Soft Pork Tacos With Spicy Black Beans

Submitted by dicentra

"Food & Wine. April 2007. I will use canned beans when I make this."

 

• Ready In: 1hr 15mins
• Ingredients: 19
• Serves: 4-6

ingredients

• 1 1⁄2 cups dried black beans, soaked overnight in cold water and drained (10 1/2 ounces)
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 large jalapeno, seeded and minced
• 1 medium tomatoes, coarsely chopped
• 1 teaspoon dried oregano
• salt & freshly ground black pepper

• pork

• 3⁄4 cup low sodium chicken broth
• 1 head garlic, cloves peeled and thinly sliced
• 1 medium onion, finely chopped
• 1 habanero pepper, seeded and minced
• 1 large serrano chili, seeded and minced
• 1 bay leaf
• 1⁄2 teaspoon ground cumin
• salt & freshly ground black pepper
• 1 (1 lb) pork loin roast, trimmed of excess fat
• warm corn tortilla, and
• salsa, for serving

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 vegetable oil. Add the onion, garlic and jalapeño and cook over moderate heat until softened, about 7 minutes.
3. Add to the beans, along with the tomato, oregano and enough water to cover. Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.
4. MEANWHILE, COOK THE PORK: Preheat the oven to 300. In a small enameled cast-iron casserole, combine the broth with the garlic, onion, habanero and serrano chiles, bay leaf, cumin and » teaspoon each of salt and pepper and bring to a simmer. Season the pork loin with salt and pepper and add it to the casserole.
5. 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.
6. Remove the bay leaf. Shred the pork into strips and stir into the broth. Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.

Reviews

[Manami]

hi there dicentra, we are always looking for different recipes for "our" staples here at the home and here it was. we have to be careful because our residents are so used to eating their food their way - there is no breaking the mold. however, these made a big hit - because the black beans don't have too many add-ins with the exception of the jalapeno and for them we used a little less. The pork tasted delicious and with the black beans it was awesome! I added a whole scotch bonnet to the pork and it gave off some heat but cooking it whole i learned in Haiti (I think) & we used 1/3 of the jalapeno and it was tender and delicious! We added a mild salsa, sour cream and guacamole, it was superb thanks so much for posting, Manami ;)