Cost per serving $3.81 view details
- 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
- No âovernight soakâ 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.
- Cube the pork and brown it, toast the cumin, slice and dice everything for your mis en place.
- 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.
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|Amount Per Serving||%DV|
|Serving Size 1084g|
|Recipe makes 4 servings|
|Calories from Fat 90||11%|
|Total Fat 10.26g||13%|
|Saturated Fat 2.87g||11%|
|Trans Fat 0.05g|
|Total Carbs 141.42g||38%|
|Dietary Fiber 18.0g||60%|