8 Jalapeno chiles — stems and

removed — chopped 1 tablespoon Dried crushed red chile — seeds included

2 cups Black beans — sorted and

=09 2 tablespoons Bacon fat or vegetable oil

2 medium Onions — chopped

40 milliliters Garlic — minced

1 large Ham hock

1 cup Canned tomatoes — chopped

2 teaspoons Ground cumin

1 teaspoon Ground epazote (optional)

1 teaspoon Ground coriander

1/4 teaspoon Ground cloves

1 tablespoon Red wine vinegar

cups water 3 tablespoons Tequila (optional)

Sour cream for garnish

Cover the beans with water and soak overnight, or quick soak them.

Saute the onion and garlic in the bacon fat until soft.

Combine all the ingredients, except the tequila and sour cream, in a large pot and bring to a boil.
Reduce the heat and simmer for 2-3 hours or until the beans are soft.

Remove the ham hock and shred the meat.

Divide the soup in half, puree half of it and add back to the reamining soup.
Add the shredded meat and simmer for 15 minutes or until thickened to the desired consistency.

Remove from the heat, stir in the tequila, garnish with the sour cream, and serve.

Serving Suggestions: Serve as a lunch entree with warmed flour tortillas and a citrus salad.

Source: “The Whole Chile Pepper Book,” by Dave DeWitt and Nancy Gerlach,= 1990.
Little, Brown and Company.