On Mar 26, 4:35*pm, FERRANTE > wrote:
> This really sound yummy! I imagine some corn muffins would go good
> with this! --Mark
> +++++++++++++++++
>
> Mexican Beef Soup

[snip]

Try this one instead:

Caldo Xochitl

5 garlic cloves, crushed
1 tbsp dried oregano
1/4 tsp ground cloves
2 1/2 l water
1.5 kg pork, in one piece
1 tbsp vegetable stock base
1 tsp salt
1 tbsp ground cumin
1 tsp ground black pepper
3 bay leaves
1 sprig fresh basil
250g courgettes, diced
250g green bell peppers, diced
180g celery, diced
1 onion, very finely chopped
500g canned garbanzos, drained and rinsed
1/2 bunch cilantro, chopped
2 jalapeños, chopped
2 ripe firm tomatoes, cubed
1 avocado, cubed

Mash the garlic, oregano, and cloves to a paste.

Bring the water to the boil in a large casserole. Add the pork, salt
and pepper, and simmer for a few minutes. Skim off any scum. Add the
garlic paste, stock base, cumin, bay leaves, and basil. Simmer until
the pork is cooked, about 1 1/2 - 2 hours. Remove the pork and set
aside to cool.

Add the courgettes, bell peppers, onion, and garbanzos to the
casserole and bring to the boil. Reduce the heat and simmer until
tender, about 20 minutes.

Meanwhile, cube the cooked pork. When the vegetables are done, add the
meat to the soup and heat through. Serve in warmed soup bowls
sprinkled with the jalapeños, tomatoes and avocado.