Black Bean Soup With Pico De Gallo and Chipotle Creme

Ingredients

• •1 pico de gallo
• •1 onion
• •4 large tomatoes
• •¼ cup cilantro
• •½ jalapeno
• •1 tablespoon lime juice
• •1½ teaspoons salt
• •1 black bean soup
• •1 pound black beans
• •4 cups water
• •2 carrots
• •3 ounces pork
• •1 pound ham hocks
• •2 garlic cloves
• •1½ teaspoons pepper
• •1 teaspoon cumin
• •½ teaspoon oregano
• •½ cup chicken stock
• •1 chipotle crème
• •¼ cup low far cream
• •¼ greek yogurt
• •½ teaspoon chipotles

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Method

From foodista.com — read the original

1. 1In a tall soup pot, combine the beans, water, onion, carrots, salt pork and ham hocks. Bring the mixture to a boil over high heat, then reduce to a simmer and cook, covered, for 15 minutes.
2. 2Stir in garlic, white pepper, cumin, oregano and salt and continue to simmer, partially covered, stirring occasionally until the beans are very tender, about 1 1/2 to 2 hours.
3. 3Remove the ham hocks , remove the meat from the bone, shred the meat and place back in the pot.
4. 4If the soup is too thick, stir in some chicken stock to bring it to your desired consistency.
5. 5Serve in bowl, topped with pico de gallo and a dollop of chipotle crme.
6. 6NOTE: the original recipe calls to puree the soup, but I prefer it more like a stew, and having the beans whole.