Head Pork Loin Stew with carrots, celery and aromatic herbs
Ingredients
- 600g. head loin diced
- ½ sliced onion
- 1 cup beef broth
- 1 cup tomato puree seasoned
- 3 carrots, peeled and cubed
- 1 clove garlic, peeled and crushed
- 6 stalks celery slices
- aromatic herbs
- Salt and pepper
Preparation
- Meat cubes are browned with a tablespoon of oil in the pan.
- Reserve cubes.
- Tomato fried puree, beef broth, carrots, celery, onion slices, garlic clove, then add the aromatic herbs and simmer the soup for 10 minutes.
- Cubes of meat are now added and boil for 15 minutes or until reduced by half the broth.
- Serve with white rice.
