Ingredients with Measurements:
- 1 pound pork organs (heart, liver, kidneys)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 1 cup canned diced tomatoes
- 1 cup cooked white rice
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the pork organs under cold water and pat dry. Cut them into bite-sized pieces and set aside.
2. In a large soup pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
3. Add the cumin, coriander, smoked paprika, chili powder, salt, and black pepper, and stir to combine.
4. Add the pork organs to the pot and stir to coat with the spice mixture.
5. Pour in the chicken broth and canned diced tomatoes, and bring to a simmer.
6. Reduce the heat to low and let the soup simmer for 30 minutes, or until the pork organs are cooked through and tender.
7. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
8. Stir in the cooked white rice, chopped cilantro, and lime juice.
9. Serve hot, garnished with additional cilantro and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 25g
Protein: 22g
Sodium: 1200mg
Substitutions for ingredients:
- Pork organs can be substituted with beef or chicken organs.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Canned diced tomatoes can be substituted with fresh diced tomatoes.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use different spices such as turmeric, cinnamon, or cardamom for a different flavor profile.
- Add a can of chickpeas or black beans for extra protein and fiber.
Tips and tricks:
- Make sure to rinse the pork organs thoroughly before cooking to remove any impurities.
- If you don't have an immersion blender, let the soup cool slightly before blending in a blender.
- Adjust the spice level to your liking by adding more or less chili powder.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges
Pairings:
- Serve with a side of crusty bread or cornbread.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Crusty bread
- Cornbread
- Mixed green salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too spicy, add more cooked white rice to balance out the heat.
Food safety advice:
- Make sure to cook the pork organs to an internal temperature of 160°F to ensure they are safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Pork organ soup is a traditional dish in many cultures, including Chinese, Korean, and Mexican cuisine.
Flavor profiles:
Spicy, savory, and slightly tangy from the lime juice.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Korean