |
| 4 |
lg |
Avocados; peeled, halved |
|
|
Fresh cilantro sprigs |
|
|
Lime wedges |
INSTRUCTIONS
Place first 5 ingredients in heavy large saucepan. Add enough water
just to cover ham hocks. Season with pepper. Reduce heat and simmer
until ham is very tender, turning occasionally, about 3 hours. Remove
ham from bone and shred. Discard bones and fat. Transfer 4 cups ham
to large bowl (reserve any remainder for another use).
Combine sour cream, mayonnaise, chopped cilantro and cumin in medium
bowl. Add celery, carrots, green onions, chilies and 3/4 cup sour
cream dressing to ham and stir to combine. Season with salt and
pepper. (Can be made 1 day ahead. Cover ham mixture and remaining
dressing separately and chill.)
Place 2 large lettuce leaves on each plate. Thinly slice remaining
lettuce. Sprinkle sliced lettuce atop whole leaves in center of
plate. Mound ham filling in avocado halves. Place atop bed of
lettuce. Spoon enough remaining dressing over to cover filling
completely. Garnish with cilantro sprigs and lime.
Serves 8.
Bon Appetit June 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Your pain touches God’s heart”