In Progress: Souse Soup

After discovering what a rich broth pig's ears make (a byproduct of this recipe), I wanted to try to make a soup. I started with this recipe, increased the amount of liquid (enough to cover the meat), seeded and removed the ribs from the Scotch bonnet and added whatever spare vegetables I had lying around. Though I had my reservations about midway through the process, it turned out quite good - the broth was rich, and the Scotch bonnet imparted flavor and a gentle, lingering heat. The real surprise was the meat I scraped off the tail bones: succulent, tender and tasty. Will definitely be making this one again.

For future iterations: While the broth is rich and turned pretty flavorful in the end, I'd like to bring some more depth to it - whether by sauteeing the aromatics first, or adding more/different seasoning. I'd also like to add more vegetables to it, besides wilting a handful or two of baby spinach as I reheat bowls of the soup.

• 3 lbs. pig's ears and tails, ears cut into smaller pieces (this iteration used 1 lb. ears, 2 lb. tails)
• 1 pork shoulder bone (byproduct of the bone-in butt we got for the black beans and pork)
• 8 c water, enough to cover
• 1/4 c cider vinegar
• 1 Scotch bonnet pepper, seeded and ribs removed
• 10 cloves garlic, minced (about 3 heaping T)
• 1 onion, minced (about 1 heaping c)
• 2/3 c celery, diced (about 4 small stalks)
• 2/3 c carrot, diced (about 4 small ones)
• 2/3 c green pepper, diced (1 large)
• 10 oz. mushrooms
• 2 T Goya adobo seasoning
• 1/4 c lime juice (about 2 fat limes)

Put the meat, water, vinegar, hot pepper, garlic and onions in a large pot. Bring to a boil, then lower the heat and simmer, partially covered, till meat is soft and gelatinous, about 2-3 hours.

Chop vegetables and add them to the pot. Cook till they're tender, about 15-25 minutes.

Add adobo seasoning. Stir and wait about five minutes.

Remove from heat, stir in lime juice, and serve over white rice.

Brazilian Black Beans with Pork

Absolute home run of a recipe - the stew was smoky, rich and full of flavor; the sauce added a perfect accent of sharp, grassy tang. We pretty much followed the recipe in Cook's Illustrated's Slow Cooker Revolution - our reliable go-to - save for deglazing the onion and bacon mixture with a cup of water. I scraped the pan pretty well though, and the stew was more than rich enough, so no harm done. I may try a bit of acid next time, though. Recipes for the stew and the accompanying sauce follow.

• 6 oz bacon
• 3 onions, chopped
• 1/4 c tomato paste
• 6 garlic cloves
• 2 T chili powder
• 2 t ground cumin
• 1 t ground coriander 
• 4c chicken broth
• 1 lb dried black beans
• 1 lb sausages, halved and sliced 1/2 in. thick
• 2 bay leaves
• 3 lb boneless pork butt roast, cut into 1-1/2 in. pieces
• salt and pepper to taste

In a large skillet, saute the bacon over medium-high heat till crispy, about 5-10 minutes. Add the onions, tomato paste, garlic, chili powder, cumin, coriander and cook till the onions are softened and beginning to brown, 10 or so minutes.

Meanwhile, put sausages, bay leaves and broth in the slow cooker. Add the onion-bacon mixture and season with salt and pepper. Cover and cook for 5-7 hours on high (took us about 5) or 9-11 hours on low, till meat is tender and beans are done. Adjust seasoning if necessary, then serve over rice and with Brazilian hot sauce (recipe below).

Brazilian Hot Sauce (makes about 3 cups)


This was good, though I may add a bit more jalapeno/include a bit of pith and seed next time.

• 2 large tomatoes, finely chopped
• 1 onion, minced
• 1 green bell pepper, minced
• 1 jalapeno, minced (seeds and white pith removed if you're inclined)
• 1/3 c white wine vinegar
• 3 T extra-virgin olive oil
• 1T cilantro (used 1/4c parsley)
• 1/2 t salt

Combine all ingredients in a bowl. Let stand for 30 minutes, till flavors have melded.