Ingredients Jump to Instructions ↓

  1. 3 pounds pork loin

  2. 1 pound dried black beans

  3. 4 cloves garlic

  4. 3 tablespoons chili powder

  5. 5 hot chile peppers -- skinned and chopped

  6. 1 tablespoon ground cumin

  7. 1 teaspoon oregano

  8. 1 medium onion -- chopped

  9. 2 whole jalapenos -- skinned and chopped

  10. 28 ounces crushed tomatoes -- drained

  11. 28 ounces chopped tomatoes -- drained GARNISH:

  12. 1 cup cheddar cheese -- shredded

  13. 1/2 cup fresh cilantro -- chopped

  14. 1 cup sour cream

  15. 2 avocados -- diced

  16. 1/2 cup onion -- chopped

Instructions Jump to Ingredients ↑

  1. Preparation : 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


Send feedback