Hearty Caribbean Soup

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From Dan Rybicky

Serves 12

2 lbs. boneless lean pork, cut into 1/2 inch dice
1 or 2 pork bones, if possible (I recommend it if you can get them!)
6 cloves garlic, chopped
2 tablespoons fresh ginger root, chopped
2 bay leaves
10 cups of water (or more as needed)
1 cup dry red wine
2 sweet potatoes, peeled and cut into bite-size pieces
1 1/2 cups diced jicama
1 large (or 2 small) summer squash, cubed
6 tablespoons fresh lime juice (2 limes)
1 tablespoon curry powder
1 tablespoon ground coriander
1/2 teaspoon ground cloves
pinch cayenne pepper
salt and pepper to taste
2-3 tablespoons sugar
1 1/2 pounds kielbasa (or other smoked sausage)
3 green (unripened) bananas, peeled and sliced
1/2 cup diced dried pineapple
2 ounces dark rum
8 scallions, sliced for garnish

Place the pork, bones, garlic, ginger, bay leaves, 10 C water and wine in large stock pot. Simmer covered 45 minutes to 1 hour.

Add the sweet potatoes, jicama, and squash. Add more water if water if the soup seems too thick. Stir in the lime juice, curry powder, coriander, cloves, cayenne, salt, pepper, and sugar. Heat to boiling. Reduce heat and simmer until the vegetables are tender, about 20 minutes.

Cut each of the kielbasa slices in half. Add them to the soup and simmer for 5 more minutes. Add the bananas and pineapple. Simmer 7 to 10 minutes more.

Just before serving, remove the bones and bay leaves. Add rum. Serve steaming hot garnished with scallions.

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