Caldo de Puerco
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, this is satisfying enough to be a meal.
Ingredients
Makes 4 servings
- 2 tablespoons olive oil or vegetable oil
- 1 pound boneless country-style pork ribs cut into 1-inch pieces
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- 2 cups canned fat-free reduced-sodium chicken broth
- 2 teaspoons chopped fresh epazote leaves or ½ teaspoon dried epazote
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper
- 1 large white onion chopped
- 3 medium garlic cloves 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 red tomato salsa Fresh Salsa Mexicana, or purchased
Instructions
- 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.
- 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.
