Pork & Cob Soup

Pork & Cob Soup

by Carol Ann

1½-2 lbs Pork Tri Tip; cut to 1½" cubes
6-8 medium Potatoes, quartered
3-4 Corn on the Cob, break into 3 sections
½ medium size Green Bell Pepper, chopped
1 large yellow Onion; coarsely chopped
1 small can diced Stewed Tomatoes
3 cloves fresh Garlic, chopped
10-12 whole Baby Carrots
2 tbsp fresh (3 tsp dried) Parsley, chopped
2 stalks fresh Celery, sliced
¼ tsp Seasoned Salt
½ tsp Garlic Powder
½ tsp Onion Powder
1 whole dried Bay Leaf
1 rounded tsp Oregano Leaves, crushed

Gravy:
¼ cup Manteca Lard (sub: vegetable shortening)
4-6 tbsp Flour
3-4 cups cold Water

Garnish:
1 cup prepared hot; medium hot; or mild Salsa
1 small yellow Onion; diced very small
¼ cup fresh Celantro; chopped small
1 large Lemon; cut into 6-8 wedges

In slow cooker, combine pork, carrots, corn, bell pepper, large chopped yellow Onion, stewed tomatoes, chopped garlic, baby carrots, Parsley, celery, Bay Leaf, and crushed Oregano. Cover and cook on high setting for 1 hour. Remove Bay Leaf, and add potatoes, garlic powder, onion powder and seasoned salt. Reduce heat to "low" setting, cover pot and cook another 6 hours.

About one hour before the soup is done, melt lard/shortening over medium heat in a 10"-12" skillet. When lard has melted completely, slowly add flour to the lard, stirring constantly with wire whisk. Cook flour until it turns a medium brown color. Do not burn flour. Once flour is browned, slowly add cold water to flour mixture, stirring continuously with a whisk in other hand, until gravy thickens. (Using a wire whisk prevents lumps from forming.) Immediately add the thick, smooth gravy mixture to the soup, and stir until well blended. Cover soup and continue cooking on medium heat until done.

Meanwhile, empty prepared salsa into small serving bowl. Top with diced onion and chopped celantro; with lemon wedges on the side. Use as garnish for Pork n Cob Soup. Enjoy!!

6-8 servings