Ojo de Cabra Estofado (Eye of the Goat Bean Stew) R

Name: Ojo de Cabra Estofado (Eye of the Goat Bean Stew) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2 cups dried Ojo de Cabra beans; 1 Ham Hock, smoked; 1-2 pounds Pork butt or shoulder (or sirloin if you have to), trimmed; 12-14 New Potatoes, whole baby ones; 1 tablespoon Cumin, toasted; 4 cloves Garlic, minced; 2-4 Chipotle Chiles en Adobo, to taste; 2-3 Poblano Chiles, stemmed and diced; 1 Onion, sliced; 10-12 Tomatillos, paper removed, halved; 2 cans Hominy, white or yellow or mixed, drained and rinsed

Servings: persons

1-2 cups dried Ojo de Cabra beans
1 Ham Hock, smoked
1-2 pounds Pork butt or shoulder (or sirloin if you have to), trimmed
12-14 New Potatoes, whole baby ones
1 tablespoon Cumin, toasted
4 cloves Garlic, minced
2-4 Chipotle Chiles en Adobo, to taste
2-3 Poblano Chiles, stemmed and diced
1 Onion, sliced
10-12 Tomatillos, paper removed, halved
2 cans Hominy, white or yellow or mixed, drained and rinsed

1
No aovernight soaka nonsense.
2
Put the dry beans in a stock pot and cover them with two inches off water.
3
Add the ham hock and salt & pepper to taste.
4
Bring to a boil, cover, and cook 1-2 hours until tender.
5
Cube the pork and brown it, toast the cumin, slice and dice everything for your mis en place.
6
When the beans are nearly tender, add the other ingredients.
7
Traditional estofado are rather thick, not thin or soupy like American stews.
8
Adjust the liquid level to whatever you like - drain some bean water or add more as needed.
9
Cook at least another half hour to meld the flavors.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-2 cups dried Ojo de Cabra beans, 1 Ham Hock, smoked, 1-2 pounds Pork butt or shoulder (or sirloin if you have to), trimmed, 12-14 New Potatoes, whole baby ones, and more.

Yes, Ojo de Cabra Estofado (Eye of the Goat Bean Stew) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ojo de Cabra Estofado (Eye of the Goat Bean Stew) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions