1 quart of fresh or 2 quarts of canned bacon rind
1 kg of beef short ribs
250 g of salted pork, sliced
1 3/4 kg of chicken thighs
2 Anaheim peppers
6 carrots
6 onions
6 cloves of garlic, minced
2 cups of cabbage, shredded and cubed
6 tomatoes
1 head of cabbage, cut into 8 wedges
1 green bell pepper, diced
6 potatoes
6 leek or green onion tops
1 quart of fresh or 2 quarts of canned bacon rind
1 kg of beef short ribs
250 g of salted pork, sliced
1 3/4 kg of chicken thighs
2 Anaheim peppers
6 carrots
6 onions
6 cloves of garlic, minced
2 cups of cabbage, shredded and cubed
6 tomatoes
1 head of cabbage, cut into 8 wedges
1 green bell pepper, diced
6 potatoes
6 leek or green onion tops
Douse the bacon rind in cold water overnight
Drain and place it in a pot with 4 liters of water (if using canned bacon rind, add it after adding the vegetables and reduce the water to 3 liters)
Bring to a boil, then reduce heat and simmer
Add the beef short ribs and pork
Cover and simmer for 1 1/2 hours
Add the peppers, chicken, and carrots
Simmer for an additional 30 minutes
Add the onions, garlic, cabbage, tomatoes, head of cabbage, bell pepper, potatoes, leek or green onion tops, and salsa
Simmer for an additional 30 minutes, until the potato is tender
Leave the vegetables firm to prevent them from becoming mushy when thawed
Check the seasoning
When serving, remove the meats and place them in a dish around the vegetables
Serve the broth in individual bowls
Serve 6-8 portions
To freeze: let it cool completely
Place in a plastic or glass container with a lid
Freeze
To thaw: remove from freezer 5 hours beforehand
Reheat in a pot, stirring constantly.
