Ingredients:
4 slices, bacon, chopped
2 onions, chopped
2 Fresno or jalapeno chiles, stemmed, seeded, and chopped
2 tsp mustard seeds
Coarse kosher salt
1 tsp ground cumin
2 cups chicken broth
2 cups beer (such as a pale ale)
1/4 cup apple cider vinegar
2 bay leaves
8 (4-ounce) pieces smoked ham hock
1 cup water
6 cups packed chopped mustard greens
1/2 cup green lentils
1 cup bottled sauerkraut
2 Granny Smith apples, peeled, cored and chopped
2 tbsp honey
Directions:
Put the chopped bacon in a very large saucepan over medium heat. Cook, stirring until the fat is rendered and the bacon is beginning to brown about 5-6 minutes.
Stir in the onions, garlic, chiles, mustard seeds and a pinch of salt. Cook, stirring occasionally until the onion is softened in about 8 minutes.
Sprinkle the cumin and cook, stirring for 1 minute.
Pour in the beer, broth and vinegar.
Add the ham hocks, bay leaves and raise heat to medium-high. Bring to a simmer.
Cover the saucepan, reduce heat to low and simmer for 1 hour.
Pour in the water. Mix in the mustard greens and lentils.
Simmer uncovered for 30 minutes.
Mix in the sauerkraut and apples. Simmer until lentils and apples are tender in about 20 minutes.
Stir in the honey. Discard the bay leaves. Divide and serve the ham hocks in 4 soup bowls. Serve everything else equally between the bowls. Serve with Challah or rye bread and Dijon/grainy mustard (optional).
