Pork Stew with Red
Serves: 4
1 cup dried black beans
4 cups water
1/2 teaspoons salt
2 bay leaves
Generous pinches of oregano, black pepper and whole cumin seed
2 or 3 jalapenos, seeded
2 cloves garlic
1 onion, roughly chopped
3 Tablespoons ground red chile, such as New Mexican or California
2 Tablespoons cornmeal
2 Tablespoons vegetable oil
1 to 1 1/2 pounds pork shoulder, trimmed of fat and cut into 1/2 inch cubes
1 teaspoon cumin
1/2 teaspoons salt
Wash and drain beans under running water, then combine
with the water and seasonings (through cumin seed) and boil until tender, about
2 hours, adding more water if necessary to keep them covered. Cook with cover
ajar and stir occasionally to prevent scorching. Drain beans, reserving liquid,
and set aside.
Chop the chilies and garlic in a running processor. Stop
and add onions. Pulse processor and scrape down bowl. Remove and set aside.
Place red chilies and cornmeal in processor. Blend them to a smooth paste with
1/2 cup or so of the bean liquid. Set aside.
Heat oil in a 3-quart pot and brown the pork over moderate
heat, adding cumin during later stages of browning. Add onion mixture and sauté
for a few minutes more over low heat to wilt it, then
add the red chili-cornmeal paste. Stir up the brown bits from bottom of pan and
add the rest of the bean liquid, plus enough water to make 2 cups. Bring to a
simmer, cover the pan, and cook for 30 minutes without allowing it to boil.
When the time is up, add salt to taste and the beans, and simmer for another 30
minutes. The stew should have a thickened sauce, but add more water as needed
if it becomes too dry.
The stew can sit for as long as necessary before it is to
be served. If the pork was well trimmed, the finished dish should need no
degreasing before being gently reheated and served over steamed rice. Serve
with warm flour tortillas.