| • |
2 lbs. boneless lean pork, cut into 1/2 inch dice |
| • |
1 or 2 pork bones, if possible |
| • |
4 cloves garlic, chopped |
| • |
1 T chopped fresh ginger root |
| • |
2 bay leaves |
| • |
10 C (or as needed) water |
| • |
1 C dry red wine |
| • |
2 sweet potatoes, peeled and cut into bite-size pieces |
| • |
1 1/2 C diced jicama |
| • |
1 large summer squash, cubed |
| • |
6 T fresh lime juice (2 limes) |
| • |
1 T curry powder |
| • |
1 T ground coriander |
| • |
1/2 tsp ground cloves |
| • |
pinch cayenne pepper |
| • |
salt and black pepper to taste |
| • |
2 to 3 T sugar |
| • |
1 1/2 lbs. sliced kielbasa or other smoked sausage |
| • |
3 green (unripened) bananas, peeled and sliced |
| • |
1/2 C diced dried pineapple (optional) |
| • |
1 to 2 oz dark rum (optional) |
| • |
8 scallions, sliced for garnish |
| |
| Place the pork, bones, garlic, ginger, bay leaves, 10 C water and wine in large stock pot. Simmer covered 45 minutes to 1 hour. |
| Add the sweet potatoes, jicama, and squash. Add more water if water if the soup seems too thick. Stir in the lime juice, curry powder, coriander, cloves, cayenne, salt, pepper, and sugar. Heat to boiling. Reduce heat and simmer until the vegetables are tender, about 20 minutes. |
| Cut each of the kielbasa slices in half. Add them tot the soup and simmer 5 more minutes. Add the bananas and pineapple. Simmer 7 to 10 minutes more. |
| Just before serving, remove the bones and bay leaves. If you like, add rum. Serve steaming hot garnished with scallions. |
|
 |
|
