Ingredients
- 8 tablespoons vegetable oil
- 3 pounds boneless pork loin, reduce 2-inch cubes
- Kosher salt
- Freshly ground pepper
- 1 Spanish onion, reduce 1-inch dice
- 2 cloves garlic clove, minced
- 2 red peppers, seeded and reduce 1-inch dice
- 3 jalapeno peppers, seeded and minced
- two tablespoons light brown sugar
- two tablespoons chili powder
- two tablespoons ground cumin
- 2 teaspoons red pepper cayenne
- 3 tablespoons cilantro, chopped
- 3 (15-ounce) cans diced tomato plants, with juice
- 1/2 cup honey
- 1/2 cup prepared black coffee
- 1/2 cup bourbon
- 2 (15-ounce) cans black beans, drained
- 2 (15-ounce) cans kidney beans, drained
- 1 cup sour cream, for serving
- 1 small can sliced or chopped jalapenos, for serving
- 2 cups shredded cheddar, for serving
Directions
Pour 4 tablespoons the oil right into a large, heavy bottomed stockpot and put over high temperature for two to three minutes. Season the pork having a dash of pepper and salt and brown it in batches, three to five minutes per batch. Put aside the browned pork.
Pour the rest of the oil in to the pot and add some onion, garlic clove, bell pepper and jalapenos. Season the veggies using the brown sugar, chili powder. cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for ten minutes, before the onion is soft. Add some pork to the pot combined with the tomato plants, honey, coffee, bourbon. Add some beans, stir well, bring up to and including simmer after which lower heat towards the cheapest setting.
Let simmer two to three hrs, before the pork is juicy and buttery soft. Serve from the stovetop with side bowls of sour cream. sliced jalapenos, and shredded cheddar.
Recipe thanks to Dan Cruz and Steve McDonagh