A Tex-Mex chilli of sorts using smoked ham hock, chipotle and red beans.
Cook 1 large smoked ham hock with at least 2 cups of water until the meat is falling from the bone (in a pressure cooker this will take 30 minutes). Allow to cool and reserve the liquid. Cook 2 chopped onions and 3 diced cloves of garlic in some vegetable oil for a few minutes. Add 2 large chopped carrots, 2 chopped stems of celery and 1 diced red pepper and cook until they are softening and the onion is translucent. Add 2 chopped canned chipotle chillies, 1 tablespoon of the adobo sauce and 1 tablespoon of tomato paste and continue to cook until the tomato paste is nearly sticking. Add 1½ – 2 cups of the reserved liquid, 3 diced potatoes and 2 cans of kidney beans (drained) and cook until the potatoes are soft and the stew is thick, adding more liquid if necessary. Meanwhile, remove the ham from the hock, cut into chunks and add to the pot. Serve with a fresh green salad and barbecued corn on the cob.
Pull the leaves back from the corn cobs and remove the silk. Return the leaves to their original position and tie them together at their ends. Soak the corn cobs for 10 minutes in cold water then barbecue them for 12-15 minutes over high heat, turning often. To make a sauce to brush onto the corn at the table combine some melted butter, vegetable oil, salt and ground chipotle to taste.
michelle picker cooks 