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DOWN FLORIDA WHITE BEAN & PORK CHILI




Source of Recipe


the web


List of Ingredients




2 pounds white beans (navy or great northern) sorted and rinsed
4 bay leaves
1 pound smoked ham hock
3 gallons chicken or pork stock
3 pounds pork shoulder, cut for stew
3 dried chipotle peppers
2 tablespoons chopped garlic
2 white onions, diced
2 ripe tomatoes, diced
2 poblano peppers, roasted, seeded and julienned
1 tablespoon oregano leaves
2 red peppers, roasted, seeded and julienned
2 yellow peppers, roasted, seeded and julienned
1 teaspoon ground cloves
2 teaspoons ground cumin
1 bunch chopped cilantro
2 bottles Negra Modelo Beer or the equivalent
4 shots Cuervo Gold Tequila or equivalent
Salt and pepper to taste

Recipe



Place beans in a large stock pot with bay leaves, ham hock and stock. Soak overnight.

Bring pot to a boil and simmer for a half-hour. Beans should be half cooked but still somewhat hard.

Add pork shoulder meat to the pot with chipotle peppers, garlic and onions. Cook for an additional hour on low heat, until pork is tender and beans are cooked. Should have a stew-like consistency.

Add tomatoes, roasted peppers, oregano, cloves and cumin. Season to taste. Add the cilantro and beer, then cook for 15 minutes. Add the tequila. Adjust seasonings a final time.

Serve with plenty of crusty bread, beer and, as a garnish, some sour cream flavored with cilantro, chili powder and fine diced tomato.

Note: The heat in this dish comes primarily from the chipotle peppers. To reduce the heat, remove one or two peppers from the recipe but not all. Dried chipotles are in this recipe for added smokiness. Canned may be used. These will add color and some tomato flavor.