- Most Helpful
- Highest Rating
Excellent recipe! We used the ham bone from "Honey Glazed Hams Hawaii" and boiled it using beef Consommé. The flavors mixed together really bring it together. Our version subtracts the beans and there is no real loss in taste. Like everyone else I added the cabbage and macaroni a lot later so they didn't get too soft.
In this recipe I followed everything to exact directions, the only things I changed were that I added 1 can of chicken stock and 1 stalk of celery. I used traditional Portuguese linguica and I also undercooked the pasta and you do not need to cook the cabbage for an hour it becomes tender a lot sooner than 1 hour. This is an amazing recipe thanks for sharing it brought my hubby back home to the islands after eating this meal
This recipe was a real crowd pleaser. I made a few adjustments. <br/><br/>To cut down on fat:<br/>I put the ham hocks in the crock pot, covered it with water/chicken stock, added some herbs available (fresh thyme,basil,sage) and left it to cook overnight. In the morning, the meat was tender and falling off the bone so I could "pull the pork" into bite-sized pieces and throw the bones away. I cooled the crock pot down then stuck it in the refrigerator overnight. The rendered fat hardened and I could easily scoop it out and throw it in the trash (yuck! it is amazing how much fat is on those ham hocks).<br/><br/>to reduce the acidity of crushed tomatoes:<br/>I replaced the crushed tomatoes with 2 cans of tomato soup<br/><br/>To prevent mushy macaroni:<br/>I undercooked the pasta (5 minutes only), then added it to the soup just before serving.<br/><br/>Masako, Mahalo for sharing this recipe!
I made this soup for dinner yesterday in the crock pot. Only changes I made were I had two smoked turkey wings instead of ham hocks and I used regular kielbasa instead of linguica. Soup was outstanding, all my kinds loved it as well as husband. Only change I will make going forward with all my soups is I am going to cook the pasta separately and just add to the bowls so it does not get mushy. Will definately make again.