Nothing like a “HEART-Y” soup, am I right? This is a different take on Carne de Hugo, a Mexican dish which translates to “ meat in its juices”. Depending on who you talk to it’s a fine line between a soup and a stew, I go a little on the soup side because I love the broth. It’s a protein rich dish served with beans which I substituted the steak for wild pig heart.
It’s a pretty simple dish consisting of bacon, beans, a tomatillo purée and chopped heart. Everything is cooked in a single pot, but I prefer to cook the beans separately, to keep the starch down. You add a whole onion and a bunch of cilantro that is removed as it’s only for flavor. It’s a traditional dish and a great way to show how good organ meat really is.
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