Vegetables Recipes - New Mexican Caldo Verde Recipe

Ingredients 

• 4 tablespoons peanut oil

• 1 lb 2 oz lean boneless pork, cut into bite-sized pieces

• 2 white onions, thinly sliced

• 1 teaspoon cumin seeds, crushed

• 1/2 teaspoon dried oregano

• 4 1/2 cups chicken stock, preferably homemade

• 2 large garlic cloves, finely minced

• 1-3 jalapeno chilies, seeded and finely chopped

• 3 tomatoes, peeled and chopped

• 4 cups cooked appaloosa beans, borlotti beans, or lima beans

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 2 cups trimmed and shredded kale

• 5 tablespoons chopped fresh cilantro

• 1-2 tablespoons lime juice

• corn tortillas, to serve

To garnish:

• thinly sliced white onion

• diced avocado) tossed in a little lime juice

• lime wedges

Serves 6

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Method:

1. Heat the oil in a large saucepan over moderate to high heat. Add the pork and fry until lightly browned. Remove from the pan with a slotted spoon and set aside.

2. Reduce the heat to low and add the onion, cumin, and oregano, stirring to coat them in the fat. Cover and cook for 25-30 minutes, stirring occasionally to prevent sticking.

3. Add a splash of stock if necessary. When the onion is very soft, add the garlic, chilies, and tomatoes. Cover and cook for 10 minutes.

4. Next, add the meat, beans, stock, and salt and pepper. Bring to a boil, then reduce the heat and simmer gently, with the lid slightly askew, for 45 minutes, until the meat is tender.

5. Raise the heat to a brisk simmer and stir in the kale. Cover and simmer for 5-7 minutes more, until the kale is tender but still bright green.

6. Stir in the cilantro and lime juice just before serving. Serve with the garnishes and tortillas.