Caldo De Puercopork And Vegetable Soup Recipes

CALDO DE PUERCO(PORK AND VEGETABLE SOUP

Steps:

• In a large dutch oven pot, combine the pork, garlic, onion, jalapeño, bay leaves and 8 cups water. Season with salt and fresh cracked pepper to taste. Bring to a boil, reduce the heat to a low simmer, cover partially and continue cooking for 1 1/2 to 2 hours. Skim off the top when needed.
• Once the pork is tender, add in all of the remaining ingredients, minus the corn and cilantro. Continue cooking for another 35 to 45 minutes or until carrots and potatoes are tender. Taste for salt. Add the corn and cilantro. Cook for another 20 minutes. If you like the soup with more broth, you could add more letting it cook for 10 minutes after you add it. Garnish with lemon or lime, cilantro, diced onion, minced serrano and avocado. Serve with warm corn tortillas. Yields up to 8 servings

CALDO VERDE (PORTUGUESE GREEN SOUP)

Steps:

• In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
• Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
• Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
• Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

CALDO DE RES (MEXICAN BEEF SOUP)

Steps:

• Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
• Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
• Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
• Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.