Differences
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recipes:verzada [2009/03/11 10:53] mcf |
recipes:verzada [2009/03/11 10:53] (current) mcf |
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| * Salt, if needed | * Salt, if needed | ||
| - | 1. In a 2 .5 to 3 quart soup pot, place the meats and cover with water. Bring to a boil and skim several times to remove the foam or espuma. | + | - In a 2 .5 to 3 quart soup pot, place the meats and cover with water. Bring to a boil and skim several times to remove the foam or espuma. |
| - | 2. Lower the heat and add the bell pepper, onion, tomato, garlic and bay leaf. Cover and cook over moderate heat until the meat is tender, approximately 1 hour. | + | - Lower the heat and add the bell pepper, onion, tomato, garlic and bay leaf. Cover and cook over moderate heat until the meat is tender, approximately 1 hour. |
| - | 3. Remove the meats to a platter. Discard the bones from the ribs and take the ham from the ham hock. Dice the meat. Remove the vegetables from the stock and discard. | + | - Remove the meats to a platter. Discard the bones from the ribs and take the ham from the ham hock. Dice the meat. Remove the vegetables from the stock and discard. |
| - | 4. Add the greens, beans, potatoes, sugar and meat to the stock. Bring to a boil, lower heat and cook partially uncovered for 15 minutes. | + | - Add the greens, beans, potatoes, sugar and meat to the stock. Bring to a boil, lower heat and cook partially uncovered for 15 minutes. |
| - | 5. Add salt to taste. Cover and cook one half hour longer on low heat. Add the thinly sliced chorizo and morzilla 10 minutes before turning off the heat. | + | - Add salt to taste. Cover and cook one half hour longer on low heat. Add the thinly sliced chorizo and morzilla 10 minutes before turning off the heat. |
| Yield: 6 to 8 servings. | Yield: 6 to 8 servings. | ||