Pork and Black Bean Chili
You can use a bag of dried beans instead of canned beans. Make sure you soak them overnight, then drain and rinse. Pinto beans can be used as a substitute for black beans.
You can use a bag of dried beans instead of canned beans. Make sure you soak them overnight, then drain and rinse. Pinto beans can be used as a substitute for black beans.
- Carbohydrate 22.9449257057761 g
- Cholesterol 115.66605435 mg
- Fat 105.084977055574 g
- Fiber 8.21990661617724 g
- Protein 17.796566345958 g
- Saturated Fat 38.4499275953217 g
- Serving Size 1 1 Serving (308g)
- Sodium 1232.89178492885 mg
- Sugar 14.7250190895989 g
- Trans Fat 5.05173180011061 g
- Calories 1109 calories
Step-by-step
- Combine all ingredients in slow cooker.
- Cook on low 6-8 hours.
- Right before serving shred pork with tongs and remove bone.
- Season to taste with salt and pepper and serve.
Long cooking times inside a slow cooker solve the challenge of tough cuts. Tough connective tissue in a bone-in pork roast breaks down into gelatin over six to eight hours at low heat. This process coats the tongue and gives the broth body without added thickeners. Dried oregano and ground cumin contain volatile aromatic compounds. These compounds dissolve into the pork fat during the long simmer rather than evaporating into the air. Hatch chilis contribute capsaicin, which binds to pain receptors on the tongue. Salsa provides acetic and citric acids that cut through the richness of the pork fat.
Adapting Beans and Heat
Dried black beans require an overnight soak in cold water to rehydrate properly before entering the slow cooker. Substitute pinto beans at a one-to-one ratio if black beans are unavailable. Canned beans contain sodium preservatives that alter the final salt balance, so adjust seasoning only after shredding the meat.
- Shred the pork with two forks to test tenderness; if the fibers resist tearing, extend cooking by one hour.
- Discard the bone once it pulls away cleanly from the surrounding muscle tissue.
- Taste the liquid near the surface before seasoning to account for salt released by the canned salsa and beans.
