June 30, 2011


Sara Jones, Tucson CSA

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
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
2 to 3 ears of corn, husks and silk removed and broken into
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.

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