Pork with Black Beans and Chipotle Chiles
Pork with Black Beans and Chipotle Chiles
Cerdo con Frijol Negro y Chiles ChipotleThis 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.
Ingrediënten
Makes 4 to 6 servings
- 1 cup dry black beans picked over and rinsed
- Salt to taste
- 1 tablespoon olive oil or vegetable oil
- 2 pounds boneless pork cut into 1-inch pieces
- 1 large white onion coarsely chopped
- ½ pound medium tomatillos husked, rinsed, and quartered
- 4 green onions chopped
- 2 canned chipotle chiles en adobo seeded and coarsely chopped
- 2 medium garlic cloves peeled and thinly sliced
- ½ 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
Instructies
- 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.
- 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.
- 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.
- Add the drained beans to the pork.
- Cook slowly, over low heat, about minutes, to blend for flavors.
- Adjust seasoning.
Notes / Tips / Wine Advice:
Serve in shallow bowls.
