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

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5 votes | 16947 views

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.

Prep time:
Cook time:
Servings: 4-6


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


  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.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 1084g
Recipe makes 4 servings
Calories 798  
Calories from Fat 90 11%
Total Fat 10.26g 13%
Saturated Fat 2.87g 11%
Trans Fat 0.05g  
Cholesterol 69mg 23%
Sodium 446mg 19%
Potassium 3880mg 111%
Total Carbs 141.42g 38%
Dietary Fiber 18.0g 60%
Sugars 14.52g 10%
Protein 38.64g 62%



  • Paula Leier
    October 28, 2008
    I simmered the beans with the spices and pork neck bones (what I could find for bones) overnight in a slow cooker. The beans are large, lovely (the size of chocolate M&M's), and are a a beautiful rustic brown and they keep their shape though tender. Then I added most everything else, except the tomatillos (not available). I added much more cumin 3+ tablespoons ( I love cumin). It can take a lot of ground pepper. I added more water and created a more liquid broth - rich and tasty. The recipe truly features the beans. The potatoes only took minutes to be done. Very filling with both the beans and the pork. It was served as a stew for lunch with crusty bread. My neighbor was a recipient and his comment was 'Just delicious'.
    I've cooked/tasted this recipe!
    2 people like this review
    • Nancy Miyasaki
      October 2, 2009
      This was a simple and delicious recipe. We made the version, as recommended but with pinto beans instead of Ojo de Cabra beans. It still came out wonderful. We also made a less spice pot for our kids. Great!
      I've cooked/tasted this recipe!
      1 person likes this review
      • John Spottiswood
        October 2, 2009
        We had this last night with corn bread and a green salad. It was really tasty! Personally, I think you could make it with half of the recommended pork. The beans, hominy, onions, chiles and spices have a wonderful flavor without the meat!
        I've cooked/tasted this recipe!
        1 person likes this review


        • Ken Hulme
          July 13, 2010
          Mama - if you can find Ojo de Cabra that would be great. As Paula said, this recipe really is about them. But any large, firm cooking heirloom dark bean would work will, I would think.
          • Gourmet Mama
            July 13, 2010
            I'm going to have to try and find some of these beans down here (I live in Guatemala), this dish sounds delicious!
            • John Spottiswood
              August 12, 2009
              This looks awesome, Ken. I'm going to add to my "try soon" folder and will let you know how it is. Thanks!

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