Braised Pork Chili With Black Beans An..

Provided by Bob Spiegel

Adapted by StarChefs.com

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Prep: 20 mins
Cook: 2 hr.
Ready in:

Serves:

Ingredients

For the Soup
1 pound black turtle beans, rinsed and picked over to remove dirt
8 cup mineral or filtered water
1 3- pound boneless pork butt, trimmed and cut into 1-inch cubes
6 cup Blonde Chicken Stock or mineral water
1 28- ounce can whole tomatoes, dice
3 medium white onions, chopped
2 celery stalks, chopped
2 green bell peppers, seeded and chopped
1 habañero Chile pepper, seeded and minced
2 Pickled Jalapeños minced
3 tablespoon chill powder
1 tablespoon dried Mexican oregano (available in gourmet markets) or regular dried oregano
2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup bulgur wheat
2 cup fresh corn, cut off the cob
1/2 cup chopped scallions

Cooking Instructions

1. Place the beans in a large stockpot. Cover with the water and bring to a boil. Reduce heat, partially cover, and simmer for 1 hour.

2. Preheat the oven to 325F.

3. Combine the pork cubes and stock in a second large stockpot over medium heat. Bring to a boil, reduce heat, and simmer for 30 minutes.

4. Skim the grease from the top, add the beans, tomatoes, onions, celery, green peppers, garlic, habañero, jalapeños, chili powder, oregano, salt, and pepper. Bring to a boil, remove from heat, cover, place in the oven to braise for 1 hour. Remove the pot from the oven and place over medium heat.

5. Add the bulgur and simmer for 20 minutes.

6. Stir in the corn and simmer for 2 minutes.

7. To serve, ladle the chili into bowls and top with chopped scallions