Braised Pork and Black Bean Chili Recipe
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Ingredients
- 4 lbs. pork shoulder (or other similar pork roast)
- *seasonings (1st by sight and later by taste)*
- salt
- chili powder
- garlic powder
- cayenne pepper
- ground cumin
- olive and vegetable oils (good splash of each)
- 2 medium yellow onions, diced
- 4 cloves of garlic, minced
- 2 16oz cans diced tomatoes with juice
- 1 16oz can pureed tomato
- 1 can dark beer
- 4 beef bouillon cubes
- 1 500g bag dried black beans
- 1 bay leaf
- 1 cup water (or more depending on how long you simmer the chili)
How to make Braised Pork and Black Bean Chili
*the night before*Combine the seasonings and rub all sides of the pork roast. Wrap tightly in plastic wrap and refrigerate. Cover dry black beans with 2 inches of water, sort out any pebbles, and leave soaking overnight.
Heat olive and vegetable oils in a large heavy pot on medium low. Brown the pork on all sides, remove. Add the diced yellow onions, cook until softened. Add minced garlic, cook 3 minutes more. Add all 3 cans of tomatoes, beer, bay leaf. Combine bouillon with 1 cup hot water, stir into mix. Now add the drained dry black beans, stir well. Finally, sit the roast in the middle of the mixture and submerge completely. Bring all to a boil, then reduce heat to a simmer. The longer it cooks, the more tender the meat becomes. 4 hours is best. The chili turns a lovely dark color, the meat falls apart, the beans soften....yum. Now you can taste and add more salt or heat if needed. Pull out the bay leaf as well as any large chunks of fat that you can see. Serve steaming hot and topped with all manner of delicious things, such as sour cream, cilantro, pepperjack, jalapenos, lime, green onion, crushed tortilla chips...
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i don't know why the ingredients list came out all smushed together. i'd like to fix it but i'm not sure how!