Roast Pork

(Cuban Lechon Asado)

This is a Cuban classic dish, found in a typical Cuban party! The pork is roasted and marinated in Mojo to give a distinctive flavor. This recipe is for a leg of ham, although a whole pig can be roasted as well.
Serving Size: 10 -12

Ingredients
7 lb fresh ham (pork leg with skin on) Mojo for marinating and roasting

Directions
Prepare pork leg by piercing pork with a sharp knife. Place pork leg in large pan. Pour Mojo over and around pork, cover in aluminum foil, and let sit in refrigerator overnight. You can buy premade bottled Mojo, or prepare it yourself.

When you are ready to cook the pork, preheat oven to 450 degrees F. Place the pork in a large roasting pan with all the Mojo juices. With a large spoon, pour the juices all over the pork. Place the pan in the oven and reduce the temperature to 350 degrees F. Check pork occasionally and pour Mojo on sides over the roast pork with spoon. When the internal temperature reaches about 160 degrees F, remove the pork from the oven. Place pork in a large serving pan and cover with aluminum foil. Wait a few minutes to let cool down, then slice and serve. Enjoy!

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Cuban Chicken Soup

(Sopa de Pollo)

This is a delicious Cuban version of chicken soup, and great for an appetizer or a meal!
Serving Size: 6 -8

Ingredients
6 chicken thighs 1 medium onion (chopped) 1/4 tspn oregano 1/4 tspn saffron 6 cups water 2 garlic cloves (minced) 1 pack Goya chicken bouillon 1 tbsp tomato paste 2 potatoes (peeled and quartered) 1 medium carrot fine soup noodles 1/2 cup lemon juice 1 tspn salt 1/2 tspn pepper

Directions
Prepare the chicken thighs by removing skin, and lightly salting. In a large pot, add the water, chicken, tomato paste, onion, chicken bouillon, garlic and oregano. Bring to a boil, then reduce to low, cover, and simmer for 30 mins. Then add the potatoes and carrots, cover and simmer for another 30 mins, until the potatoes are tender. Add pasta, saffron, lemon juice, salt and pepper and cook until pasta is tender. Serve hot in a soup bowl and enjoy!

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Cuban Lentil Soup

(Sopa de Lentejas)

This is a delicious Cuban version of lentil soup, thick and rich in taste and texture.
Serving Size: 6 -8

Ingredients
1 cup lentils (rinsed) 1 tbsp vinegar 1 medium onion (chopped) 3 garlic cloves (minced) 6 cups water 1 pack Goya beef bouillon 1 celery stalk (chopped) 2 tomatoes (quartered) 1 potato (peeled, diced) 3 basil leaves 1/2 tspn oregano 1/4 cup white wine 1 bay leaf 1 tspn cumin 1 tspn salt 1/2 tspn pepper

Directions
Over low heat, pour the water and add the lentils in a large sauce pan. Bring to a boil, then reduce heat to low, cover and simmer for 15 mins. Add vinegar, onion, garlic, beef bouillon, celery, tomatoes, potato, bay leaf, cumin, basil and oregano. Stir ingredients well, and bring to a boil. Reduce the heat to medium, then cover and simmer for 45 mins. Remove the bay leaf and discard. Add salt and pepper and wine and stir well. Cook an additional 5 mins. The soup should be somewhat thick and not very watery, and the potatoes tender. To thicken, let stand for several mins. Serve on soup bowls and enjoy!

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