Ingredients
Method
- (Optional step, If using bacon or jowl) Fry the entire pound of bacon, crispy. Drain leftover fat and discard. Deglaze the pan with 1/2 cup water, working up the bits, and reserve. Chop and separate bacon.
- Add broth and reserved bacon deglazing liquid to pot. Add remaining ingredients, but only 1/2 of the bacon.
- STOVE TOP (best): Simmer on medium for 6 hours.
- PRESSURE COOKER: Use 1-2 cups of broth and cook for 30-35 minutes on high pressure, then let it keep cooking for 2-3 hours in the cooker.
- (Optional) Add remaining bacon just before serving.
- ALTERNATE: Instead of chicken broth, use 1 cup of leftover juice from making corned beef and 1 cup of water in the pressure cooker.
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