link to recipe inspiration 1 and recipe inspiration 2
Dinner Sept 25, 2023
Note: I kind of took a break from the website and had the ingredients written out, but no directions anywhere. So the directions are what I assume I did, because I certainly don't remember.
Corn-stock was a homemade stock that had a lot of corn cobs and how ever much chicken bones and other veggie scraps that could fit into the pot.
Ingredients:
1 lb dried Pinto Beans
Peppers
[probably 1½ lbs, ½lb Anaheim (kinda bitter, not very spicy), 1lb Carmen (sweet)]
2 ears of fresh Corn
Stock made from mostly corn cobs
3 Chicken Thighs, skinless boneless
1 large White Onion
2 tsp Oregano
3 Bay Leaves
~4 Chipotle Peppers from canned peppers in Adobo sauce
To Taste:
Salt
Black Pepper Adobo Sauce (optional)
(Optional) Garnish:
Jalapeño
Chives
Tamale
Directions:
The night before, soak dried beans in enough salted water that there's 3 inches of water above the beans.
Can do the night before or day of: cut peppers in half and deseed. Roast on a lightly greased sheet pan at 400°F (200°C) for 30 minutes. You can also roast the corn in their husk at this time on a different rack.
Allow peppers and corn cobs to cool.
Cut corn off the cob and peppers into bite sized pieces.
In a heavy bottomed dutch oven or stock pot, brown the chicken thighs in your preferred oil.
Once browned, add corn-stock, peppers, and corn and heat on low.
Drain the pinto beans, rinse, and add to stock.
Dice onion and chop chipotle peppers, add to stock.
Season with oregano, bay leaves, black pepper, salt, and adobo sauce if desired.
Simmer until beans are fully cooked, maybe 40 minutes.
Taste test and add any needed additional seasoning.
Garnish as desired and serve.
Final Notes:
I might have added lime juice too.
I think I remember the soup being kind of on the sweet side from the corn-stock, corn, and sweet Carmen peppers, but it was nice.
We do remember it being really good with a tamale added in.
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