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Pork and Green Bell Pepper Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve steaming hot in small bowls with crackers. (Small oyster crackers, or even soft flour tortillas torn into pieces make this perfect!)
2 pounds pork shoulder or butt roast, cut into 3/4 inch cubes
2 tablespoons lard or olive oil
1 onion, chopped
6 cloves garlic, slivered
2 cups chicken or vegetable stock, or more
3 cups fresh tomatoes chopped
2 green bell peppers, chopped
1 tablespoon white vinegar
1 teaspoon dried oregano
1/2 teaspoon cumin
1 teaspoon sea salt
a few grindings of pepper
a few dollops of heavy cream or sour cream
crackers or flour tortillas, for serving
In a large, heavy saucepan or soup pot, heat the lard or oil. Add the meat chunks, onion, and garlic. Brown for about 10 minutes, stirring often. Add remaining ingredients. Simmer, covered, for 45 - 60 minutes. Adjust seasonings as you wish. More salt? More pepper? Scoop into soup bowls, dollop with a teaspoon heavy cream, or sour cream. Serve with crackers or torn flour tortillas.
Recipe created 1997-04-07.
