Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 TB oil
2 lb boneless lean pork -- cubed
1 lg onion -- sliced
1 TB ground cumin
2 ts salt
: freshly ground black pepper
2 dried hot red chillies --
: crushed
2 cloves garlic -- crushed
5 c water
4 md potatoes -- peel and
: quarter
16 oz corn kernels
2 TB chopped green bell pepper
1/4 c lemon juice

Heat the oil in a large soup pan and brown the pork. Add the onion,
cumin, salt, pepper and chilies and stir for 2 minutes. Add garlic
and the water, cover and simmer for 30 minutes. Add the potatoes and
continue cooking till they are tender. Mix in the corn kernels, green
pepper and lemon juice and reheat to boiling. Check the seasoning and
ladle into soup bowls. Sprinkle fresh, chopped parsley over each
serving.

Serve with plenty of fresh bread, a slaw of cabbage, onion and red
apple, and beer.

This soup is really a hearty meal, but it is served in soup bowls,
hence its name. 1979. Reprinted in 1986. Lynelle Tume's Latin
American Cookbook Submitted mcrecipe by patH 1996 Oc

Recipe By : Aji de Cerdo (Bolivia)

Date: Thu, 17 Oct 1996 16:29:43
~0700 (

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