Roast Corn and Pork Soup

Name: Roast Corn and Pork Soup (Guiñado Xuba)
Yield: About 6 servings
Cuisine: Mexican
Ingredients: 1 pound meaty pork neck bones or spareribs; 2 pounds boneless pork shoulder, cut into large (2-inch) cubes; 2 tablespoons vegetable oil; 1 pound meaty pork neck bones or spareribs; 1½ teaspoons salt, or to taste; Eight 6-inch epazote sprigs or 3 tablespoons dried epazote, crumbled; Eight 6-inch epazote sprigs or 3 tablespoons dried epazote, crumbled; 2 large tomatoes (about 1½ pounds), coarsely chopped; 1 medium onion, coarsely chopped; 1 cup dried dent corn kernels; 2 guajillo chiles, tops and seeds removed; 3 small fresh chiles such as serranos or jalapeños, stems and tops removed, coarsely chopped (amount can be varied to taste); 3 small fresh chiles such as serranos or jalapeños, stems and tops removed, coarsely chopped (amount can be varied to taste); 4 garlic cloves, coarsely chopped; 3 small fresh chiles such as serranos or jalapeños, stems and tops removed, coarsely chopped (amount can be varied to taste)

Guiñado Xuba

Preparation info

About
6
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

The Zapotec name is pronounced roughly “gheenyádo shooba” and refers to two of the main ingredients, guiña (chile) and xuba (corn). The always helpful Venancia Toledo Hernández taught me this characteristic dish from the Isthmus of Tehuantepec. You must search for the right white field corn, a floury or “dent” type. Do not try to make it with flint corn or parched sweet corn, which don’t have enough starch.

Ingredients

Americas
Mexico
Spicy
Gluten-free
Soup
Oaxaca
Central America

Ingredients

Method