Sopa de puerco

Little Donkey, Birmingham, Ala.

It has been said that too many cooks spoil the broth, but chef Josh Gentry said that this popular soup, sort of a Mexican-influenced pho, was the result of his kitchen’s collaborative environment.

“We challenge each other and really tear things apart,” he said, noting that different cooks added different ingredients to the soup until they came up with this completed item.

The soup starts with a rich pork stock, to which morita and red chipotle peppers are added

Register to view the full article

Register to view this article

TAGS: Food Trends
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish