INGREDIENTS:1 Tbsp. olive oil
2 pounds pork loin, trimmed of fat and cut into 1-inch cubes
2 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
1 onion, chopped
4 cloves garlic, minced
1 pound pinto beans, soaked, drained, and rinsed
8 cups chicken stock
1 pound tomatillos, husks removed and rinsed
1 jalapeño pepper, stem removed
1 bunch cilantro, stems and leaves
2 limes, juice only DIRECTIONS:Heat oil in an 8-quart stock pot. Add pork, cumin, salt, and pepper. Sauté until pork is browned, about 5-10 minutes. Add onion and garlic and cook until softened, about 3 minutes. Add pinto beans and stir to coat with oil. Add chicken stock and bring to a boil. Reduce heat to a simmer and cook for 2 hours, stirring occasionally. In a food processor, purée tomatillos, jalapeño pepper, bunch of cilantro, and lime juice. Add to stock pot and simmer for an additional ½ hour, or until beans are tender.
Serving Suggestion: Top with sour cream, cilantro sprigs, diced avocado, tomatoes, or sliced radishes. NUTRITIONAL INFORMATION: SERVINGS:8 servings From:Chef Katy Keck, New World Grill, New York PHOTO CREDIT:Photo Credit: NORTHHARVEST BEAN GROWERS ASSN.
