1/2 oz dried whole chile (ancho, pasilla or green)
1/4 cup plus 2 Tbsp olive oil
1 lb pork shoulder, diced small
1 lb. beef chuck, diced small
5 lg. garlic cloves, chopped
1 lg. Spanish onion, chopped
1/4 lb andouille sausage, peeled, diced medium
1 Tbsp ground cumin
2 Tbsp ground chiles (ancho or pasilla)
1 35oz can Italian peeled tomatoes, chopped, liquid reserved
1/4 cup bourbon
1 Tbsp oregano (Mexican or Greek)
1 15oz can black beans, drained
1/4 cup tomato paste
salt and freshly ground black pepper
- Soak the whole dried chile in 1/2 cup of hot water until soft, about 20 min. Chop the chile and reserve the liquid.
- Meanwhile, in a large flameproof casserole, heat 1/4 cup of the olive oil over high heat. Add the pork and beef in small batches and cook, turning once, until browned all over, about 3 minutes a side. Using a slotted spoon, remove the meat to a plate or a bowl as it is cooked.
- Reduce the heat to low and add the remaining 2 TBS. olive oil to the casserole. Add the garlic, onion and sausage and cook, stirring occasionally, until the onion is soft, about 10 minutes.
- Increase the heat to moderate and add the cumin and ground chiles. Cook, stirring occasionally, for 5 min.
- Stir in the tomatoes and their liquid, the chile and its soaking liquid, the browned meat, bourbon and oregano. Reduce the heat to low, cover and simmer, stirring occasionally, for 1 1/2 hours.
- Stir in the black beans and tomato paste and salt and black pepper to taste. Simmer briefly to blend the flavors, 3 to 4 min. Remove from heat.
My note: use real garlic cloves and brown the meat as it states. If you try to brown too much meat it won’t brown, it will stew and not seal in the juices or get brown.