2 cups dried black beans, rinsed and sorted
6 cups water
8 red chile peppers*
6 green chile peppers*
6 jalapeño peppers*
2 red bell peppers
1 pound spinach, rinsed and stemmed
12 tomatillos, stemmed
6 green tomatoes, stemmed
5 green onions
5 tablespoons vegetable oil
1 1/2 pounds lean pork steak, diced
2 onions, sliced
8 cloves garlic, finely chopped
2 tablespoons granulated sugar
2 tablespoons ground cumin
1 pound diced ham
2 cups chopped fresh cilantro
Combine black beans and water in a stockpot. Bring to a boil
until tender, about 2 hours.
Meanwhile, place red and green chile peppers, jalapeños and
on a baking sheet. Roast under the broiler until the skins are
turning often. Place in a bowl and cover with plastic wrap. Let sit
minutes, then peel and remove the seeds.
In a food processor, purée chiles, bell peppers, spinach, tomatillos, green
tomatoes and green onions; set aside.
Heat oil in a large saucepan and cook pork until browned. Remove and
Add onions and garlic to pork grease; sauté until tender, about 3 minutes.
sugar, cumin, ham, pork and the chile purée. Simmer over low heat
for 2 hours.
When beans are tender, add meat mixture; mix well. Serve with topped
Makes 12 servings