CUBAN SANDWICH & CUBAN BLACK BEAN SOUP

A Cuban sandwich is a variation of ham and pork. I have been in a Cuban food mood lately. Here is a delicious Cuban recipe. Start your pork shoulder in the morning and your soup in the late afternoon. You will feel like you're in Miami Beach or Cuba when you have this delicious meal.

Cuban Shredded Pork

3 lb pork shoulder or Boston butt, trimmed of some fat

1 T avocado oil

Sea salt and freshly ground black pepper

2 t ground cumin

1 t dried oregano

½ yellow onion, sliced

2 cloves garlic, minced or pressed

Juice of 1 large orange

Zest and juice of 1 lime

In a Dutch oven, heat oil over medium-high heat and brown pork on all sides.

Place pork, fat side up, season to taste with salt and pepper.

Sprinkle in the cumin and oregano.

Add the onion, garlic, juices, and zest.

Cover with a lid and bake in a 250 degree F oven for 6 hour

Let cool for 30 minutes before shredding.

While pork is cooking, make the pickles.

Quick Pickle Slices

¾ cup brown sugar

¾ cup rice wine vinegar

¾ cup apple cider vinegar

1 t dried dill weed

1 t yellow mustard seeds

2 cloves garlic, peeled and cut in half, lengthwise

1 t sea salt

½ t red pepper flakes

1 English cucumber, carefully washed, skin left on

½ small yellow onion, thinly sliced

In a saucepan, add the sugar, vinegars, dill, mustard seeds, garlic, salt, and red pepper flakes.

Bring to a boil and stir to dissolve sugar.  Set aside to cool for 30 minutes.

Slice cucumber into ¼-inch slices.

Add cucumber and onion slices to a quart-size canning jar.

Add the vinegar mixture along with the garlic.

Cover with a lid and refrigerate. 

Cuban Black Bean Soup

2 T avocado oil, divided

1 link dry-cured chorizo sausage, finely diced

½ yellow onion, diced

2 stalks celery, chopped

3 cloves garlic, cut into 2 or 3 pieces

½  jalapeño, split, seeded, and minced

4 cups chicken stock

1 bunch of cilantro, long stems cut off, save some for garnish

3 15-oz can black beans, drained and rinsed

1 t ground cumin
1 t dried oregano

½ t ground coriander
2 bay leaves

Sea salt and freshly ground black pepper

Sour cream

4 scallions, chopped

Lime wedges, for garnish

Cilantro sprigs, for garnish

In a soup pot, add 1 tablespoon of the oil and sauté the onion, celery, garlic, and jalapeño for 5 minutes.

Spoon ingredients into a blender and add 1 can of the drained black beans and 1 cup of the chicken stock, and most of the cilantro. Puree until smooth.

Meanwhile, in the same soup pot add the other tablespoon of oil and sauté the chorizo for 5 minutes.

Pour the pureed ingredients back into the pot.

Add the rest of the chicken stock, the other two cans of black beans, cumin, coriander, oregano, and bay leaves.

Season to taste with salt and pepper.

Bring soup to a simmer, partially cover with a lid and simmer 30 minutes.

To serve, remove the bay leaves.

Ladle the soup into warm soup bowls.

Place a dollop of sour cream on top of each bowl of soup. 

Garnish with some scallions, fresh cilantro, and a lime wedge on the side.

Cuban Sandwiches

1 loaf of Cuban or Italian bread

Yellow mustard
Mayonnaise

Deli ham slices

Swiss cheese slices

Quick Pickle Slices (recipe follows) or store bought

Cuban Shredded Pork

Cut bread in half and spread Dijon mustard on one side and mayonnaise on the other.

Add a slice of cheese, 2 slices ham, some pickle slices, shredded pork, and another slice of Swiss cheese.

Grill in a panini grill or on a griddle with a cast iron skillet weighing it down.

Cut sandwiches in half, diagonally and serve with a bowl of soup.

Serves 2