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Bean Soup with Pork
Sopa de Frijoles Puerco
This hearty soup could also be served as a stew. Just add hot tortillas and you have a whole meal.
Soup
2 cups black beans
1 pound boneless pork, cut into 1 ½ -inch cubes
1 large onion, finely chopped
4 cloves garlic, chopped
2 tablespoons vegetable oil
1 fresh habanero chile, stem and seeds removed, chopped or substitute
2 fresh jalapeños or 2 serrano chiles
1 teaspoon dried epazote
3 tablespoons chopped fresh cilantro
Maya Natural Sea SaltTM to taste
Garnish
1 large onion, chopped
12 radishes, chopped
1/3 cup chopped fresh cilantro
1 fresh habanero chile, stem and seeds removed, chopped or substitute 2 fresh jalapeños or 2 serrano chiles
Juice of 2 limes
Maya Natural Sea SaltTM to taste
Cover the beans with water and soak overnight. Remove the beans, measure the water, and add enough water to make 6 cups. Sauté the pork along with the onions and garlic in the oil until the onions are soft. Add the pork to the beans along with the remaining soup ingredients and simmer until the meant and beans are both tender, about 1 1/2 hours. Combine the garnish ingredients.
Remove the pork and beans with a slotted spoon and place them in the center of a warmed platter and arrange the garnish on the plate. Serve the bean liquid in soup bowls and let the people add the meat, beans, and garnish to their bowls.
Yield: 6 servings
Heat Scale: Medium
Raise the Dead Chili
Levante a los Muertos Chili
Roasted tomatoes, onions, and Poblano chilies provides such a rich base to this vegetarian chili that a meat lover won’t even miss the traditional beef found in chili. Serve with a hearty, crusty, whole grain artisan type bread!
Prep time: 20 minutes
Cooking time: 30 minutes to roast the veggies and 30 minutes simmering the final dish
Ingredients:
1 3/4 pounds Roma tomatoes (or any variety of garden fresh)
3 poblano chiles
1 large sweet yellow onion, peeled and cut into four slices
1 bulb garlic; peel the cloves (8-10 cloves)
1 teaspoon cumin
2-3 tablespoons chili powder, depending on desired heat level
1/4 teaspoon cayenne pepper
24 ounces vegetable stock
1 15-ounce can of black eyed peas (drained)
3 ounces medium sharp cheddar cheese, shredded
Olive oil
1/4-1/2 teaspoon fresh ground black pepper
1 teaspoon Maya Natural Sea SaltTM
Pre-heat oven to 450 degrees F.; line two baking pans with foil and lightly coat with olive oil. Core the tomatoes and slice in half; cut the onion into four equal round slices. Place the tomatoes on one baking pan and “stud” each tomato half with a garlic clove; place the onion slices on second baking pan. Dust all the veggies with some of the chili powder, salt, and 10 twists of fresh black pepper. Pour olive oil over all veggies (note: don’t be stingy).
Place the baking pans in a 450 degree F. oven and roast for 30-35 minutes until the onions just start to brown. Note: rotate pans after 15 minutes. Let cool. I like to let the tomatoes roast a little longer than the onions. Check the onions after 25 minutes.
While the tomatoes and onions are roasting (or earlier will peeling easier), roast each poblano over a gas grill, gas range or under a broiler. Turn often! Using tongs, turn until well blackened and blistering appears, about 5-8 minutes. Place in a paper bag, close, and let steam for at least 20 minutes or more. If you have time, put them in the freezer for 45-60 minutes; this makes peeling even easier. Note: this step can be done the day before.
After the poblanos have steamed, peel them (under some running water helps). Stem and remove all seeds and dice the peppers. (cooking tip: cut the peppers into strips, stack, and cut the strips to make the diced peppers.)
Place all the tomatoes and TWO of the onion slices and veggie stock into a 3-quart saucepan; using a hand blender, puree. (Or use a blender, but puree in four batches).
Dice the remaining two onion slices and add to pot along with the chiles, all spices, and peas. Bring to boil, cover, reduce heat to simmer, and cook for 30 minutes or until the peppers just lose their crunch. Stir in cheese adjust seasoning, and serve.
Serves: 6-8
Heat Scale: Medium
