Serves 8

2 teaspoons cumin
2 to 3 teaspoons chili powder
1/4 teaspoon pepper
1/4 teaspoon turmeric
5 cloves garlic, sliced
4 quarts water
5 pounds pork shoulder, quartered
1/2 cup plain dry bread crumbs
2 teaspoons salt, or to taste
1 tablespoon red wine vinegar

In a food processor, puree the cumin, chili powder, pepper, turmeric, and garlic. Set aside.

Bring the water to a boil in a large soup pot. Add the pork and ground seasonings and cook over medium heat for 15 minutes. Add the bread crumbs and salt and mix well. Cook, covered, for 1-1/2 hours, until the meat is soft. Stir in the wine vinegar. If the sauce is too thick, add a little warm water. Serve warm.