Ingredients with Measurements:
- 1 pound dried black beans
- 1 pound pork shoulder, cut into small pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 bay leaf
- 8 cups chicken broth
- 1 can diced tomatoes (14.5 ounces)
- Salt and pepper, to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the black beans and soak them in water overnight.
2. In a large pot, cook the pork shoulder over medium heat until browned on all sides. Remove the pork from the pot and set aside.
3. In the same pot, sauté the onion, garlic, and jalapeño pepper until softened.
4. Add the cumin, oregano, chili powder, and bay leaf to the pot and stir to combine.
5. Drain the soaked black beans and add them to the pot along with the chicken broth and diced tomatoes.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for 2-3 hours, or until the beans are tender.
7. Remove the bay leaf and use an immersion blender to puree the soup until smooth (or transfer the soup to a blender and puree in batches).
8. Return the pork to the pot and let it simmer for another 30 minutes.
9. Season the soup with salt and pepper to taste.
10. Serve the Mexican Snert hot, garnished with fresh cilantro and lime wedges.
- Time:
Preparation time: 15 minutes (plus overnight soaking time for the beans)
- Cooking time: 3-4 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 35g
- Protein: 25g
- Fiber: 12g
Substitutions for ingredients:
- You can use canned black beans instead of dried beans, but reduce the cooking time to 1-2 hours.
- You can use beef or chicken instead of pork.
- You can use vegetable broth instead of chicken broth to make the recipe vegetarian.
Variations:
- Add diced carrots, celery, or bell peppers to the soup for extra flavor and nutrition.
- Top the soup with shredded cheese, sour cream, or diced avocado.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Use an immersion blender to puree the soup right in the pot for easy cleanup.
- Taste the soup and adjust the seasoning as needed before serving.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a lime wedge and a sprinkle of chopped cilantro on top.
Garnishes:
- Fresh cilantro, lime wedges, shredded cheese, sour cream, diced avocado
Pairings:
- Serve the Mexican Snert with warm tortillas or cornbread for a hearty meal.
Suggested side dishes:
- Mexican rice, roasted vegetables, or a side salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Snert is a traditional Dutch pea soup, but this recipe adds a Mexican twist with black beans and spices.
Flavor profiles:
- The Mexican Snert is hearty and flavorful, with a smoky and spicy kick from the chili powder and jalapeño pepper.
Serving suggestions:
- Serve the Mexican Snert as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican