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home > recipes > meat > caldo de puerco
Hi everyone, I have been recieving recipes from this list for a long time and felt it was time I made a contribution. Here are three wonderful soup recipes. The turkey frame soup is our after-Thanksgiving tradition. Hope you enjoy them. Bobbie >From Lansing, the capital of Michigan, USA * Exported from MasterCook * Caldo De Puerco Recipe By : bobbi744@sojourn.com Serving Size : 10 Preparation Time :0:00 Categories : Cabbage Carrots Onions Pork Soups Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds pork spareribs -- cut in half crosswis -- & apart at bone salt and pepper -- to taste 8 cups water 3 cups carrots -- sliced 1 turnips -- peeled & cubed 1 large onion -- chopped 2 tablespoons chili powder 1 tablespoon salt 1 clove garlic -- minced 1 teaspoon cumin seed 1/2 teaspoon anise seed 1/4 teaspoon pepper 4 to 5 cups shredded cabbage Sprinkle ribs with salt and pepper. Arrange in shallow baking pan. Bake at 450 F. for 25 minutes, until well browned. Pour off fat. Transfer browned ribs to large saucepan. Add water, carrots, turnip, onion, chili powder, salt, garlic, cumin, anise seed and pepper. Bring to boil. Reduce heat and cover. Simmer for 2 hours until meat is very tender. Skim fat. Stir in cabbage. Cook for 5-10 minutes longer. MC formatting and posted by bobbi744@sojourn.com Serving Ideas : Serve with thick slices of French bread. NOTES : A great use for that leftover turkey carcass. Delicious!!

Caldo de Puerco


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keyword: caldo
keyword: puerco
ethnicity: south american
recipes for meat
recipes by bobbi744
Email Address:
(posted July 25, 1996)

Hi everyone,
I have been recieving recipes from this list for a
long time and felt it was
time I made a contribution.
Here are three wonderful
soup recipes. The turkey frame soup is our
after-Thanksgiving tradition.
Hope you enjoy them.
Bobbie
>From Lansing, the capital of Michigan, USA

* Exported from MasterCook *

Caldo De Puerco

Recipe By : bobbi744@sojourn.com
Serving Size : 10 Preparation Time :0:00
Categories :
Cabbage Carrots
Onions
Pork
Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds
pork spareribs -- cut in half crosswis
-- & apart at
bone
salt and pepper -- to taste
8 cups water
3 cups carrots -- sliced
1 turnips -- peeled & cubed
1 large
onion -- chopped
2 tablespoons
chili powder
1 tablespoon
salt
1
clove garlic -- minced
1 teaspoon
cumin seed
1/2 teaspoon
anise seed
1/4 teaspoon pepper
4 to 5 cups shredded
cabbage

Sprinkle ribs with
salt and pepper. Arrange in shallow baking pan. Bake at
450 F. for 25 minutes, until well browned. Pour
off fat. Transfer browned
ribs to large
saucepan. Add water, carrots, turnip, onion, chili powder,
salt, garlic, cumin, anise seed and pepper. Bring to boil. Reduce heat and
cover.
Simmer for 2 hours until meat is very tender. Skim fat. Stir in
cabbage. Cook for 5-10 minutes longer.
MC formatting and posted by bobbi744@sojourn.com

Serving Ideas : Serve with
thick slices of French
bread.

NOTES : A great use for that leftover
turkey carcass. Delicious!!







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