As much as I would like to take credit for this very satisfying soup, I’m unable to because I recreated it from memory after the Dr. made it this winter. I remember walking in his apartment and saying that his place smelled like Taco Mix, the taco stand in his neighborhood. Apparently, it was the best compliment I could have given because he was trying to make a Mexican soup he saw in Anthony Bourdain’s latest Mexico City episode. He replayed the show for me and all he could figure out was that the soup they were served for breakfast was green. The Dr. imagined a whole pork carnitas taco in soup form, so he went to work and boiled down pork with tomatillos, cilantro and lime juice. The finished product was so good, I could not help but ask for a third serving. When we came back from Colombia and I was lamenting about the cold weather, I made it myself. Funny how sometimes a snapshot from a TV show is enough to inspire you to cook.
1 medium-sized pork picnic
12 tomatillos, peeled from husks and quartered
2 bunches cilantro, thoroughly washed
2 Scotch bonnet peppers, halved, seeds removed
1 red onion, quartered
3 cloves of garlic, minced
juice from 4 limes
1. In a large stockpot, boil the pork picnic in enough water to keep it submerged. Add a generous amount of salt. When impurities float to the top, remove and discard. Lower the heat down to medium-low.
2. Add the rest of the ingredients to the pot and simmer, covered, for about 2 hours. Using a ladle strainer, try to get as much of the solids and transfer to a food processor. Purée and transfer back to the pot.
3. Cook for another hour or until pork is falling apart. Season with salt and lime juice to taste. It should be a good balance of saltiness and sourness. Serve with rice.