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This soup is traditionally prepared with soup bones or short ribs, but it is also good as a vegetarian dish if you prefer. It is served with whole chunks of corn on the cob, which really helps to infuse the broth with flavor. Use a large squash, if you have one; its flesh with get tender and tasty. Serve with warm
tortillas and lime wedges.
- About 1/2 pound soup bones, short ribs or chuck roast, if desired
- 2 small onions, chopped into large pieces
- 3 carrots, chopped into large pieces
- 4 to 5 potatoes, chopped into large pieces
- 1/2 of a large squash or 1 medium squash, chopped into large pieces
- 2 to 3 ears of corn, husks and silk removed and broken into pieces
- 1 can garbanzo beans, drained
- 2 bay leaves
- 1 teaspoon oregano
- 1 teaspoon cumin
- Red pepper flakes, to taste
- Salt to taste
If using meat, bring 2 quarts water to a boil in a large pot, add meat and boil 1 minute. Skim foam that rises to top. Add bay leaves and reduce heat to a simmer. Cook for about 1 to 1 1/2 hours. Add vegetables, beans and seasonings, adding more water if necessary to cover all the ingredients. If making
vegetarian cocido, start with all the ingredients together in a pot, with enough water to cover. Cook 1 hour, adding salt about half way through cooking. Add additional salt in the end, if needed. Serve in large bowls, ensuring that everyone has at least one chunk of corn on the cob.
Submitted by Sara Jones, Tucson CSA