LOMA DE CERDO

1  4 to 5 pound loin of pork

2 cups beef broth

1 cup water

2 bunches scallions, minced

1 clove garlic, minced

1 teaspoon salt

1/2 teaspoon ground cumin

3 tablespoons butter

1 tablespoon flour

1/4 teaspoon saffron

Place pork in large saucepan.  Add broth, water, 1 cup scallions, garlic, salt and cumin.  Bring to a boil and simmer, covered, 1 1/2 hours, or until tender.  Remove pork and cut into 1-inch cubes.  Strain cooking liquid, skim fat, and reserve 1 cup of broth.  Melt butter in skillet, add remaining scallions and saute 2 minutes.  Add flour and stir until well-blended.  Gradually add reserved broth, stirring constantly.  Add saffron and cook over low heat until sauce thickens slightly.  Blend with pork cubes and place in a 350 degree oven until meat is hot and sauce bubbles, about 10 minutes.  Serve with rice.  Pork may be garnished with pimientos if desired.

CHICKEN SOUP TEQUENDAMA STYLE

1  3-pound chicken, cut into serving pieces

6 small onions

1 teaspoon ground coriander

1 teaspoon ground cumin

5 medium potatoes, peeled, quartered

6 corn on the cob, cut in 2-inch pieces

2 medium sweet potatoes, peeled, quartered

1 cup light cream

Place chicken in large kettle, cover with 2 1/2 quarts water.  Bring to a boil and skim.  Add onions and spices, cover and simmer 20 minutes.  Add vegetables and simmer, covered, 20 minutes more.  Add cream and serve.

Image Credit:  http://cocinacasera.net/carnes-y-guisos/lomo-de-cerdo-con-manzanas