Recipe: Pork Rib Soup
I made this using the hogao. It is the reason I made the hogao. The original recipe uses yellow maize, which I’m leaving out. However, if you want to use it or corn, then 15oz will do.
2 lbs. pork ribs
8 cups water
Salt and pepper
1/2 teaspoon ground cumin
1 teaspoon sazon goya with azafran or color
2 whole scallions
3 medium sweet potatoes, peeled and diced
1/4 cup chopped fresh cilantro
1/2 cup hogao
1/2 teaspoon fresh thyme
1. Place a pot over medium-high heat. Add the water, salt, pepper, whole scallions, cumin, sazon Goya and pork ribs, bring to a boil. Reduce the heat to medium-low. Cook for about 35 to 40 minutes. Discard the scallions. Yeah, really, get a large spoon and fish them out. I also skimmed the top of the water to get out the floating pork stuff. The meat was still on the bones.
2. Add potato, thyme and hogao, cover and cook for 25 minutes more or until the pork is cooked. Throw in the hominy if using. I didn’t have fresh thyme, so I used dried french thyme.
3. Add the cilantro and serve.
The only thing you have to be careful about is bones from the ribs. I just peeled off the meat as I served the soup. You still have to keep an eye on the small bones. I suspect this will be good with my beloved winter squash instead of potatoes as well. I cooked this on low in my porcelain enameled cast iron stock pot for about 1 hour before we ate it.
I picked up the sazon goya at Checker’s in Lawrence. It is a mixture of salt, garlic, cumin, annatto, mexican saffron, turmeric, and the much dreaded, by some, MSG. If you’re one of those people, now you now how to assemble the spice mixture.
