Monday, January 5, 2009

Chile Verde with Beans

The nice thing about this recipe is that it can be used with almost any kind of pork you have around. Shoulder and rib cuts work very well, but you could probably use loin or sirloin cuts or chops. Bones and other connective tissue in the meat will add moisture, body and flavor.

  • 3-4 pounds country style pork ribs (see note above about using other cuts)
  • 1 pound dried beans (great northern, pinto, or black all work well), soaked overnight and drained (check for bad beans or rocks first!)
  • 6-8 cups water
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cans (4 ounces each) diced green chiles
  • 2 tablespoons kosher salt
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon black pepper
  • 2 teaspoons oregano
Place all ingredients except pork and water in a slow cooker. Stir to evenly distrubute spices. Add pork, keeping the pieces evenly distributed and surrounded by beans (as much as possible - this might be difficult in a smaller slow-cooker). Add enough water to cover everything by an inch or two. Put on lid and cook on high for 8-10 hours. Check every couple of hours to ensure the food stays covered with water, adding hot water as needed to keep everything submerged.

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