Green Corn Soup w/Pork
Source of Recipe
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Green Corn Soup w/Pork
1/2 - 1 lb. lean bony pork
1 med. finely chopped onion
3 lb. cloves garlic finely chopped
7oz. canned green taco sauce made with tomatillos
6 c. fresh corn kernels, but frozen can be used
6 c. chicken broth
1 c. fresh or frozen peas
10 or more springs of cilantro, chopped, stems and all
2 poblano chilies, roasted, seeded and chopped
(a can of chopped chilies can be substituted if fresh
poblanos are hard to find.
3 leaves romaine lettuce
1 tsp. seasoned salt, or to taste
Put pork in pan an cover with water. Simmer for 2 hours or more,
until meat is very tender and falling off the bone. Skim foam and
fat off surface during cooking as needed. Remove pork from pan
and reduce broth by 1/2 and strain to remove impurities.
As pork cools, melt butter and fry the onion and garlic, without
browning, until soft.
Add the salsa verde, and stir for about 3 min. Put the corn kernels
into the blender with 2 c. or more of the chicken broth, peas,
cilantro, chilies and lettuce leaves, blending in batches if needed.
Add to the pan with remaining broth and salt, cooking on low heat
to keep it from sticking. Bone and dice the pork in small pieces,
discarding any residual fat. Add pork and strained port broth to
the soup and simmer on a very low flame for 1/2 hour or so to blend
the flavors.
This soup may be served with a tablespoon of sour cream and some
crisp fried tortilla chips for garnish, or some minced fresh cilantro.
Serves 4 - 6 if this is the main course.
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