Sopa de Lima Clasica - Rick Bayless

Name: Sopa de Lima Clasica - Rick Bayless
Ingredients: 2 medium white onions, cut in half across the middle (rather from top to bottom); 2 heads of garlic, cut in half across the middle; 1 teaspoon black peppercorns; 3 whole cloves; One 1 1/2-inch cinnamon stick, preferably Mexican cinnamon; 1 teaspoon crumbled dried Mexican oregano; 2 pounds of chicken wings (you can include backs and necks too); 2 pounds of pork bones (neck bones are most commonly available); 2 large Yucatecan limas agrias OR 4 key limes OR 2 grocery-store (Persian) limes; Salt; 3 hot banana peppers; Vegetable oil to a depth of 1/2-inch for frying; 8 corn tortillas; 1 large white onion, chopped into 1/4-inch pieces; 1 pound ripe tomatoes (2 medium-large round or 5 to 6 plum tomatoes), cored and chopped into 1/4-inch pieces; 1/2 large green pepper, stemmed, seeded and chopped into 1/4-inch pieces; 1 large (1 to 1 1/4-pound whole chicken breast (with skin and bones)

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Recipe from Season 5, Mexico—One Plate at a Time INGREDIENTS - Salt and Pepper Broth - 2 medium white onions, cut in half across the middle (rather from top to

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Ingredients

2 medium white onions, cut in half across the middle (rather from top to bottom)
2 heads of garlic, cut in half across the middle
1 teaspoon black peppercorns
3 whole cloves
One 1 1/2-inch cinnamon stick, preferably Mexican cinnamon
1 teaspoon crumbled dried Mexican oregano
2 pounds of chicken wings (you can include backs and necks too)
2 pounds of pork bones (neck bones are most commonly available)
2 large Yucatecan limas agrias OR 4 key limes OR 2 grocery-store (Persian) limes
Salt
3 hot banana peppers
Vegetable oil to a depth of 1/2-inch for frying
8 corn tortillas
1 large white onion, chopped into 1/4-inch pieces
1 pound ripe tomatoes (2 medium-large round or 5 to 6 plum tomatoes), cored and chopped into 1/4-inch pieces
1/2 large green pepper, stemmed, seeded and chopped into 1/4-inch pieces
1 large (1 to 1 1/4-pound whole chicken breast (with skin and bones)