Eddie Hernandez, Taqueria del Sol’s founding chef, shares with us three easy and delicious recipes using fresh ingredients. You may be familiar with Chef Eddie’s cuisine from standing in line for the restaurant’s delicious tacos, but he loves to experiment with ingredients to make other delicious dishes at home. These ideas will be the perfect addition to your summer dinner parties!
The sweet flavor of Vidalia onions meets the salty goodness of pork in this mouthwatering soup.
- 1 lb boston butt pork dice in 1 inch
- 4 cups julienne vidalia onions
- 1 fresh habanero pepper
- 1/2 table spoon ground cumin
- 2 chicken bouillon cubes
- 1 tomato diced
- 2 quarts water
- salt to taste
- In a stock pot add water pork and bouillon cubes and bring to boil. Boil for 30 minutes add onions and cumin. Continue to boil until pork is tender (about 15 minutes). Salt to taste and garnish with croutons and smoked gouda cheese.