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 HugoCourse: Wild Recipes
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
- 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.