Monday, June 6, 2011

In Progress: Souse Soup

After discovering what a rich broth pig's ears make (a byproduct of this recipe), I wanted to try to make a soup. I started with this recipe, increased the amount of liquid (enough to cover the meat), seeded and removed the ribs from the Scotch bonnet and added whatever spare vegetables I had lying around. Though I had my reservations about midway through the process, it turned out quite good - the broth was rich, and the Scotch bonnet imparted flavor and a gentle, lingering heat. The real surprise was the meat I scraped off the tail bones: succulent, tender and tasty. Will definitely be making this one again.

For future iterations: While the broth is rich and turned pretty flavorful in the end, I'd like to bring some more depth to it - whether by sauteeing the aromatics first, or adding more/different seasoning. I'd also like to add more vegetables to it, besides wilting a handful or two of baby spinach as I reheat bowls of the soup.
  • 3 lbs. pig's ears and tails, ears cut into smaller pieces (this iteration used 1 lb. ears, 2 lb. tails)
  • 1 pork shoulder bone (byproduct of the bone-in butt we got for the black beans and pork)
  • 8 c water, enough to cover
  • 1/4 c cider vinegar
  • 1 Scotch bonnet pepper, seeded and ribs removed
  • 10 cloves garlic, minced (about 3 heaping T)
  • 1 onion, minced (about 1 heaping c)
  • 2/3 c celery, diced (about 4 small stalks)
  • 2/3 c carrot, diced (about 4 small ones)
  • 2/3 c green pepper, diced (1 large)
  • 10 oz. mushrooms
  • 2 T Goya adobo seasoning
  • 1/4 c lime juice (about 2 fat limes)
Put the meat, water, vinegar, hot pepper, garlic and onions in a large pot. Bring to a boil, then lower the heat and simmer, partially covered, till meat is soft and gelatinous, about 2-3 hours.

Chop vegetables and add them to the pot. Cook till they're tender, about 15-25 minutes.

Add adobo seasoning. Stir and wait about five minutes.

Remove from heat, stir in lime juice, and serve over white rice.

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