Ground pork, spinach and chayote soup
If you have roughly 45 minutes to spend in the kitchen, Ground pork, spinach and chayote soup might be an awesome gluten free and dairy free recipe to try. This recipe makes 4 servings with 442 calories, 22g of protein, and 34g of fat each. For $2.77 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Winter will be even more special with this recipe. It works well as a main course. If you have onion, cooking oil, ground pork, and a few other ingredients on hand, you can make it. It is brought to you by Casaveneracion. A few people made this recipe, and 10 would say it hit the spot. Overall, this recipe earns a solid spoonacular score of 48%. Try Pork, chayote, squash and spinach soup, Miso, chayote and spinach soup, and Chayote with Pork for similar recipes.
Servings: 4
Ingredients:
freshly ground black pepper
about 6 c. of broth, preferably homemade
2 large chayote, peeled, cored and cut into one-inch cubes
2 tbsps. of cooking oil
4 cloves of garlic, crushed
500 g. of coarsely ground pork (you can substitute beef)
1 large onion, thinly sliced
patis (fish sauce), to taste
lots of spinach leaves (no need to parboil or wilt in boiling water)
Equipment:
pot
Cooking instruction summary:
InstructionsHeat the cooking oil in a pot. Saute the garlic and onion. Add the ground pork and cook, breaking up the meat into rather large chunks.Pour in the broth. Season with fish sauce and pepper. Bring to the boil.Add the chayote cubes. Bring to the boil once more. Lower the heat, cover and simmer for 15 to 20 minutes or until the chayote is tender but not mushy.When the chayote is done, taste the broth. Add more fish sauce and pepper, if needed.Add the spinach leaves. Boil for a minute then turn off the heat.Serve hot.
Step by step:
1. Heat the cooking oil in a pot.
2. Saute the garlic and onion.
3. Add the ground pork and cook, breaking up the meat into rather large chunks.
4. Pour in the broth. Season with fish sauce and pepper. Bring to the boil.
5. Add the chayote cubes. Bring to the boil once more. Lower the heat, cover and simmer for 15 to 20 minutes or until the chayote is tender but not mushy.When the chayote is done, taste the broth.
6. Add more fish sauce and pepper, if needed.
7. Add the spinach leaves. Boil for a minute then turn off the heat.
8. Serve hot.
Nutrition Information:
covered percent of daily need
