Braised Pork Chili With Black Beans And Corn

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Yield: 12 cups

• 1 pound black turtle beans, rinsed and picked over to remove debris
• 8 cups mineral or filtered water
• 1 (3-pound) boneless pork butt, trimmed and cut into 1-inch cubes
• 6 cups Blonde Chicken Stock or mineral water
• 1 (28-ounce) can whole tomatoes, dice
• 3 medium white onions, chopped
• 2 celery stalks, chopped
• 2 green bell peppers, seeded and chopped
• 1 habañero Chile pepper, seeded and minced
• 2 Pickled Jalapeños (page 237), minced
• 3 tablespoons chill powder
• 1 tablespoon dried Mexican oregano,(available in gourmet markets), or regular dried oregano
• 2 teaspoons kosher salt
• ½ teaspoon ground black pepper
• ¼ cup bulgur wheat
• 2 cups fresh cob corn
• ½ cup chopped scallions

1. Place the beans in a large stockpot. Cover with the water and bring to a boil. Reduce heat, partially cover, and simmer for 1 hour.
2. Preheat the oven to 325 degrees.
3. Combine the pork cubes and stock in a second large stockpot over medium heat. Bring to a boil, reduce heat, and simmer for 30 minutes.
4. Skim the grease from the top, add the beans, tomatoes, onions, celery, green peppers, garlic, habañero, jalapeños, chili powder, oregano, salt, and pepper. Bring to a boil, remove from heat, cover, place in the oven to braise for 1 hour. Remove the pot from the oven and place over medium heat.
5. Add the bulgur and simmer for 20 minutes.
6. Stir in the corn and simmer for 2 minutes.
7. To serve, ladle the chili into bowls and top with chopped scallions.

BLONDE CHICKEN STOCK

• 1 pounds chicken backs and necks
• 6 cups mineral or filtered water
• ½ large Spanish onion, chopped
• 1 celery stalk with leaves, chopped
• 1 carrot, chopped
• ¼ cup white wine
• ½ teaspoon kosher salt
• ¼ teaspoon whole black peppercorns

1. Combine all the ingredients in a large stockpot.
2. Bring to a boil over medium-high heat, reduce heat, partially cover, and simmer 1 hour.
3. Strain the stock and discard solids.
4. Refrigerate until ready to use.