Soft Pork Tacos With Spicy Black Beans
|Dried black beans||10 1⁄2 Ounce, soaked overnight in cold water and drained (1 1/2 Cup)|
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, very finely chopped|
|Garlic||4 Clove (20 gm), very finely chopped|
|Jalapeno||1 Large, seeded and very finely chopped|
|Tomato||1 Medium, coarsely chopped|
|Dried oregano||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Low sodium chicken broth||3⁄4 Cup (12 tbs)|
|Garlic head||1 , cloves peeled and thinly sliced|
|Onion||1 Medium, finely chopped|
|Habanero||1 , seeded and minced|
|Serrano chile||1 Large, seeded and minced|
|Ground cumin||1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
|Pork loin roast||1 Pound, trimmed of excess fat|
|Corn tortillas||6 (For Serving)|
|Salsa||4 Tablespoon (For Serving)|
1. prepare the beans: In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat for 1 hour, stirring occasionally.
2. In a medium skillet, heat the oil. Add the onion, garlic and jalapeno and cook over moderate heat until softened, about 7 minutes. Add to the beans, along with the tomato, oregano and water to cover. Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.
3. meanwhile, cook the pork: Preheat the oven to 300° In a small enameled cast-iron casserole, combine the broth, garlic, onion, habanero and serrano chiles, bay leaf, cumin and 1/2 teaspoon each of salt and pepper; bring to a simmer. Season the pork with salt and pepper and add it to the casserole. Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.
4. Remove the bay leaf. Shred the pork and stir into the broth. Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.