Chile Verde with Beans

I am both blessed and CURSED with having a husband like mine.  I love him to pieces!  The only complaint I have is that he is an incredibly picky eater.  He will not eat ANYTHING with onions.  He can’t stand the smell of cooking garlic.  He hates going to Italian and Mexican restaurants.  He will only eat pepperoni pizza.  But he will eat broccoli.  So there’s that…

This is complete TORTURE for me!  I just became a Certified Culinary Scientist last week.  I like to play with my food and try new recipes.  Mexican food is by far one of my favorite cuisines to dapple in.  The good news is that I work for a company that encourages culinary development.  When I am supervising experiments in the Pilot Plant, I try to cook a meal once a week for the team.  They work so hard and I want to make sure they know how much I appreciate their efforts. 

This week, I made them one of my favorite meals.  It takes a bit of time to make, but it is definitely worth it.  I hope you enjoy it as much as we did! 

Chile Verde with Beans

FOR THE BEANS:

  • 1 lb pinto beans, rinsed and picked over
  • 1 tsp baking soda*
  • 2 Tbsp butter
  • 1 Tbsp corn oil
  • 1 cup chopped onion
  • 6 slices bacon, diced
  • 2 Anaheim peppers, seeded and chopped
  • 2 Poblano peppers, seeded and chopped
  • 1 jalapeno pepper, sliced in half lengthwise
  • 2 tsp cumin
  • 4 tsp chicken bouillon
  • 1 can diced tomatoes with green chiles
  • salt

FOR THE CHILE VERDE:

  • 5 lbs pork sirloin roast, trimmed and cut into 1-inch cubes
  • 1 cup all purpose flour
  • 1 Tbsp ground cumin
  • 1/2 cup corn oil, divided
  • 32 oz. Salsa Verde (I like to use Herdez Brand)
  • 20 oz. Green Enchilada Sauce

TOPPINGS:

  • Chopped onions
  • Shredded cheese
  • Sour Cream
  • Chopped cilantro

 INSTRUCTIONS:

FOR THE BEANS:

  1. The night before you want to make this dish, rinse and pick over your beans.  Place them in a large pot and cover them with at least an inch of water.  Let sit, covered, overnight.  The next day, discard the soaking liquid and rinse the beans well.
  2. Heat the butter and oil in a large saucepot over medium heat.  Add the bacon, onions, peppers and cumin.  Cook until the onions and peppers are tender.
  3. Add the beans and baking soda to the pot.  Add enough water to cover the beans by one inch.  Bring to a boil, and then reduce the heat to low.  Simmer for about 2 hours, or until beans are tender.  Remove the jalapeno pepper halves and discard.  Stir in the chicken bouillon, canned diced tomatoes, and salt.  If needed, use a potato masher to smash a few of the beans to thicken.

FOR THE CHILE VERDE:

  1. Combine the flour, cumin, and hot sauce seasoning in a large bowl.  Add the cubed pork and toss to coat. 
  2. In a large, heavy saucepot, heat 2 Tbsp corn oil.  When sizzling, add the pork in a single layer (this step will take a few batches to complete).  Let cook about 3 minutes until browned, then flip it over and cook for another 3 minutes.  Remove the browned pork from the pot and set aside.  Add more oil if needed, then add the next batch of pork cubes and repeat until all the pork is browned.  Return the pork and any accumulated juices back to the pot.
  3. Add the Salsa Verde and Enchilada Sauce to the pot over the pork and stir to coat the meat with sauce.  Bring to a boil, reduce the heat to low, and cook, covered, for 2 to 3 hours, or until the pork is very tender.
  4. Once the pork is tender, smash with a potato masher until the meat is shredded.  Stir well and keep warm until ready to serve. 

 TO SERVE:

  1. Place the beans in a bowl.  Add the chile verde on top.  Add any additional toppings. 
  2. Try not to eat the entire pot by yourself.  🙂

TIP:  Adding baking soda to the cooking water when cooking beans helps the skins to soften.  It also helps the interior of the bean to become soft and creamy.

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2 responses to “Chile Verde with Beans

  1. The chili verde with beans is a definite have to make! It is scrumptious!

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