100 gm piñones
Cut the pork fat in small pieces and render, saving the cracklings. Dice the onions, green onion and carrot. Sauté the onions, green onion and carrot in the fat (or lard). Add the cracklings, the piñones, and the broth and season to taste. Simmer for about 15 minutes. Serve sprinkled with cilantro.