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Mexican Pinto Beans and Pork with Avocado



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Mexican Pinto Beans and
Pork with Avocado

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1 pound pinto beans
2 large green chilies, seeded and chopped

1 large dried red chili, broken into pieces
2 garlic cloves
1 tomato, peeled, seeded, chopped
1/2 cup water
4 tablespoons lard [or substitute shortening,
butter, olive oil, which means that you will
give up something in flavor]
1 1/2 pounds lean boneless pork,
cut into 1-inch cubes
4 large onions, chopped
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
3 to 5 cups beef broth [or beef stock]
Salt and freshly ground pepper
2 firm-ripe avocados, peeled,
seeded, coarsely chopped
Juice of 1 lime
1 1/2 cups grated Monterey Jack cheese

Soak pinto beans overnight in cold water. Drain most of water from
beans. Turn beans into a heavy 4- to 6-quart Dutch oven.
Combine green chilies, red chile, garlic cloves, tomato, and 1/2 cup water
in blender and mix until smooth. Set aside.
Heat 4 tablespoons lard [or substitute] in large heavy skillet over medium high heat. Brown pork, adding to beans as it is browned. Add chopped onions to skillet and brown quickly. Add chile purée, ground cumin,
ground coriander, and oregano, and cook 2 minutes, scraping up any browned bits that cling to the pan. Add to beans. Add 3 to 5 cups beef
broth to barely cover. Season with salt and freshly ground pepper. Bring
to gentle simmer, cover partially, and cook until pork and beans are
tender, about 1 1/2 to 2 hours. Turn into a large serving bowl. Garnish
with avocados tossed with lime juice. Sprinkle with 1 1/2 cups grated Monterey Jack cheese. Use to fill hot flour tortillas and serve with cold
beer. Serves 10 to 12.

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