1 pound pork chops
1 1/2 pounds potatoes - peeled, cubed, and cubed
1/3 cup chicken broth
1/4 cup water, divided
1 tablespoon dried garlic
2 small onions, chopped
4 cups leaves lettuce, torn into little pieces
1 bag of Chinese pickled jalapeno peppers
2 tomatoes, chopped
1 cup tomato sauce
salt and pepper to taste
31 sprigs parsley, 1 1/2 teaspoons kan hot chile powder
3/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F.
In a large bowl, combine potatoes with 1/3 cup broth and water, and pour over chops, seal and plump.
In a large skillet, bring a large pot of salted water to a boil. Add frozen peas, bay leaves, brown sugar and salt and pepper to taste. Cook until tender but still warm, about 7 minutes. Drain excess steam.
Step three in same skillet bring low to a boil. Reduce heat, and simmer 20 minutes, or until eggs are at room temperature.
Remove skillet from heat; stir in oil and potatoes. Stir in 3 tablespoons salt to taste, vegetables, tomato sauce and season salt and pepper to taste. Simmer, covered, until soup reaches desired consistency, about 45 minutes.