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3 cups of pinto beans
3 quarts of water
1 lb. bacon or 1 ham hock
1 medium onion
3 roma tomatoes
1 cup cilantro
2 serrano peppers
3 garlic cloves
salt to taste
Traditional Mexican Bean Soup
Sort through the beans. Look for small rocks and debris.
Place in a large bowl and rinse several times. Lift beans out by hand into a clean bowl of water.
Fill bowl with water and soak overnight.
Boil about 3 quarts of water and add beans. If you are
cooking on a stove it should take about 3 hours.
My favorite way, especially if you are too busy to babysit a pot of beans, is to use a crock pot. Three cups of beans for a large crock pot, two cups of beans for a smaller crock pot.
Add boiling water as needed. If using ham hock add now.
When the beans are light brown and soft, add salt, garlic, serrano peppers.
Cut bacon and fry along with the onions.
Add to beans. Last add the cilantro and fresh tomatoes.
Serve with flour or corn tortillas. Cornbread is great, too!
Calabasita con Puerco
1 1/2 lbs. pork
6 cups tatuma squash
2 corn cobs
2 roma tomato(peeled)
or 1 cup stewed tomato
1/2 bell pepper
2 tsp. salt
2 tsp. cumin
2 garlic cloves
1/2 tsp. pepper
2-3 cups water
Delicious Traditional Mexican Stew with Pork
Cook pork in oil over a medium heat. When pork is cooked stir in the onion, bell pepper for a couple of minutes. Put meat mixture into a 4 1/2 qt. pot.
Next add salt, pepper, cumin and garlic. Add water. Cut the corn off the cobs and add to the mixture. Add Tatuma squash.
Simmer for 20 minutes. Occasionally, stirring. Let stand for another 20-30 minutes. The cooking process will continue, steaming the vegetables.
You can use any squash for this Mexican stew. The tatuma will cook firmer. Some prefer their squash to be very soft and fall apart. In that case, use zucchini or yellow squash. Serve with a corn or flour tortilla!
Fall is a great time to use fresh squash(calabasa). This is a very forgiving recipe. Make it your own and enjoy!