1 lb. dried black beans, soaked overnight in cold water
1 smoked ham hock
3 lbs. pork shoulder, diced as you would for stew
7 cups rich chicken stock
2 fresh bay leaves
1/4 cup of olive oil
1 minced yellow onion
2 ribs minced celery
2 minced carrots
3 cloves sliced garlic
2 tbs. ancho chili powder
1 tbs. ground cumin
2 tsp. dried oregano
3 tbs. chili paste (see below)
Strain the beans, reserving them for the stew.
Place half the oil in a large pot over medium heat, add all the vegetables, dried spices and seasonings.
Saute until onions are glassy. Add the chili paste and swirl, pull pan from heat.
Brown the pork in a large skillet, in batches, in the remaining oil.
Combine the vegetables, pork, beans, ham hock, stock and bring to a simmer.
Lower heat to maintain simmer and cook for 1 hour, covered.
Remove cover and simmer for another hour until beans are tender.
Season and serve with fresh limes wedges and corn tortillas.
Pass more of the chili paste at the table for those who want it.
1 tbs. vegetable oil
2 red bell peppers, roasted and cleaned
5 dried arbol chilies, toasted in oil for 5 seconds, stems discarded
5 dried ancho chilies, reconstituted in hot water for 20 minutes and cleaned
5 dried pasilla negre chilies, reconstituted in hot water for 20 minutes and cleaned
5 dried chipotle peppers, reconstituted in hot water for 20 minutes and cleaned
12 Roma tomatoes, halved and charred on the grill
juice of 1 lime
5 garlic cloves
1 tbs. toasted and ground cumin
2 tbs. coriander seed
1/2 tsp. cinnamon
Fry the refreshed chilies for 5-10 seconds in the oil over high heat.
Place all ingredients in a blender and process until smooth, store in refrigerator.