October Fest Carnival of Super Foods Archives

Local, pastured pork belly, organic black beans, pan-roasted sweet potatoes, poblano peppers..

Pork Belly, Black Bean and Roasted Sweet Potato Tacos

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Makes about 4 large tacos

1/4 pound pork belly, cut into large dice
1 poblano pepper, cut into strips
1 aji mirasol or New Mexico dried chile, seeded and chopped
1 cup cooked black beans
1 large tomatillo, diced
1/4 cup bean cooking water
1 cup sweet potatoes, cut into cubes
1/2 small yellow onion, diced
1 clove garlic, minced
1 tablespoon rendered fat, if needed
1 teaspoon cumin seed
1 teaspoon Mexican oregano
1/2 teaspoon epazote
2 tablespoons fresh cilantro, coarsely chopped
freshly-made flour tortillas
sea salt and cracked pepper

Brown pork belly in a heavy skillet over medium heat. Add additional rendered fat if needed, then add diced sweet potatoes, cumin and dried chiles and cook until browned on all sides.

Add onions, poblano peppers and garlic and cook until onions begin to brown.

Add tomatillos, oregano, epazote and just enough reserved bean cooking water to keep everything moist. Toss in the cilantro, season to taste with salt & pepper and give it one last stir before loading onto fresh tortillas straight off the comal.

I like to serve these tacos with lots of jalapeño Tabasco and Cholula hot sauce on the side.

This post is both part of the Food Renegade’s Fight Back Fridays and
the October Fest Carnival of Super Foods at Kitchen Stewardship!

Here’s a super-nourishing and frugal dish that doesn’t skimp on flavor.

Roasted San Marzano tomatoes, yellow onions, garlic and peppers with spicy Tasso ham, celery, fresh herbs and raw olive oil..

Roasted Tomato and White Bean Soup with Tasso Ham

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Serves 2-3 as a main dish

A specialty of Cajun cuisine, tasso ham is a spicy, peppery smoked pork butt

1 28 oz can organic San Marzano tomatoes, drained (juice reserved) OR equiv. fresh plum tomatoes
1 can organic cannellini beans, drained and rinsed, OR equiv. soaked and cooked dry white beans
8 oz tasso ham, cut into cubes
1/2 large yellow onion
1 head garlic
1/2 red bell pepper
1 large Italian grilling pepper
1/3 cup celery, diced
1 bay leaf
1 6-inch sprig rosemary
3-4 basil leaves
1 small bunch thyme
2 blades mace
1 teaspoon cumin seed
1 teaspoon caraway seed
1 teaspoon celery seed
1 teaspoon hulled cardamom
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 tablespoon pastured butter
2 tablespoons extra virgin olive oil
1/2 teaspoon black pepper more-or-less
3/4 teaspoon sea salt more-or-less

Lay the tomatoes, onions, garlic and peppers on a parchment paper-lined baking sheet and roast in a 500 degree oven until browned/blistered. Set aside to cool.

Sauté celery, tasso and whole spices with butter in a Dutch oven over medium-low heat until celery is soft and spices are fragrant, about 7 minutes.

Working in batches if necessary, squeeze garlic from their skins and pulse roasted vegetables in a food processor until slightly chunky. Transfer to Dutch oven with celery and ham.

Stir in cooked beans, ground spices and minced fresh herbs. Adjust consistency with reserved tomato juice and simmer uncovered for 30 minutes, stirring occasionally.

To serve, ladle soup into bowls and dress with a tablespoon of good olive oil. Accompany with slices of toasted alternative-grain bread if that’s to your liking.