Soup From the Yucatan with Pork and Fresh LimeMakes 8 servings
level of difficulty: Moderate
1/4 c veg oil
4.5 lb boneless pork shoulder trimmed and cut into 2 inch pieces
s and p to taste
2 large white onions
8-10 cloves of garlic, smashed and chopped
5 carrots, peeled and cut into 2 inch lengths
3 ancho chilies, seeded and cut into thin strips, kitchen shears come in handy here
3 bay leaves
pinch of ground cloves
6 c chix stock
6 plum tomatoes, quartered
2 tbsp cilantro, chopped
1/4 c fresh lime juice
serve over rice and garnish with thin slices of jalapeno pepper
In a large enameled cast iron pan heat the veg oil until shimmering hot. Season the pork with s and p to taste and brown off pork in two batches. Do not crowd the pan. Brown each batch turning for about 10 minutes and remove to plate.
Retuen all the pork and juices that have accumulated to the pan along with the onions, garlic, carrot, chilies, bay leaves, clove, lime juice and stock. Season with s and p to taste. Bring to a boil and nestle in the tomato wedges. turn down to low and cover and cook for approx. 3 hours. Throw away the bay and add the chopped cilantro. Serve Immediately over rice and garnish with thin sliced japaleno peppers.
Complementary Wines: Grenache, Hermitage, Petit Syrah, Pinot Meunier, Pinot Noir
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Chef Robin White.