1 cup water
1/2 teaspoon garlic powder
1 teaspoon red pepper flakes
1 fresh green bell pepper, halved
3 tablespoons minced onion
3 carrots, quartered
6 tomatoes, sliced into 1 lime
5 1/2 cups chicken broth
salt and pepper to taste
Place the water, garlic powder, red pepper flakes, and green peppers in a small saucepan. Add enough water to cover peppers, but not whole. Bring to a boil. Reduce heat to low. Cover, remove from heat, and let peppers stand in hot water until almost dry, about 5 minutes.
Stir the onion, carrots and tomatoes into hot water. Saute for 5 minutes.
Add broth and chicken broth and salt and pepper to taste.
Reduce heat, cover, and simmer for 15 minutes. Put lid on pot and simmer for 10 minutes to avoid clumping. Season with salt and pepper to taste.
Bring to a boil, reduce heat, and simmer for 1 minute. Reduce heat and simmer for 10 minutes to allow the skin to turn pink. Remove pork from bone; cover with pork and set aside. Season with salt and pepper, garlic powder, onion powder, bell pepper, chicken bouillon cubes, seasoning packet, and basil.