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1 lb dried black beans
1 lb tomatillos, husks removed and halved
1 yellow onion, finely chopped
2 stalks celery, finely chopped
1 carrot, finely chopped
1/2 tsp red pepper flakes
5 cups chicken stock
1/4 red wine
1 tsp red wine vinegar
2 ham hocks
salt and pepper
2 tbsp olive oil
1 1/2 cups corn
6 green onions, finely chopped
2 avocado, diced
2 tbsp cilantro
2 tbsp lime juice
queso fresco

Set oven to broil and line a baking sheet with the tomatillos and broil them on all sides until black.

In a slow cooker add black beans, tomatillos onion, celery, carrot, red pepper flakes, chicken stock, res wine, vinegar, ham hocks and salt and pepper.

Cook on high for 4-6 hours or low for 10-12 hours.

Remove ham hocks and pull off the meat discarding the bones and skin. Set aside.

With an immersion blender process until desired smoothness.

Season with salt and pepper.

In a frying pan, heat olive oil over medium high heat. Add the corn and and saute until corn in brown, about 6 minutes.

In a small bowl, toss together the green onions, cilantro, avocado, and lime juice.

Ladle into bowls, and top with the green onions and avocado mixture. Then top with corn and crumbled queso fresco.