Fiery Salsa with Black Beans and Pork

Salsa with Black Beans and PorkBefore this post gets a bit long, I just want you to know that you should make this. Just make it. It is out of this world in flavor, texture, and taste. If you are watching your meat intake (vegetarians), just skip the pork step. Let’s get started.

Total Time: < 30 minutes

Ingredients:

  • 1 bulb fresh garlic, rough chop
  • 1 bunch of fresh cilantro, rough chop
  • 1 large yellow onion, chopped
  • 3 habenero peppers, seeds in (if you do not like the heat, use 1 or 2; 3 will clear the ears)
  • 2 14oz cans of diced tomatoes with jalapenos
  • 1 lb of cubed pork, chop suey style, otherwise, trimmed fat
  • 1 14oz can of black beans, cooked, then roughly mashed for texture
  • 1 tbs of olive oil

Now you will need a food processor for a couple of these steps; one to make the salsa, and two to rough chop the cooked pork. Ready? Here we go.

In the processor, add the onion, cans of tomato with japs, habaneros, cilantro, and garlic. Pulse to make a fine salsa. You could stop here if you do not have the patience, as what you have sitting in front of you if extremely delicious, however we will continue, so place this salsa in a large bowl.

Salsa with Black Beans and PorkNow, heat a large skillet with the olive oil and bring to a medium-high heat. Add the pork and cook through, roughly 7-9 minutes. While the pork is cooking, heat your beans and cook for roughly four minutes at a nice boil, then with a masher, or fork, mash to a rough texture, not a fine mash.

Bring the pork back to the food processor and do a few pulses on this. You want to break down the meat, but nothing in terms of a puree, just a medium to fine chop.

Add the pork, and the beans to the salsa and mix with a large spoon. Serve with chips or whatever else you would put salsa on. Oh yeah, did I mention you could serve this warm, cold, or at room temperature? How good is that? Trust me folks, this one is one you will keep coming back to. Enjoy.



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