Purple Pig Soup #1

2019-06-27

No, the pig wasn’t really purple, but I thought the title was a nice Dr. Seuss-style attention grabber. I mixed green chile with red curry (*) and when you mix green with red you’re supposed to get purple, aren’t you? In reality, the broth is a rather dark reddish-brown color and the curry colors the fat that floats on top bright red. It doesn’t show very well in the flash pictures, but that combination does create a hint of purple.

This is one of the very rare recipes where I boil pork meat and that always results in a delicious stock. The combination of green chile and curry is another one of my culinary experiments that turned out great. Beware: green chile and red hot curry = spicy soup!

INGREDIENTS

This is what you need for # servings:

1.5 lbs of pork neck bones
1 lbs green garden beans
1 lb Normandy vegetable mix
½ lb green chile
1 pck red curry paste
S&P

optional:

knorr vegetable dip mix
knorr spring vegetable mix
bouillon concentrate

Pic1: purple pig soup with crackers

Directions

Combine meat, green chile, red curry paste and optional condiments in an 8-qt pot.
Add water to half full.
Bring to a boil. Reduce heat and simmer for at least 2 hrs until the meat is very tender. (Pic5)
Add green vegetables. Season to taste.
Return to boiling, simmer 5-10 minutes for crisper, longer for softer vegetables.
This could be served as a main meal without liquid; (Pic7)
or add some liquid for a meal soup; (Pic8)
or serve soup only. (Pic9)
Like most stews and soups, this only gets better if you let it sit overnight.
This will be our main meal tomorrow.

Pic2: green chile
Pic3: red curry
Pic4: green beans

Pic5: simmer the pork until tender
Pic6: cooked
Pic7: add the vegetables

Pic8: serve as a meal
Pic9: or as a stew
Pic10: or as a soup

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org