- 6
Ingredients
- 1 pound dried pinto beans
- 1/2 pound salt pork, cut in 1/2-inch cubes
- 4 teaspoons TABASCO® brand Original Red Sauce, divided
- 1/4 cup bacon drippings
- 3 pounds coarsely ground pork shoulder, divided
- 4 tablespoons butter
- 2 large yellow onions, chopped
- 4 large garlic cloves, minced
- 2 large green peppers, chopped
- 2 teaspoons dried leaf sage
- 3 teaspoons dried oregano leaves
- 2 bay leaves
- 1 (4-ounce) can diced green chilies
- 1 (28-ounce) can diced tomatoes
- 2 cups beef broth
- 2 teaspoons salt
Preparation
Step 1
Preparation
Sort beans and rinse very well. Place in a large saucepan, cover with water, and soak overnight; drain, measure soaking water and add enough water to total 6 cups. Place beans, water, salt pork, and 2 teaspoons of the TABASCO® Sauce in the saucepan. Bring to a boil; reduce heat to medium-low, cover, and cook 1 hour or until beans are tender. Drain beans and keep warm.
Meanwhile, heat bacon drippings in a large, heavy pot over medium-high heat; add half of ground pork and cook until browned; transfer browned pork to a bowl and repeat with remaining ground meat. Melt butter in the same large pot over medium heat; add onions, garlic, green peppers, sage and oregano, and cook 10 to 12 minutes or until vegetables are soft. Return pork and any juices to the pot, along with remaining 2 teaspoons TABASCO® Sauce and remaining ingredients. Cover and simmer 2 hours; uncover and simmer 30 minutes longer or until pork is tender.
To serve, spoon beans into soup plates and ladle green chili stew on top.
Makes 6 to 8 servings.