Pot Liquor Soup
From circlemoon8 14 years ago
- 4 1/2 hrs to make
- Serves 6-8
My mouth is watering already! You can omit the ham hock and add pork loin instead -- or better yet omit the ham hocks and red pepper and add sauted chorizo, 1 medium potato (cubed). Collards can be substituted with kale. Read more Any way that you go with this, it will be a hit. See less
Ingredients
- 2- 1 lb smoked ham hocks shopping list
- 1 med onion, chopped shopping list
- 1 med carrot, diced shopping list
- 1 TBS olive oil shopping list
- 1 clove garlic, chopped (I use more) shopping list
- 48 oz chicken broth shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp dried crushed red pepper shopping list
- 16 oz fresh collard greens, washed and trimmed shopping list
How to make it
- Bring ham hocks and 8 cups water to a boil in Dutch oven over med-high heat. Boil 5 minutes, drain. Reserve hocks, wipe Dutch oven clean.
- Saute onion and carrot in hot oil in Dutch oven over med heat 4-5 minutes or until tender; add garlic, and cook 1 minute. Add 1/2 cup of the broth, stirring occasionally, 2 minutes or until reduced by half.
- Add hocks, 8 cups water, salt and crushed red pepper to onion mixture, and bring to a boil. Cover, reduce heat to low, and simmer 3 hours or until ham hocks are tender.
- Remove hocks, and let cool 30 minutes. Remove meat from the bones; discard bones. Transfer meat to an airtight container; cover and chill. Cover Dutch oven with lid, and chill soup 8 hours.
- Skim and discard fat from soup. Stir in meat and the remainder of the broth.
- Bring mixture to a boil. Gradually stir in collards. Reduce heat, and simmer, stirring occasionally, 45-50 mintues or until collards are tender.
People Who Like This Dish 2
- creativesoulfoodguy Fremont, CA
- clbacon Birmingham, AL
- circlemoon8 Mesa, Arizona
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