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Black Bean Chili

3 lb Pork loin
1 lb Dried black beans
4 Cloves garlic
3 tb Chili powder
5 Hot red or green chile peppers, skinned & chopped
1 Tbl.ground cumin
1 ts Oregano
1 md Onion, chopped
2 Whole jalepeno chiles - skinned & chopped
1 cn Crushed tomatoes (28 oz), drained
1 cn Chopped tomatoes (28 oz), drained

1 c Chedder cheese, shredded
1/2 c Fresh cilantro, chopped
1 c Sour cream
2 Avacados, diced
1/2 c Onion, chopped

Cover and soak beans overnight or longer. In the meanwhile, put the pork loin on the smoker, using your favorite wood for flavor. (I used hickory.) Smoke for an hour or so at 225 and then hold until you're ready to start assembly. Pour everything in a stock pot except the tomatoes, jalapenos and, of course, the garnishes. Keep covered with water and cook 6 hours on low heat (cover the pot but leave cracked slightly open to allow a bit of steam to escape). Add additional water as necessay. After 6 hours, remove meat and shred. Put the shredded pork back in the pot and add tomatoes and jalapenos (as many as you want) and cook another hour or until thickened. Serve in individual dishes along with garnishes. Garnish with chopped cilantro, sour cream, chopped onion, diced avacado and shredded cheese.

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