Black Bean Chili With Smoked Pork

Recipe Ingredients

3 lbs	1362g / 48oz	Pork loin
1 lb	454g / 16oz	Dried black beans
4		Garlic
3 tablespoons	45ml	Chili powder
5		Hot chile peppers - skinned & chopped
1 tablespoon	15ml	Ground cumin
1 teaspoon	5ml	Oregano
1 teaspoon	5ml	Onion - chopped (medium)
2		Jalapenos - skinned & chopped
28 oz	795g	Crushed tomatoes - drained
28 oz	795g	Chopped tomatoes - drained
		Garnish
1 cup	146g / 5.1oz	Cheddar cheese - shredded
1/2 cup	8g / 0.3oz	Fresh cilantro - chopped
1 cup	237ml	Sour cream
2		Avocados - diced
1/2 cup	31g / 1.1oz	Onion - chopped

Recipe Instructions

Cover and soak beans overnight or longer.

Start the smoker and when hot, put the pork loin on the smoker, using your favorite wood for flavor. (I used hickory.)

Smoke for an hour or so at 225F 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 necessary.

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 avocado and shredded cheese.

Source:
Kip Jones

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