Ingredients:

1 lb. dried black beans, soaked overnight (soup)

2 smoked ham hocks (soup)

2 carrots, chopped (soup)

1 red onion, chopped (soup)

4 garlic cloves, chopped (soup)

2 cubanelle chiles, chopped (soup)

1 red fresno chiles, chopped (soup)

1 tbsp. chili powder (soup)

2 tsp. ground cumin (soup)

2 tsp. dried oregano (soup)

1 tbsp. apple cider vinegar (soup)

kosher salt (soup)

freshly ground black pepper (soup)

mexican cream or sour cream, for serving

1 1/2 c. plum tomatoes, chopped (fresh tomato and tomatillo salsa)

1/2 c. tomatillos, chopped (fresh tomato and tomatillo salsa)

1/4 c. chopped red onion (fresh tomato and tomatillo salsa)

1/4 c. chopped fresh cilantro (fresh tomato and tomatillo salsa)

2 tbsp. fresh lime juice (fresh tomato and tomatillo salsa)

1 garlic clove, chopped (fresh tomato and tomatillo salsa)

1 tbsp. olive oil (fresh tomato and tomatillo salsa)

kosher salt (fresh tomato and tomatillo salsa)

freshly ground black pepper (fresh tomato and tomatillo salsa)

3 tbsp. jalapeños, chopped (fresh tomato and tomatillo salsa)

Directions:

1. Stir together beans, ham hocks, onion, carrots, garlic, chiles, chili powder, cumin, oregano, and 8 cups water in a 6-quart slow cooker. Cover and cook until beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (if the soup is thin, remove 1 cup of the beans, mash with a potato masher, and stir back into the soup). Discard hocks. Stir in vinegar, and season with salt and pepper.

2. Serve topped with cream and Fresh Tomato and Tomatillo Salsa.

3. Make the Fresh Tomato and Tomatillo Salsa: Stir together tomatoes, tomatillos, red onion, cilantro, jalapeno, lime juice, garlic, and olive oil. Season with kosher salt and freshly ground black pepper.

Bon Appetit!