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Caldo de Puerco

This rustic dish is a meaty soup-stew that's often made with spareribs, but for easier eating, I use boneless country ribs. With Whole-Wheat Rolls, this is satisfying enough to be a meal.
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Ingredients

Makes 4 servings

  • 2 tablespoons olive oil or vegetable oil
  • 1 pound boneless country-style pork ribs cut into 1-inch pieces
  • ½ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste
  • 2 cups canned fat-free reduced-sodium chicken broth
  • 2 teaspoons chopped fresh epazote leaves or ½ teaspoon dried epazote
  • 1 teaspoon ground cumin
  • ¼ teaspoon crushed red pepper
  • 1 large white onion chopped
  • 3 medium garlic cloves thinly sliced
  • 2 medium carrots peeled and sliced
  • 1 turnip peeled and cut into 1⁄2-inch pieces
  • 2 small zucchini trimmed and sliced
  • 2 cups finely shredded cabbage
  • Lime wedges
  • Fresh red tomato salsa Fresh Salsa Mexicana, or purchased

Instructions

  • In a large saucepan, heat the oil over medium heat and sauté the pork, stirring, until lightly browned.
  • Season with salt and pepper.
  • Add the chicken broth, 2 cups of water, epazote, cumin, crushed pepper, onion, and garlic.
  • Bring to a boil, then reduce the heat to low, cover and simmer until the meat is very tender, about 45 minutes.
  • Add the carrots and turnip.
  • Cook until tender, about 15 minutes.
  • Add the zucchini and cabbage.
  • Cook until these are tender, 6 to 8 minutes.
  • Adjust seasoning.
  • Serve with lime wedges and salsa.
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Course; Soup / Stew
Cuisine; Mexican