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Pork with Black Beans and Chipotle Chiles |
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Serves: 4 Print this Recipe(Cerdo con Frijol Negro y Chiles Chipotle) Category: Pork Makes 4 to 6 servings This is a thick pork and black bean stew with chipotle chiles that I developed for one of my cooking classes. It's a great crowd pleaser! The flavor of the dish improves if made ahead and reheated. 1 cup dry black beans, picked over and rinsed Salt to taste 1 tablespoon olive oil or vegetable oil 2 pounds boneless pork roast, cut into 1-inch pieces 1 large white onion, coarsely chopped 1/2 pound medium tomatillos, husked, rinsed and quartered 4 green onions, chopped 2 canned chipotle chiles, en adobo, seeded and coarsely chopped 2 cloves garlic (medium, peeled and thinly sliced 1/2 cup loosely packed snipped cilantro sprigs 2 teaspoons ground cumin 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1 teaspoon sugar 1 cup canned fat-free reduced-sodium chicken broth 1. Place the sorted and rinsed black beans in a saucepan and add 4 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 5 minutes. Turn off the heat and let soak 30 minutes. Return the beans to a boil again, then reduce the heat to low, cover, and simmer until the beans are tender and the broth thickens, about 1 hour and 20 minutes. When the beans are tender, season with salt. 2. Meanwhile, heat the oil in a wide deep skillet over medium-high heat and brown the pork in batches. Transfer the meat to a bowl as the pieces are browned. In the same skillet, cook the onion with 2 tablespoons of water, stirring to scrape up the browned bits from the pan bottom, until softened, 3 to 4 minutes. Return the meat to the pan, including any collected juices from the bowl. Add the salt and mix to combine. Turn off the heat and reserve in the pan. 3. Put all of the remaining ingredients in a blender, except the reserved beans, and blend until smooth. Stir the purée into the pork mixture and bring to a boil, then reduce the heat to low, cover, and simmer until the sauce thickens and the meat is tender, about 45 minutes. Drain off the broth from the beans into a container and save for another use. 4. Add the drained beans to the pork. Cook slowly, over low heat, about minutes, to blend for flavors. Adjust seasoning. Serve in shallow bowls. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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