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- For the Broth, place ham hocks, onions, carrots and celery in 6-quart stockpot. Cook on medium heat 5 to 6 minutes, stirring occasionally. Add water, chicken stock, chile pepper and seasonings. Salt to taste. Bring to boil. Reduce heat to low; cover and simmer 1 hour, skimming fat occasionally.
- Remove cover and simmer 30 minutes, skimming fat occasionally. Remove ham hocks and skim fat. Whisk cornstarch and 1/4 cup water in small bowl. Add to pot with coconut milk. Cook on medium-low to medium heat 30 minutes longer. Skim fat. Stir lime juice into broth.
- Meanwhile, for the Papaya Pica Sauce, place all ingredients in food processor. Process on high speed until smooth. Transfer to medium saucepan. Bring to boil. Reduce heat to low; simmer, uncovered, 10 to 15 minutes. Pour into medium bowl.