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TORTILLA SOUP #2

PORK STOCK:

PORK BONES AND SCRAPS
1 RIB CELERY
1/2 ONION
2 CLOVES GARLIC
1 OR 2 JAPALEƑOS, WHOLE
STEMS FROM A BUNCH OF CILANTRO
SALT AND PEPPER

1 ONION, DICED
2 LARGE CARROTS, DICED
2 RIBS CELERY, DICED
2 CLOVES GARLIC, CHOPPED
2 ROMA TOMATOES, DICED

1-2 T LIME JUICE
1 T DRIED OREGANO
1/2 CUP CHOPPED CILANTRO
SALT, PEPPER
CORN TORTILLAS, CUT INTO STRIPS

SIMMER STOCK INGREDIENTS TOGETHER FOR AT LEAST AN HOUR. STRAIN. RETURN STOCK TO HEAT AND ADD VEGETABLES AND SPICES.

FRY TORTILLA STRIPS; ADD AS GARNISH.

NOTE:

THE STOCK CREATED FROM COOKING THE PORK FOR TAMALES OR CARNITAS ALSO MAKES A GOOD BASE HERE.