Soups
Caldo de Gusanas y Puerco
Ingredients
- 4 c del Pasado® Mango Peach Salsa
- 4 c Monarch Green Chickpeas
- 2-3 c Vegetable Broth
- 1 lb. Chef's Line® All Natural* Hickory Smoked Diced Pork Belly
- As Needed Avocado, Diced
- 3 oz. del Pasado Grated Cotija Cheese
- As Needed Cilantro
PREPARATION
- In a shallow sauce pot or rondo, gently heat the diced pork belly until heated through and fat is rendered.
- Drain rendered fat and save for different use.
- In a separate bowl, mix broth and mango peach salsa.
- Pour broth / salsa mix into rendered pork belly. Add green chickpeas. Simmer to combine flavors. Season with salt and pepper to taste. Reserve.
Plate up:
- While caldo is hot, pour into bowl. Garnish with cilantro and diced avocado.
- Can be served with tortilla chips or tostadas.
Recipe by Chef Jesse Moreno, Food Fanatics® Chef, Las Vegas, NV
Serves 4-6
*No artificial ingredients. Minimally processed.