From: Sharing our Global Passion: Recipes from 22 World Class Chefs, featuring recipes from Kendall College School of Culinary Arts faculty. Recipe from Chef Christopher Koetke, v.p. of Laureate International Universities Center of Excellence in Culinary Arts. Yield: 6 servings.
1½ lb. pork shoulder (meat and fat), cut into 2” pieces
4 cups water
1 Tbsp. annatto seed*
1 tsp. kosher salt
¼ tsp. freshly ground black pepper
1 bay leaf
3 Tbsp. unsalted butter
1 cup onion, finely minced
2 lb. Yukon gold potatoes, peeled and diced
1 Serrano chile, seeded and minced
1 tsp. ground cumin
1 cup whole milk
2 avocados, halved and thinly sliced
1 lb. queso fresco, crumbled
In a large saucepan or stockpot, combine pork, water, annatto seed, salt, pepper and bay leaf. Bring to a boil; reduce heat and simmer until pork is very tender, about 1½ hours. Remove pork and dice; reserve. Strain cooking liquid to remove bay leaf and annatto seed; reserve. In the same pan, sauté onion in butter over medium heat until very soft, about 5 minutes. Add potatoes and chile; cook, stirring frequently, for 5 minutes. Add reserved cooking liquid and cumin to the potatoes. Add enough additional water to cover potatoes completely. Bring to a boil; reduce heat and simmer until potatoes are soft, about 20 minutes. Using a potato masher, mash the potatoes, leaving some intact. Add reserved pork and milk to the soup; cook until pork is hot, 5 to 10 minutes. Taste and adjust seasoning.
To serve: Place avocado slices into bowls. Divide soup evenly between bowls; sprinkle with queso fresco.
*Annatto seeds are available at specialty grocers or Latin markets.
