Ingredients
- 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
scroll for more
Ojo de Cabra Estofado (Eye of the Goat Bean Stew)
Time: 20 minutes prep, 120 minutes cook
Servings: 4-6
Directions
- 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.
scroll for more
Summary
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.
Reviews
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
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
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
Comments
July 13, 2010Mama - 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.
July 13, 2010I'm going to have to try and find some of these beans down here (I live in Guatemala), this dish sounds delicious!- August 12, 2009This looks awesome, Ken. I'm going to add to my "try soon" folder and will let you know how it is. Thanks!
