Serves: 4
Total Calories: 628
1. In a large saucepan, heat the oil over medium heat and sauté the pork, stirring, until lightly browned. Season with salt and pepper. Add the chicken broth, 2 cups of water, epazote, cumin, crushed pepper, onion, and garlic. Bring to a boil, then reduce the heat to low, cover and simmer until the meat is very tender, about 45 minutes.
2. Add the carrots and turnip. Cook until tender, about 15 minutes. Add the zucchini and cabbage. Cook until these are tender, 6 to 8 minutes. Adjust seasoning. Serve with lime wedges and salsa.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pork Sparerib Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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