Farmworkers’ Chile Soup, Rosebud Texas 1906
This historic Rosebud Texas chile soup is a celebration of simple, robust flavors. Slow-cooked smoked ham hocks infuse the broth with deep, savory richness, while tender pinto beans provide a creamy texture. The dish is finished with a generous amount of authentic Texas chile powder, creating a vibrant, spicy depth that warms the soul. Perfect for chilly evenings or family gatherings, this soup pairs beautifully with cornbread and a drizzle of dark molasses for a sweet-savory contrast. It’s a comforting, no-fuss meal that honors its agricultural roots with every spoonful.
Description
This historic Rosebud Texas chile soup is a celebration of simple, robust flavors. Slow-cooked smoked ham hocks infuse the broth with deep, savory richness, while tender pinto beans provide a creamy texture. The dish is finished with a generous amount of authentic Texas chile powder, creating a vibrant, spicy depth that warms the soul. Perfect for chilly evenings or family gatherings, this soup pairs beautifully with cornbread and a drizzle of dark molasses for a sweet-savory contrast. It’s a comforting, no-fuss meal that honors its agricultural roots with every spoonful.
Ingredients
- 2 Smoked Hamhocks
- 1 large Onion, chopped
- 1 bag Pinto Beans
- to taste Chile Powder (Gebhardt's recommended)
- as needed Water
- for sautéing Oil
Directions
- 1 Heat oil in a large pot over medium heat. Add chopped onions and sauté until softened.
- 2
Add the smoked ham hocks to the pot. Cook until the outside is browned, ensuring the onions do not burn.- 3
Add the pinto beans (no soaking necessary) and enough water to cover the beans and ham hocks by about an inch.- 4
Bring the mixture to a boil, then reduce heat to low and simmer for about one hour. Add more water as needed to keep ingredients immersed.- 5
Add chile powder to taste, aiming for a rich color and flavor. Note: Do not add salt yet, as it can toughen the beans.- 6
Continue cooking until the beans are tender.- 7
Remove the ham hocks from the pot. Strip the meat from the bones and discard the bones.- 8
Return the meat to the soup. Add additional water if a thinner, soupy consistency is desired.- 9
Heat through until hot enough to serve.NoteSubstitutions: Other beans such as kidney or red beans can be used in place of pinto beans.
Serving Suggestion: Serve with cornbread, dark molasses, and butter. The combination of spicy chile and sweet molasses is traditional and highly recommended.
Cooking Tip: Avoid adding salt during the initial cooking phase to prevent the beans from taking longer to soften.
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