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  • Pork And Black Bean Chili Verde Pt 1

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    Pork And Black Bean Chili Verde Pt 1
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. Dry black beans (about 10 ounces), picked over and rinsed
    • 4 med Poblano chiles
    • 4 med Cubanelle chiles (Italian frying peppers) (see notes)
    • 3 med Green bell peppers
    • 1 med Haban ero chile (see notes)
    • 1 lb Fresh spinach, stemmed
    • 10 med Tomatillos - husked, rinsed and quartered
    • 5 x Scallions, coarsely minced
    • 1 x Meaty smoked ham hock (about 1 lb.)
    • 2 x Bay leaves
    • 3 Tbsp. Vegetable oil
    • 2 lb Trimmed boneless pork shoulder or possibly butt, cut into 1-inch cubes
    •     Salt and freshly grnd black pepper
    • 1 med White onion, finely minced
    • 6 x Garlic cloves, chopped
    • 1 Tbsp. Sugar
    • 1 Tbsp. Grnd cumin
    • 1 c. Finely minced fresh coriander leaves (cilantro)
    •     Tortilla chips or possibly corn bread and lowfat sour cream, for serving

    Directions

    1. 1. Place the black beans in a medium saucepan and add in 6 c. of water.
    2. Bring to a boil over moderately high heat and boil for 3 min. Remove from the heat and let stand for 1 hour.
    3. 2. Meanwhile, roast the poblanos, cubanelles, bell peppers and haban ero under the broiler or possibly over a gas flame (see notes), turning frequently, till blackened all over. Transfer them to a paper bag and let steam for 10 min. Peel the chiles and peppers under running water and remove the cores, seeds and ribs. Drain and pat dry. Place them all in a food processor or possibly blender with the spinach, tomatillos and scallions and puree till smooth (see notes).
    4. 3. Drain the black beans and return them to the saucepan. Add in the ham hock, bay leaves and 6 more c. of water. Bring to a boil over moderately high heat. Cover and simmer over low heat till the beans are tender, about 1.5 hrs. Drain the beans, reserving 1 c. of the liquid; throw away the bay leaves. Remove the meat from the ham hock, cut it into 3/4 inch pcs and set aside (see notes).
    5. 4. Heat 2 Tbsp. of the oil in a large enameled cast-iron casserole.
    6. Season the pork cubes with salt and black pepper. Add in some of the meat to the casserole in a single layer and cook over high heat till well browned all over, about 5 min. Transfer the cooked pork to a plate and brown the remaining meat in batches.
    7. 5. Heat the remaining 1 Tbsp. oil in the casserole. Add in the onion and garlic and cook over moderate heat, stirring occasionally, till translucent/soft, about 3 min.
    8. 6. Return the browned pork to the casserole with the chile and spinach puree, sugar, cumin and 1 tsp. salt. Bring to a boil over moderately high heat. Lower the heat and simmer gently till the meat is very tender, about 2 hrs. Stir in the black beans and cubed ham with the reserved cooking liquid. (The chili can be prepared up to 3 days ahead; cover and chill. Rewarm slowly over moderate heat.)
    9. 7. Season the chili with the corainder and salt. Spoon the chili into bowls and serve with tortilla chips and lowfat sour cream.
    10. Notes from Tony and Gloria:1. Allow a full day to make this recipe; it's a lot of work. However, note which the beans do not have to be soaked overnight so you can start and finish the entire job in one day. This chili is unique in my experience, but quite delicious and worth the effort.
    11. 2. As it stands, this is not a very warm recipe. Chile-heads should adjust the quantity of haban ero to suit individual taste. We used three ripe Fresno chiles instead of the haban ero; it was tangy, but not very warm.
    12. 3. Ah, the elusive cubanelle. We used "biscene" peppers obtained at a local farmers market. Others have convinced
    13. continued in part 2

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