Corazon de Hugo

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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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Corazon de Hugo

Recipe by Daniel KenworthyCourse: Wild Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 1 Heart (Deer or wild pig)

  • 6 oz of center cut bacon

  • 3 tomatillos (blended)

  • 1 whole onion

  • 1 bunch cilantro

  • 3 cups beef broth

  • (Any broth would work)

  • 2 bay leaves

  • 1/2 tsp salt

  • 2 tap black pepper

  • 1 tsp cumin

  • Chopped Radish and onion, sliced lemon for serving

Preparation

  • Cook the bacon in the pot to a light crisp, make sure it’s not well done.
  • While bacon is cooking, wash the fresh heart making sure to squeeze the access blood. Trim access fat and removes the arteries and valves. Remove all the main muscle, this the “good stuff”. The easiest way to pick the useable pieces is by butterflying the entire heart.
  • Chop it into bite size pieces and add to the bacon. Throw in your whole onion to brown.
  • Blend the 3 tomatillos into a paste and add to the pot.
  • Add beef broth to the meat. Lightly Salt as the bacon is already salty. Put in black pepper and cumin. Use one garlic clove finely chopped. Toss in the bunch of cilantro. Bring to a light boil and then switch to a simmer.
  • Cook for about 20-30 mins.
  • Remove the onion and cilantro
  • Serve with a topping of radish chopped onion and avocado. Warm up some fresh corn tortillas. Serve and enjoy.

Daniel Kenworthy

First and foremost, I am a husband and dad, but I am also a plumber, an angler, and proud to say, a hunter. Though I started hunting much later in my life than most people who hunt, it has become a huge part of my life in a short amount of time. It has expanded into so much more. Hunting has made me into a hiker, nature lover and I even started gardening. My love of the outdoors has grown so much in my adulthood. I have found out that as long as I can be outside, I seem to be content. At the lake or in the mountains, I just seem to find my happy place.

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