Black Bean Chili With Pork And Tomatillos Recipe - Cooking Index
Black Bean Chili With Pork And Tomatillos Recipe - Cooking Index
| 1 lb | 454g / 16oz | Dried black beans |
| 4 tablespoons | 60ml | Vegetable oil |
| 2 lbs | 908g / 32oz | Fresh tomatillos - husked |
| 3 | Red onions | |
| 2 | Green chiles - (7 oz ea) | |
| 5 | Garlic cloves | |
| 3 | Serrano chiles | |
| 2 1/2 lbs | 1135g / 40oz | Boneless pork butt |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Chicken broth | |
| 3 cups | 711ml | Water - (to 4 cups) |
| 2 teaspoons | 10ml | Salt - (to 3 tspns) |
| 3 | Yellow corn | |
| Sour cream - for garnish |
Preheat oven to 400 degrees.
Soak the beans overnight in a large pot of water, or do a quick soak: Place beans in a large pot and cover with twice as much water. Bring to a boil, then immediately cover and take off the heat. Let sit for 1 hour.
Meanwhile, place the tomatillos in a lightly oiled roasting pan. Roast until soft, 20 to 25 minutes.
Chop the onions and green chiles into large dice. Mince the garlic and serranos. If you don't want too much heat, seed the chiles.
Cut the pork into 1-inch cubes. Season to taste with salt and pepper.
Place a Dutch oven over medium-high heat, then add enough of the remaining oil to cover the bottom of the pan. When the oil is hot, add the meat (work in batches) and brown well on all sides. Remove meat from the pan with a slotted spoon.
Drain all but 1 tablespoon oil from the pan. Add the onions and cook, scraping up the brown bits on the bottom of the pan. Saute for 8 to 10 minutes, stirring occasionally.
Add the garlic and serranos; saute for a few minutes. Add the canned chiles and the tomatillos, crushing the tomatillos into chunks with a spoon.
Add the meat and beans to the pot, then add the broth and 3 cups water. Bring to a boil, reduce heat to a steady simmer and cook for 45 minutes, stirring occasionally. Add the extra cup of water as needed to allow beans enough liquid to simmer freely.
Cut off corn kernels with a sharp knife. Set aside.
After 45 minutes, check the beans -- they should still be somewhat firm. Add 2 teaspoons salt, then simmer until the beans are tender, 15 to 25 minutes.
When the beans are tender, add the corn kernels. Taste for seasoning. Serve garnished with sour cream.
This recipe yields 12 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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