🧂 Ingredients
- 1 lb Dried Great Northern Beans(soaked overnight or quick-soaked)
- 1 lb Pork Shoulder(cut into 1-inch cubes)
- 1 medium Smoked Ham Hock
- 1 large Yellow Onion(chopped)
- 4 cloves Garlic(minced)
- 1 bunch Collard Greens(tough stems removed, chopped)
- 2 medium Potatoes(peeled and diced)
- 2 Bay Leaves
- 1 tsp Cumin
- 1 tsp Oregano
- to taste Salt
- to taste Black Pepper
- 2 tbsp Olive Oil
👨🍳 Instructions
- 1
Rinse the soaked beans and place them in a large pot with the pork shoulder, ham hock, and enough water to cover by about 2 inches. Add bay leaves.
- 2
Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until the pork and ham hock are tender. Skim off any foam or impurities that rise to the surface.
- 3
Remove the pork shoulder and ham hock from the pot. Let them cool slightly, then shred or dice the meat, discarding bones and skin from the ham hock. Return the meat to the pot.
- 4
In a separate skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic, cumin, and oregano, and cook for another minute until fragrant.
- 5
Add the sautéed onion and garlic mixture to the pot. Stir in the chopped collard greens and diced potatoes.
- 6
Continue to simmer, uncovered, for another 20-30 minutes, or until the potatoes are tender and the collard greens are wilted and tender. Season with salt and pepper to taste.
- 7
If the soup is too thick, add a little more water or broth to reach desired consistency. Serve hot.
💡 Pro Tips
- ✓For a richer flavor, use a good quality smoked ham hock.
- ✓If you don't have collard greens, kale or Swiss chard can be substituted.
- ✓Adjust the amount of greens and potatoes to your preference.
🔄 Variations
- Add a diced ñame (yam) for a creamier texture.
- Include a small piece of cured ham for extra saltiness.