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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. pork (organic or buffalo)
- 3 1/2 cups parsnip (cut into 1-inch cubes)
- 2 1/2 cups carrots (cut into 1-inch cubes)
- 3 stalks celery (sliced 1-inch thick)
- 1 onion (chopped)
- 2 Tbsp. cumin
- 1/2 tsp. cayenne
- 12 cups homemade beef broth (below)
- 3 bay leaves
- 3 garlic (large)
- 20 oz. green chilies (diced hatch)
- 1 bunch cilantro (stems removed and leaves chopped, 1 cup)
- 4 lb. beef marrow (and/or knuckle bones)
- 3 lb. rib (meaty, and/or neck bones)
- 5 qt. water
- 1/4 cup apple cider vinegar
- 3 onions (coarsely chopped)
- 3 carrots (coarsely chopped)
- 3 stalks celery (coarsely chopped)
- 1 head garlic
- 4 bay leaves
- 2 rosemary sprigs (optional)
- 6 thyme sprigs (optional)
- 1 Tbsp. whole peppercorns
- salt (Redmond’s Real, to taste, once broth finished)
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