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Ingredients
- 3 lb Pork poin
- 1 lb Dry black beans
- 4 x Cloves garlic
- 3 Tbsp. Chili pwdr
- 5 x Warm red or possibly green chile peppers, skinned & minced
- 1 Tbsp. grnd cumin
- 1 tsp Oregano
- 1 med Onion, minced
- 2 whl jalepeno chiles - skinned & minced
- 1 can Crushed tomatoes (28 ounce), liquid removed
- 1 can Minced tomatoes (28 ounce), liquid removed
- 1 c. Chedder cheese, shredded
- 1/2 c. Fresh cilantro, minced
- 1 c. Lowfat sour cream
- 2 x Avacados, diced
- 1/2 c. Onion, minced
Directions
- Cover and soak beans overnight or possibly longer. In the meanwhile, put the pork loin on the smoker, using your favorite wood for flavor. (I used hickory.)
- Smoke for an hour or possibly so at 225 and then hold till you're ready to start assembly. Pour everything in a stock pot except the tomatoes, jalapenos and, of course, the garnishes. Keep covered with water and cook 6 hrs on low heat (cover the pot but leave cracked slightly open to allow a bit of steam to escape). Add in additional water as necessay. After 6 hrs, remove meat and shred. Put the shredded pork back in the pot and add in tomatoes and jalapenos (as many as you want) and cook another hour or possibly till thickened.
- Serve in individual dishes along with garnishes. Garnish with minced cilantro, lowfat sour cream, minced onion, diced avacado and shredded cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1537g | |
| Calories 2355 | |
| Calories from Fat 512 | 22% |
| Total Fat 58.92g | 74% |
| Saturated Fat 29.25g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 1315mg | 55% |
| Potassium 9637mg | 275% |
| Total Carbs 366.44g | 98% |
| Dietary Fiber 92.1g | 307% |
| Sugars 32.42g | 22% |
| Protein 118.38g | 189% |
