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Prep Time: 1 Minutes Cook Time: 1440 Minutes |
Ready In: 1441 Minutes Servings: 8 |
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Fruity twist on a comfort staple made with mangos and pork shoulder Ingredients:
1/2 lb dry pinto beans |
1/2 lb dry baby lima beans |
6 lbs pork shoulder, cubed |
46 ounces pineapple juice |
1 small red onion |
2 tablespoons chopped garlic |
3 tablespoons cumin |
3 tablespoons ground coriander |
1/2 bunch cilantro |
1 tablespoon kosher salt |
1/3 lb bacon, chopped well |
4 mangoes |
2 small red onions |
1/2 cup minced ginger |
4 green peppers |
2 habanero peppers |
1 1/2 bunches cilantro |
1 tablespoon cumin |
1 1/2 tablespoons ground coriander |
1/2 tablespoon salt |
1 teaspoon pepper |
1/4 cup apple cider vinegar |
1 (12 ounce) can mango nectar |
Directions:
1. Soak beans together over night.
2. Chop first onion, cube pork, chop garlic, and chop cilantro. Toss in bowl with salt and spices and put in slow cooker on low over night or on high all day. Fill to the top of pork with pineapple juice.
3. Dice mangos, onions, peppers, and habanero. Heat large skillet on medium heat and slowly render bacon until bacon starts to turn brown. Add onions to the bacon fat and sweat on medium heat. Add diced peppers, habaneros, and ginger and cook until soft. Take off heat and set to side. Take the same pan and heat mangos and cilantro, add spices, salt and pepper, and deglaze with cider vinegar. Set aside with onions and peppers.
4. When the pork is cooked enough to fall apart on its own, take out most of the pineapple juice and add the vegetable and mango mixture. Add just enough mango nectar to make mixture moist enough to be chili. Drain, rinse and add beans and cook for an hour in the slow cooker.
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