Pork & Chilli Soup
soups
2 lb boneless lean pork; cubed
1 lg onion -- sliced
1 TB ground cumin
: freshly ground black pepper
2 dried hot red chillies --
2 cloves garlic; crushed
4 md potatoes -- peel and
16 oz corn kernel s
2 TB chopped green bell pepper
1/4 c lemon juice
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)
Date: Thu, 17 Oct 1996 16:29:43
~0700 (
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .
Nutr. Assoc. :
Yield: 6 servings
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