cuban roast pork

How detailed a recipe do you need for the pork? When I think of pernil, it's just a hunk of pork shoulder (skin on), marinated overnight in the fridge in sour orange juice (or regular O.J. plus lime juice), lots and LOTS of chopped garlic, dried oregano, and salt and pepper. Then roasted slowly so that the skin gets all crackling, and the meat stays moist.

As for the soup -- what flavors do you remember?

Bc89: I have a recipe from my aunt in Seville, Spain for potaje de garbanzos. I´m not sure if it will be the same one as your grandfather had, but if you want it, I can try to translate it.
Let me know if you´re interested,
Rocio

Hey, even if he's not interested, I certainly am. I love garbanzo, and this sounds too good to not try.

Hahahahahaha!!! I´ll translate it and paste it here, then, Skeleton.
Rocio

I'll be looking forward to it too. Sounds awesome

Tony

Potaje de Garbanzos (a.k.a. Cocido en Blanco)

This is a very familiar recipe, and typical from Seville. I´m not sure how to translate some things, and I´m not sure if some of the ingredients can be found in the US. I hope you can make it and that it´s good. I want to warn you that the directions given here are somewhat different from what you are used to, since this recipe comes from a family tradition, where things are added according to the taste of the cook or the family that eats the dish (and also because my English is not THAT good).


1 cup garbanzos (chick peas)
¼ kilo skirt from calf (it can be beef, but it´s tastier from calf)
1 bone from a pork leg
1 onion
1 rib bone (from beef)
1 back bone (from beef too)
2 leeks
1 15cm bacon strip
1 cup rice
1 carrot
1 or 2 potatoes
Mint

Put the garbanzos the night before in water, rinse the bones. The next day, put them in the pressure cooker after rinsing them, and add all the ingredients except the rice and the carrot. Do not add salt at this point, since the bones are salty, and although you rinse them, they give away some salt. Put the pressure cooker in the flame and when the valve starts rotating, lower it to minimum and cook for 15-20min. Put the pressure cooker away from the flame and wait until you can open it. Put away the bones, and strain the broth saving it in a bowl. Taste the garbanzos, and if they are too salty, add water. Return the broth to the cooker, and save some for another Andalusian treat (we drink this broth adding the mint, as an appetizer). Add in the cooker the rice, carrot and potatoes in squares. Cook the rice for 5-10 minutes after the valve starts rotating and turn off the heat.
When there´s no more vapor coming out of the cooker, open it and check: if it is too dry add some of the broth you saved. Enjoy!