Esta es una exhibición prevé de cómo se va ver la receta de 'Ojo de Cabra Estofado (Eye of the Goat Bean Stew)' imprimido.

Receta Ojo de Cabra Estofado (Eye of the Goat Bean Stew)
by Ken Hulme

Ojo de Cabra Estofado (Eye of the Goat Bean Stew)

Here's my take on a traditional Mexican stew, using Ojo de Capra (Eye of the Goat) heirloom beans.

This is a stew; it has beans in it. Chile does not contain beans.

Calificación: 3.7/5
Avg. 3.7/5 5 votos
Tiempo de Prep: Southwestern
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: tortillas

Wine and Drink Pairings: cervazas

Ingredientes

  • 1-2 cups dried Ojo de Cabra beans
  • 1 Ham Hock, smoked
  • 1-2 pounds Pork butt or shoulder (or sirloin if you have to), trimmed
  • 12-14 New Potatoes, whole baby ones
  • 1 tablespoon Cumin, toasted
  • 4 cloves Garlic, minced
  • 2-4 Chipotle Chiles en Adobo, to taste
  • 2-3 Poblano Chiles, stemmed and diced
  • 1 Onion, sliced
  • 10-12 Tomatillos, paper removed, halved
  • 2 cans Hominy, white or yellow or mixed, drained and rinsed

Direcciones

  1. No “overnight soak” nonsense. Put the dry beans in a stock pot and cover them with two inches off water. Add the ham hock and salt & pepper to taste. Bring to a boil, cover, and cook 1-2 hours until tender.
  2. Cube the pork and brown it, toast the cumin, slice and dice everything for your mis en place.
  3. When the beans are nearly tender, add the other ingredients. Traditional estofado are rather thick, not thin or soupy like American stews. Adjust the liquid level to whatever you like - drain some bean water or add more as needed. Cook at least another half hour to meld the flavors.