Prep 30 mins
Cook 30 mins
A slightly Americanized version of a dish I learned to make in Mexico. The lime juice is key - I know it sounds weird, but it's absolutely necessary.
- 5 green tomatoes
- 6 slices bacon
- 1 onion, chopped
- 1 lb beef stew meat, chopped in thin bite-size pieces
- 1⁄2 lb dried kidney beans (cooked separately) or 1⁄2 lb dried pinto bean (cooked separately)
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon crushed red pepper flakes
- 1 lime, cut into wedges
- cilantro (optional)
- tortilla (optional)
- chopped onion (optional)
- In a large pot, boil enough water to cover the top of the tomatoes. Once water has come to a boil, add tomatoes. Boil for 15 minutes or until mushy.
- Leaving water in pot and keep ready to boil, remove tomatoes and put in blender. Puree till liquified. Add tomatoes back to water. Add all seasonings (you may add more or less depending on your personal preferences - I like more personally).
- Separately, cook bacon in electric skillet. Remove bacon, cook beef and onion in bacon grease till browned.
- Add all meat, onions, and beans into tomato mixture. Cook till heated through.
- Serve with tortillas, chopped onion, and cilantro. Squeeze lime juice into soup before eating.