Soft Pork Tacos With Spicy Black Beans Recipe
Ingredients
| Black beans | 1 1/2 Cup (16 tbs), drained | |
| Vegetable oil | 1 Tablespoon | |
| 1 medium onion, very finely chopped | ||
| 4 medium garlic cloves, very finely chopped | ||
| 1 large jalapeno, seeded and very finely chopped | ||
| 1 medium tomato, coarsely chopped | ||
| Dried oregano | 1 Teaspoon | |
| Ground black pepper | 1 To taste | |
| PORK | ||
| Sodium chicken broth | 3/4 Cup (16 tbs) | |
| 1 head of garlic, cloves peeled and thinly sliced | ||
| Onion | 1 Medium, finely chopped | |
| 1 habanero chile, seeded and minced | ||
| 1 large Serrano chile, seeded and minced | ||
| Bay Leaf | 1 | |
| Ground cumin | 1/2 Teaspoon | |
| Ground pepper | 1 To taste | |
| One 1-pound pork loin roast, trimmed of excess fat | ||
| Warm corn tortillas and salsa, for serving | ||
| Salt | To Taste | |
| Salt | To Taste | |
Directions
1. prepare the beans: In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat for 1 hour, stirring occasionally.
2. In a medium skillet, heat the oil. Add the onion, garlic and jalapeno and cook over moderate heat until softened, about 7 minutes. Add to the beans, along with the tomato, oregano and water to cover. Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.
3. meanwhile, cook the pork: Preheat the oven to 300° In a small enameled cast-iron casserole, combine the broth, garlic, onion, habanero and serrano chiles, bay leaf, cumin and 1/2 teaspoon each of salt and pepper; bring to a simmer. Season the pork with salt and pepper and add it to the casserole. Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.
4. Remove the bay leaf. Shred the pork and stir into the broth. Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.
2. In a medium skillet, heat the oil. Add the onion, garlic and jalapeno and cook over moderate heat until softened, about 7 minutes. Add to the beans, along with the tomato, oregano and water to cover. Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.
3. meanwhile, cook the pork: Preheat the oven to 300° In a small enameled cast-iron casserole, combine the broth, garlic, onion, habanero and serrano chiles, bay leaf, cumin and 1/2 teaspoon each of salt and pepper; bring to a simmer. Season the pork with salt and pepper and add it to the casserole. Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.
4. Remove the bay leaf. Shred the pork and stir into the broth. Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.
Chef
