1 smoked ham hock
4 bay leaves
4 whole molido chilies (dried, smoked)
1 whole habanero pepper (dried)
4 whole dundicut chilies (dried)
4 garlic cloves, whole
1 tablespoon cumin seed
1 teaspoon salt
2 tablespoons olive oil
2 yellow onions
2 tablespoons curry powder
1 1⁄2 tablespoons cumin powder
2 tablespoons hot paprika
3 tablespoons mild smoked chili powder
1 teaspoon salt
1 head cauliflower (broken into bite-sized florets)
6 carrots, bisected lengthwise and then chopped into bite-sized pieces
1⁄2 lb green chard leaves (chopped into 1 cm squares)
6 garlic cloves (squished)
Put the ham hock, bay leaves, garlic cloves, cumin and whole, dried lantern chilies in a large pot, cover with water, cover and bring to a boil and simmer for an hour. Add salt after a bit.
In a separate pan, put the olive oil inches Cut up the yellow onions into little bits (1 cm squares) and caramelize them with the lid on. Add the cumin powder, curry powder, chili powder and hot paprika and coat the onions with the spices and toast the spices. Cut the tomatoes in half and shave them into the onions, discarding the skins. Stir a bit, cover and let cook for 15-20 more minutes Add salt to taste.
Break up the cauliflower into bite-sized bits. Cut up the carrots and chard.
Use a slotted spoon or noodle scooper, remove all the solid things from the broth. Discard the spices, remove the meat from the ham hock bone, skin it, and chop up the meat and add them and the bone back into the broth.
Add the cauliflower and carrots to the pork broth, wait 5 mins after it starts to simmer again.
Add the tomato-onion mixture. Then add the chard bits and stir.
When it boils again, add the squished garlic. Taste and salt. It's ready.