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SUBMITTED BY: Andrew Zimmern
2 cups dried white beans, soaked overnight in 2 quarts water in the fridge.
2lb diced fresh pork, leg or shoulder will work nicely
2 slices smoked bacon, chopped
1 large minced onion
2 fresh poblano peppers, diced
2 serrano chiles, minced
2t ground cumin
1 bay leaf
1T dried oregano
1t ground chipotle pepper
1lb peeled and chopped tomatillos
4 cups homemade chicken stock or broth (canned will do)
6 cloves garlic
1 large bunch cilantro, minced well
2T fresh lime juice
Place the bacon in the bottom of a large heavy pot over medium heat and when lightly browned and rendered add the pork and brown as well. While meat is browning, drain and rinse the white beans that have been soaking in water in the fridge. Reserve them.
Add the onions, peppers, dried spices, Serrano chiles and garlic to the pot when meats are browned.
Stir and cook for 4-5 minutes, adding the tomatillos when onions are glassy.
Cook 4-5 minutes longer and add the beans.
Stir and let beans warm in pot for a few minutes and add stock.
Bring to a simmer and cook, lowering heat to maintain a simmer for 80-90 minutes stirring every so often. Depending on the size of your pot you may need to add a bit more of stock.
When beans and pork are tender, stir in the cilantro and lime juice, season with sea salt and serve.
If your chile is too soupy, but your beans and pork are tender, you can thicken the chile with a slurry of cold stock and corn flour mixed together, 3T of each. It adds a nice corn flavor as well.
Just whisk in a tad at a time while the chile is simmering, serve right away.