1pound parsnips (3 to 4 large parnisps), peeled and diced
1teaspoon ground cumin
Salt and pepper
In a pot place the aliños sauce, pork, vegetable stock, carrots, the parsnips, cumin and the salt and pepper, bring to a boil, and simmer, covered, for about 25 minutes, or until the vegetables are very tender and the pork is cooked.
Add fresh cilantro and serve warm. If you prefer the creamy soup: Purée the soup in a blender and return to the pan. Add more water if necessary to thin the soup to the desired consistency.