A delicious spin on tortilla soup using pork bone broth and plantains chips.
- 1 pork neck
- 1 Tbsp apple cider vinegar
- 3-4 unripe plantains
- 3-4 Tbsp coconut oil (1 Tbsp per plantain)
- 1 red bell pepper, diced
- 1/2 yellow onion, diced
- 1/4 bunch cilantro
- Lime juice from 1/2 lime
- 1/2 can tomato paste (3 oz)
- 1 clove garlic, minced
- 1 can diced green chilies (4 oz)
- 1 Tbsp olive oil
- salt and pepper to taste
- Place pork neck in a slow cooker and add salt and pepper. Cook on low for 8 hours.
- Separate the meat and the bone. Store meat in the fridge for now and leave the bone in the slow cooker. To make the bone broth, add as much water as your slow cooker will allow and stir in apple cider vinegar. Cook on low (make sure it doesn’t boil) for 24 hours or until you have a flavorful broth. Skim off any foam that rises to the top while it cooks.
- To make the plantain tortilla chips, peel the plantains and cut in half. Use a mandolin to thinly slice the halves length-wise. Toss in coconut oil and arrange on a single layer on a baking sheet. Bake 13-16 minutes, or until crispy and slightly browned. Sprinkle chips with salt and place on a paper towel to cool.
- When the bone broth is ready, heat olive oil in a medium sauce pan. Add garlic, onion, and bell pepper and cook until the vegetables are tender and the onion is translucent. Stir in 4 cups of bone broth along with cilantro, lime juice, tomato paste, green chilies, meat, salt, and pepper.
- Turn heat up high to bring to a boil. Reduce to a simmer and cook uncovered for about 20 minutes, stirring occasionally.
- Serve with the plantain chips. If you eat dairy, it would be great topped with some shredded cheddar cheese.