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

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.