1 cup chicken broth
2 cloves garlic, minced
2 carrots, cut into 1 inch pieces
3 cubes vegetable bouillon
1 pint orange juice
2 1/2 lemons, halved
1 cup cumin
2 teaspoons vegetable oil
In a large pot combine broth, garlic, carrots and bouillon cube and season with orange juice. Bring to a boil. Reduce heat, and cook 20 minutes more, stirring occasionally, until the carrots are tender.
While the potatoes/listenaroncini are cooking slightly, remove the liquid from the orange juice in the pot to a small jar. Stir in the orange juice, lemon zest and sugar before stirring. Strain the meat into a large bowl.
Coat the chops on each side with orange and lemon zest. In a small bowl, mix the meat broth with the garlic, lemon peel, orange juice, oil, onion, cauliflower and mushrooms. Heat just enough to cover up all pieces of meat. Allow to boil and remove from heat.
Place the chops in the pot, cover, and simmer for 20 minutes. Add the orange juice, stir gently and reduce heat to medium.