Summer Puerco-Corn Soup

Summer Puerco Corn Soup |
This post is a continuation from our Caribbean Mango-Apple Pork Roast. We used the leftover pork to make this flavorful, fresh summer soup. Now let me quickly explain something, I hated the name Summer Pork-Corn Soup – it just doesn’t have that nice culinary ring to it. So I did a quick name/language change and called this soup Summer Puerco-Corn Soup, which Puerco meaning pork in Spanish. So much better sounding right BS’ers?!

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Okay, let’s cut the Chatty Cathy mode here and get straight to the recipe:

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  • 2 Ears of Corn (we used leftover corn that we had BBQ’d the night before)
  • 2 tsp Chili Paste from Sobey’s
  • 1 Butternut Squash (cooked & cubed)
  • Salt & Pepper to taste
  • 1 tbsp Olive Oil
  • 2 tsp Garlic Powder
  • 2 cans of Vegetable or Chicken Stock
  • 1 sprig of Rosemary
  • 1/2 – 1 cup of leftover pork (either cubed or pulled)
  • Ketchup for decorative topping
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Summer Puerco Corn Soup |

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In a food processor, blend together the corn, squash and olive oil. You may need to add a bit of your vegetable or chicken stock at this time to get it to blend smoothly. Once completely blended, pour into a large stock pot and add your remaining ingredients, bring to a low rolling boil on medium-high heat. If you have a submersion blender: 1. I’m jealous of you    2. Use it at this time to further blend the soup.

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Heat for approx. 30 mins and serve hot, topped with ketchup to make it look extra fancy!!

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Summer Puerco Corn Soup |

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4 responses to “Summer Puerco-Corn Soup

  1. Pingback: Caribbean Mango-Apple Pork Roast | BS' in the Kitchen

  2. Oh man this looks delicious! And your photographs are beautiful! Everything here looks great!
    I recently launched my own blog, I’d love for you to check it out and let me know what you think! :) Thanks!

  3. Pingback: Caribbean Mango-Apple Pork Roast (& Recipes!) | BS' In The Kitchen

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