Bean ,corn, Cactus, and Pork Rind Chowder |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Spicy,comforting and savory Mexican chowder.Preparation time does not include cooking of the beans. Ingredients:
250 g beans, whole and cooked, plus their cooking broth |
2/3 cup canned corn niblet |
3 tablespoons cooking oil |
1/2 medium onion, chopped |
2 tablespoons flour |
4 nopales (cactus paddles(cooked or canned, in julienne pieces) |
1/4 lb pork rind, crumbled in bite size pieces |
2 fresh serrano chilies, thinly sliced |
salt, to taste |
Directions:
1. Sautee onion in oil, and when transluscent, blend in the flour, stirring until it is foamy.
2. Add one cup of bean broth and cook for 4 minutes, stirring so no lumps form.
3. Add the beans and sufficient bean cooking broth to make it soupy.
4. Add the julienned cactus and the corn niblets.
5. Serve hot, garnishing with the crumbled pork rind and the serrano chiles to taste.
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