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6 3/5 lb. Pork Loin
2 1/4 lb. Black Bean
4 clove Garlic
3 tbs. Chili Powder
5 whole Chili Pepper
1 tbs. Cumin Seed
1 tsp. Oregano
1 clove Onion -- chopped
2 whole Jalapeno Pepper
9oz. Tomato -- browned & drained
9oz. Tomato -- browned & drained
GARNISH:
1 cup Cheddar Cheese -- cooked & shredded
1/2 cup Cilantro -- chopped
1 cup Sour Cream
2 whole Avocado -- boiled & diced
1/2 cup Onion -- chopped
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. (hickory is a good choice.) 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.
2 1/4 lb. Black Bean
4 clove Garlic
3 tbs. Chili Powder
5 whole Chili Pepper
1 tbs. Cumin Seed
1 tsp. Oregano
1 clove Onion -- chopped
2 whole Jalapeno Pepper
9oz. Tomato -- browned & drained
9oz. Tomato -- browned & drained
GARNISH:
1 cup Cheddar Cheese -- cooked & shredded
1/2 cup Cilantro -- chopped
1 cup Sour Cream
2 whole Avocado -- boiled & diced
1/2 cup Onion -- chopped
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. (hickory is a good choice.) 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.
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