Recipe#12528

Title: Carnitas 02

From: Mardi Wetmore mardiw@wco.com 
 Newsgroups: rec.food.recipes 
 Subject: Black Beans and Carnitas 
 Date: 11 Feb 1996 09:27:23 -0700 
 Message-ID: <4f67th$jq4@news.wco.com> 

Our favorite black bean recipe is actually part of a Carnitas dinner, so
 I am posting both recipes.  These black beans are without a doubt the
 best I have ever eated.  The recipes are from Sunset. Since we live a
 low-fat lifestyle, I make this recipe with lean pork loin instead of pork
 butt.  Then, when I bake the carnitas, I watch them carefully and spoon
 over some broth as they bake (otherwise they would get dry).  I also omit
 the oil/browning the onions from the black beans recipe.  I think it
 works fine like that. 
 Carnitas
 1 pork butt (about 7 lbs)
 1 1/2 qts. chicken broth
 1 large onion, quartered
 1 tbs. each coriander seed and cumin seed
 2 tsp. oregano
 4 canned chipotle chilies in sauce
 2 tbs. sauce from canned chilies
 2 bay leaves
 Water
 Salt
 Cut pork butt in large chunks.  Add remainder of ingredients plus 2
 quarts of water, or enough to cover the pork.  Cover the pan and bring to
 boil on high heat.  Reduce heat and simmer until meat pulls apart easily
 with fork (2-3 hours). 
 Remove pork from broth with slotted spoon and place in a baking pan.  Let
 stand until cool. (Can be refrigerated for 2 days.)  Bake pork, uncovered
 in a 450 F oven until lightly browned and sizzling (about 20 minutes). 
 Strain broth and use for Spiced Black Beans recipe.
 Spiced Black Beans
 2 large onions, chopped
 2 tbs. oil
 1 1/2 qts. broth from carnitas (or chicken stock)
 1 quart chicken stock
 3/4 lb. dry black beans, rinsed
 1 can (6 oz) tomato paste
 6 cardamom pods (use seeds removed from pods)
 2 tbs. mustard seed
 1 tsp. oregano
 1 tsp. cumin seed
 1 cinnamon stick
 In a 4 to 5 qt. pan over medium heat, cook onions in fat until they are
 limp and lightly browned (about 20 minutes), stirring frequently.  Add
 remaining ingredients.  Cover and simmer until beans mash easily (about 3
 hours).  Uncover and boil on high heat until reduced (about 30 minutes),
 stirring frequently, as beans will tend to stick.
 Serve with Carnitas, flour tortillas and condiments.