Latin Pork Shoulder Soup with Mixed Legumes and Rice

New habit forming here - while I'm inventing certain new recipes, I've been writing them down to compose the complete recipe before cooking it. And if I write it here, the readers will get the work in progress, with updates later. Who knows? You might like it.

OK this recipe is good, maybe not great. But, if you've cooked a lot of pork shoulder, this is a way to spread it out into another dish.

1 leek
1 small onion
½ cup bacon, pancetta, ham, etc.
--- soften
3 carrots, diced
1 celery root, diced
1/2 cupcrushed tomatoes or homemade tomato sauce
4 garlic cloves
1 teaspoon each ground New Mexico Chiil, pimenton, 1/2 teaspoon oregano
--- sauté 5 minutes
7 cups fresh chicken stock
--- add, bring to boil, simmer 15 minutes
2 pounds roast pork shoulder, shredded
--- add all and heat through
--- adjust seasonings - S&P

1 cup cooked rice
1 cup brown Spanish lentils, cooked
2 pounds garbanzo beans or black beans
Fresh cilantro, S&P
     --- Combine in a separate bowl

Serve by placing a rounded scoop of rice mixture in a bowl. Ladle soup around edges. Top with meat from soup, retrieved with a slotted spoon.

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