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| recipes:verzada [2009/03/11 14:53] – mcf | recipes:verzada [2009/03/11 14:53] (current) – mcf |
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| * Salt, if needed | * Salt, if needed |
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| 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. |
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| 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. |
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| 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. |
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| 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. |
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| 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. |
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| Yield: 6 to 8 servings. | Yield: 6 to 8 servings. |
