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Caldo de Gusanas y Puerco

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

  1. In a shallow sauce pot or rondo, gently heat the diced pork belly until heated through and fat is rendered. 
  2. Drain rendered fat and save for different use. 
  3. In a separate bowl, mix broth and mango peach salsa. 
  4. 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:

  1.  While caldo is hot, pour into bowl. Garnish with cilantro and diced avocado. 
  2. 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.