| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
American |
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 2 |
lb |
Boneless lean pork; cubed |
| 1 |
lg |
Onion; sliced |
| 1 |
tb |
Ground cumin |
| 2 |
ts |
Salt |
|
|
Freshly ground black pepper |
| 2 |
|
Dried hot red chillies; crushed |
| 2 |
|
Cloves garlic; crushed |
| 5 |
c |
Water |
| 4 |
md |
Potatoes; peel and quarter |
| 16 |
oz |
Corn kernels |
| 2 |
tb |
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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