onionhalf for broth, one piece for sauce~1 wholeest.
garlic cloves3 for broth, 3 for sauce6
potatoes2
zucchini (calabacitas)4
tomato½ kg
serrano chiles3
cilantro~½ cupest.
epazote~¼ cupsest.
romaine lettuce2 leaves
salt~2 tspest.
black pepper~¼ tspest.
cloves3
oil~3 tbspest.
water~8 cupsest.
Steps
1
Prepare ingredients and thoroughly wash the pork spine.
2
Place the pork spine in a large pot with half an onion, 3 garlic cloves, and a pinch of salt; simmer until nearly cooked through.
3
Peel and dice the potatoes and zucchini, then add them to the broth and continue cooking.
4
Prepare the green chile sauce by grinding together tomato, serrano chiles, onion, garlic, cilantro, epazote, romaine lettuce, salt, black pepper, cloves, and a little water.
5
Heat oil in a skillet and fry the ground sauce until it comes to a boil.
6
Pour the fried sauce into the broth with the pork spine and vegetables; bring back to a boil.
7
Taste and adjust seasonings as needed. Serve hot, optionally with rice on the side.
PrimedTableBETA
