SALTY RECIPE
By: Guanajuato ¡Si Sabe!
Capon
It is a stew that can have meat such as chicken or fish or only vegetables, if it is only vegetables, it does not have dried pork rinds; what does not vary is the xoconostle and cilantro, ingredients that give it that characteristic acid flavor; it can be brothy or dry depending on the region. It is a very popular soup in the state of Guanajuato that has emerged from the domestic sphere to finally position itself on the menus of Guanajuato restaurants, but not in the fondas, where it is not commonly consumed.
- 1 kg tomato
- 1⁄2 kg onion
- 3 sprigs of cilantro
- salt to taste
- 1⁄2 kg of pork rinds
- 1 kg of xoconostle
- 10 pieces of chile de arbol
- 10 pieces of black chili
- 10 pieces of guajillo chili
- 2 cloves garlic
- 1⁄2 kg cooked beans (from pot).
Directions:
The xoconostles are peeled, seeds are removed and chopped into large pieces, as well as the tomatoes and onion. They are put to cook in little water. The chiles are deveined, soaked and ground to make a sauce. When the vegetables are almost cooked, add the sauce and a sprig of cilantro. Season and cook over medium heat for 10 minutes. Serve with hard chicharrón (pork rinds) cut into pieces.