Prep 45 mins
Cook 2 hrs 30 mins
Cook's Country; best to make a day or two in advance for maximum flavor.
- 3 1⁄2 lbs boneless boston butt, trimmed of excess fat and cut into 1-inch cubes
- 8 slices bacon, chopped fine
- 1 onion, minced
- 3 jalapeno peppers, seeded and minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1⁄2 teaspoons dried oregano
- 5 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 (28 ounce) can diced tomatoes
- 3 cups water
- 2 (16 ounce) cans red kidney beans, drained and rinsed
- Toss the pork cubes with salt and pepper; set aside.
- Fry bacon in a large, heavy soup kettle or Dutch oven over medium heat until fat renders and the bacon crisps, about 10 minutes.
- Remove the bacon with a slotted spoon to a plate lined with paper towels; pour all but 2 t of fat from the pot into a small bowl; set aside.
- Increase heat to med-high, add half of the meat to the now empty pot, and cook until well browned on all sides, about 5 minutes.
- Transfer the browned meat to a bowl.
- Brown the remaining meat, adding another 2 t bacon fat to the pot if necessary; transfer the second batch of meat to the bowl.
- Decrease heat to med-low and add 3 T bacon fat to the now empty pot.
- Add the onion, jalapeno, chili powder, cumin, and oregano; cook, stirring occasionally until the vegetables are beginning to brown, 4-5 minutes.
- Add the garlic and brown sugar; cook until just fragrant, about 15 seconds.
- Add the diced tomatoes and scrape the pot bottom to loosen any browned bits.
- Add the reserved bacon, browned pork, and water; bring to a simmer.
- Continue to cook, uncovered, at a slow simmer until the meat is tender and the juices are dark and starting to thicken, about 2 hours.
- Add the beans, reduce heat to low, and simmer, uncovered, stirring occasionally, for 30 minutes.
- Adjust the seasoning with additional salt if necessary and serve with desired toppings-diced fresh tomatoes, lime wedges, diced avocado, sliced scallions, chopped red onion, chopped cilantro, sour cream, shredded Monterey Jack cheese or cheddar.