Sopa de Repollo

Sopa de Repollo

This is one of my favorite soups.  It is simple to make and wonderful!  The hot soup is poured over the fresh vegetables to heat them.  It has a crunchy and delicious flavor. 
The ingredients are minimal and if the meat is fresh or thawed it does not take long to prepare.  It takes longer to cook if the meat is frozen, but that is the only difference.
You can put the soup in the slow cooker in the morning and have it that evening, just add extra of water so that it does not cook dry.  Cook on low for 8 hours.

1 pound of Boneless Pork, Chicken or Turkey
1/4 cup of Chili Powder
6 cups of Water
Salt
4 cups of Cabbage, washed and very thinly sliced
1 medium Onion, finely chopped
1 bunch of Cilantro, finely chopped
2 Limes, sliced

In a deep stock pot, place meat, chili powder, and water.  Bring to boil and cook until meat is tender and falling apart.  Add more water as needed.  Break meat up into small pieces with a fork. Taste and add salt to your liking.
While the soup is cooking. Wash and prepare the vegetables. 
When ready to serve, put 1/2 cup of cabbage, a Tablespoon of onion, and a pinch of Cilantro in a soup plate.  Pour hot soup over the top and squeeze lime juice over all.

Enjoy!

Deloris