Marczyk's Black Bean and Pork Chili
Yield: about 4 quarts
- 1/4 cup toasted pine nuts
- 1/4 cup fresh cilantro
- 1 jalapeno pepper, stem and seeds removed
- 1/4 cup fresh lime juice (about two limes)
- 3 large garlic cloves
- 1 cup orange juice
- 1 cup grapefruit juice
- 2 cups olive oil
- 5 to 6 pounds Niman Ranch Boston pork butt
- 1 cup yellow onion, small dice
- 3 large cloves fresh garlic, minced
- 1 large green bell pepper, diced
- 1 jalapeno, stem and seeds removed, minced
- 2 to 3 tablespoons achiote paste*
- 1/2 cup tomato paste
- 1/4 cup red wine vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoons cracked black pepper
- 1/4 cup fresh cilantro, thickest stems removed, chopped
- 1 tablespoon olive oil
- 1 quart water
- 4 (25 ounce) cans black beans, drained and rinsed in cold water
- Combine all marinade ingredients except the oil in a blender; blend until smooth. While running blender at lowest speed, slowly add the oil.
- Place pork in large container with lid and pour marinade over pork. Cover and refrigerate overnight.
- Heat oven to 350 degrees F. Place pork and its marinade in a roasting pan, cover tightly and cook for 2 to 2 1/2 hours, or until meat is cooked through and fork-tender.
- Shred the pork and set aside to add to the soup.
- Soup: Sauté onion, garlic, bell pepper and jalapeno in olive oil until softened. Add the chile paste, tomato paste, vinegar, cilantro, herbs and spices.
- Stir and cook for 10 minutes. Add the water and the beans and bring mixture to a boil. Reduce heat and allow soup to simmer covered for 20 minutes.
- Add the shredded pork and simmer until meat is heated through.
- Taste for spices (you may want to add salt), and serve with corn chips on the side.
* If achiote paste is unavailable, you can substitute roasted poblano paste, which is milder, or ancho chile paste, which is hotter.
Per serving: 794 cal., 50g fat (9g sat), 111mg chol., 43g carb., 48g pro., 12g fiber, 1150mg sodium
Source: Marczyk Fine Foods, Denver, Colorado