2 cups dried red or pink beans, picked over and
7 garlic cloves - 1 left whole and 6 minced
4 ancho chiles
2 chipotle chiles
3 Tablespoons vegetable oil
2 pounds pork shoulder or butt, cut into 1-inch
Salt and freshly ground black pepper
1 large yellow onion, finely chopped
One 28-ounce can gf crushed tomatoes One 6-ounce
can gf tomato paste 3 Tablespoons ground cumin
1 Tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
3 cups fresh or frozen corn kernels
5 medium scallions, thinly sliced
1 red onion, minced
White rice and
sour cream for serving (optional)
the red beans and whole garlic clove in a medium
saucepan and add 6 cups of water. Bring to a boil
over moderately high heat and boil for 3 minutes.
Remove from the heat and let stand for 1 hour.
the ancho and chipotle chiles in 4 cups of hot
water until softened, about 20 minutes. Pour off
the soaking liquid, reserving 1-1/2 cups. Stem
and seed the chiles and transfer them to a food
processor with 1/2 cup of the reserved soaking
liquid. Puree until smooth. Pass the puree through
a fine strainer into a small bowl.
the oil in a large enameled casserole. Season
the pork cubes with salt and black pepper. Add
some of the meat to the casserole in a single
layer and cook over high heat until well browned
all over, about 6 minutes. Transfer the meat to
a large plate and brown the remaining pork cubes
the yellow onion and minced garlic to the casserole
and cook over moderate heat, stirring occasionally,
until translucent, about 3 minutes.
the meat to the casserole and add the pureed chiles,
crushed tomatoes, tomato paste, remaining 1 cup
reserved chile liquid, beans, cumin, sugar, cinnamon,
and cayenne. Let simmer for 1-1/2 hours. Season
to taste with salt and pepper. Add corn kernels
and continue to simmer for 45 minutes or until
beans are tender.
chile over white rice. Garnish with scallions,
red onion and sour cream.