| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork poin |
| 1 |
lb |
Dried black beans |
| 4 |
|
Cloves garlic |
| 3 |
tb |
Chili powder |
| 5 |
|
Hot red or green chile peppers, skinned & chopped |
| 1 |
|
Tbl.ground cumin |
| 1 |
ts |
Oregano |
| 1 |
md |
Onion, chopped |
| 2 |
|
Whole jalepeno chiles – skinned & chopped |
| 1 |
cn |
Crushed tomatoes (28 oz), drained |
| 1 |
cn |
Chopped tomatoes (28 oz), drained |
| 1 |
c |
Chedder cheese, shredded |
| 1/2 |
c |
Fresh cilantro, chopped |
| 1 |
c |
Sour cream |
| 2 |
|
Avacados, diced |
| 1/2 |
c |
Onion, chopped |
INSTRUCTIONS
GARNISHES
Cover and soak beans overnight or longer. In the meanwhile, put the pork
loin on the smoker, using your favorite wood for flavor. (I used hickory.)
Smoke for an hour or so at 225 and then hold until you're ready to start
assembly. Pour everything in a stock pot except the tomatoes, jalapenos
and, of course, the garnishes. Keep covered with water and cook 6 hours on
low heat (cover the pot but leave cracked slightly open to allow a bit of
steam to escape). Add additional water as necessay. After 6 hours, remove
meat and shred. Put the shredded pork back in the pot and add tomatoes and
jalapenos (as many as you want) and cook another hour or until thickened.
Serve in individual dishes along with garnishes. Garnish with chopped
cilantro, sour cream, chopped onion, diced avacado and shredded cheese.
Posted to bbq-digest V4 #42
Date: Thu, 14 Nov 1996 07:42:11 +0000
From: Kip Jones <kjones@access.mountain.net>
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”