HOG HEAVEN CHILI WITH BLACK TURTLE BEANS

 

Ingredients:

 

4 thick strips bacon

1-1/2 cups chopped onion

1/2 cup vegetable oil

4 pounds pork shoulder, cut into 1/2" cubes

2 cups water

2 cups V-8 juice

1-2 cups beer

1 tablespoon mild chili powder

1 tablespoon hot chili powder

1 teaspoon ground cumin

2 fresh jalapeno peppers, seeded and minced

2 tablespoons masa harina

2 tablespoons fresh cilantro leaves, chopped

Garnish:

4 cooked bacon strips, crumbled

1 bunch scallions, trimmed and sliced the entire length

1 cup grated Monterey Jack cheese

1 cup sour cream or yogurt

1-1/2 cups chopped green peppers and tomatoes

hot chili powder

 

Directions:

Brown the bacon slices in a large, heavy skillet.  Drain the bacon, and when cool, crumble and reserve for garnish.

 

Drain off all but 2 tablespoons of fat, and saute onion in it until they are soft and translucent, 3-5 minutes.  Transfer onions to a heavy 5 quart casserole.

 

Brown pork pieces in a single layer.  Add oil as needed, with successive batches, to keep the meat from sticking.  Deglaze the pan with water, then add it along with V-8 and enough beer to cover the meat in the casserole.

 

Bring liquid to a simmer, stir in the chili powders, cumin and fresh jalapenos.  Partially cover the pot, and simmer slowly for

1 hour, stirring every 15 minutes.

 

Stir in the masa harina, and cook another hour adding water as needed to keep the meat pieces covered.  Off the heat, season with salt to taste.  Sprinkle on cilantro.

 

Serving:

Spoon chili into broad shallow bowls.  Let each guest garnish his/her plate with condiments.  Serve chili with black turtle beans, warm corn tortillas and cold beer.

 

Yield: 8-10 servings

 

BLACK TURTLE BEANS

 

Ingredients:

 

12 ounces black turtle beans

1/4 cup chopped onion

2 tablespoons lard or vegetable oil

salt

1/2 chopped tomato

2 tablespoons fresh minced cilantro

 

Directions:

 

Rinse and pick over the beans, discarding broken pieces and any foreign bits.

 

Cover beans with cold water in a two quart pan.  Stir in the onion and lard, and bring to a simmer.  Partially cover the pot, and cook for 2 hours or until they are tender, checking the water level occasionally, and adding more as needed to keep the beans covered.

 

At serving time salt then beans to taste, and fold in tomato pieces and fresh minced cilantro.

 

Yield: 8 servings