Pork Rind Soup Recipe

[Guest guest]

I found this in an old magazine.  Pork rinds are really smiled upon but at least it may be something different (and cheap).

 

1 (3 oz.) package pork rinds (pork, salt only)

4 medium tomatoes, halved

1 T. butter

1 large onion, chopped

2 garlic cloves, roasted and minced

1 chipotle pepper from a can--check to make sure it's legal

6 c. chicken broth or stock

1/4 c. loosely packed fresh cilantro, finely chopped

1/4 t. salt

1/4 t. pepper

1 c. yogurt (or legal substitute for whipping cream)

garnish with yogurt and ancho chile powder

 

Process pork rinds in a fp until thoroughly ground; set aside.

 

Place tomato halves, cut sides down, on an aluminum foil-lined baking sheet with garlic.

 

Broil 10 inches from heat for 5 minutes or until tomatoes look blistered.  Set aside.

 

Melt butter in a medium skillet over medium heat; add onions, and saute 5 minutes or until tender.

 

Process tomatoes, onion, garlic, and chipotle pepper in a food processor or blender about 45 seconds or until smooth.  Pour through a wire-mesh strainer into a saucepan, using the back of a spoon to squeeze out liquid.

 

Whisk in ground pork rinds, broth and cilantro, salt, pepper and 1 c. yogurt.  Bring to a boil.  Reduce heat, and simmer 15 minutes.  Ladle soup into six bowls.  Garnish if desired.

 

(I haven't tried this because I can't do pork rinds.)

 

Debbie 40 cd

[Guest guest]

I meant pork rinds are *not* smiled upon.  They are about like peanut butter and should be avoided so I meant to say this would probably be advanced to most people.

I found this in an old magazine.  Pork rinds are really smiled upon but at least it may be something different (and cheap).

 

1 (3 oz.) package pork rinds (pork, salt only)

4 medium tomatoes, halved

1 T. butter

1 large onion, chopped

2 garlic cloves, roasted and minced

1 chipotle pepper from a can--check to make sure it's legal

6 c. chicken broth or stock

1/4 c. loosely packed fresh cilantro, finely chopped

1/4 t. salt

1/4 t. pepper

1 c. yogurt (or legal substitute for whipping cream)

garnish with yogurt and ancho chile powder

 

Process pork rinds in a fp until thoroughly ground; set aside.

 

Place tomato halves, cut sides down, on an aluminum foil-lined baking sheet with garlic.

 

Broil 10 inches from heat for 5 minutes or until tomatoes look blistered.  Set aside.

 

Melt butter in a medium skillet over medium heat; add onions, and saute 5 minutes or until tender.

 

Process tomatoes, onion, garlic, and chipotle pepper in a food processor or blender about 45 seconds or until smooth.  Pour through a wire-mesh strainer into a saucepan, using the back of a spoon to squeeze out liquid.

 

Whisk in ground pork rinds, broth and cilantro, salt, pepper and 1 c. yogurt.  Bring to a boil.  Reduce heat, and simmer 15 minutes.  Ladle soup into six bowls.  Garnish if desired.

 

(I haven't tried this because I can't do pork rinds.)

 

Debbie 40 cd