RCI-SP.003.0659.001
Supida de Xerem
Ground corn with vegetables and meat
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- xerem (coarse ground corn)4 lbs
- 2 unit
- 20 unit
- salted pork fat1 lbdiced
- pork meat3 lbsin cubes
- 2 lbs
- 4 medium
Method
1
Soak dry beans overnight in water.
2
Wash in warm water and soak ground corn 2 hours before cooking with l quartered onion.
3
Marinate and season pork meat overnight with salt, garlic, vinegar, bay leaf, and pepper.
4
Cover dry beans and salted pork with water.
5
Cook about one hour and a half or until medium done.
6
Drain beans when cooked.
7
Cut kale leaves into strips and boil until medum done in water.
8
Drain kale leaves.
9
Cook ground corn in water until medium done.
10
Cut butternut squash and gut out seeds.
11
Leave skin on and divide into about 6 pieces.