Marczyk's Black Bean and Pork Chili

Source: Marczyk Fine Foods, Denver, Colorado

Makes about 4 quarts

5 to 6 pounds Niman Ranch Boston pork butt

Marinade:
1/4 cup toasted pine nuts
1/4 cup fresh cilantro
1 jalapeno pepper, stem and seeds removed
1/4 cup fresh lime juice (about two limes)
3 large garlic cloves
1 cup orange juice
1 cup grapefruit juice
2 cups olive oil

Soup:
1 cup yellow onion, small dice
3 large cloves fresh garlic, minced
1 large green bell pepper, diced
1 jalapeno, stem and seeds removed, minced
2 to 3 tablespoons achiote paste
1/2 cup tomato paste
1/4 cup red wine vinegar
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoons cracked black pepper
1/4 cup fresh cilantro, thickest stems removed, chopped
1 tablespoon olive oil
1 quart water
4 (25 ounce) cans black beans, drained and rinsed in cold water

Combine all marinade ingredients except the oil in a blender; blend until smooth. While running blender at lowest speed, slowly add the oil.

Place pork in large container with lid and pour marinade over pork. Cover and refrigerate overnight.

Preheat oven to 350 degrees F. Place pork and its marinade in a roasting pan, cover tightly and cook for 2 to 2 1/2 hours, or until meat is cooked through and fork-tender.

Shred the pork and set aside to add to the soup.

For the soup: Saute onion, garlic, bell pepper and jalapeno in olive oil until softened. Add the chile paste, tomato paste, vinegar, cilantro, herbs and spices.

Stir and cook for 10 minutes. Add the water and the beans and bring mixture to a boil. Reduce heat and allow soup to simmer covered for 20 minutes.

Add the shredded pork and simmer until meat is heated through. Taste for spices (you may want to add salt), and serve with corn chips on the side.

Note: If achiote paste is unavailable, you can substitute roasted poblano paste, which is milder, or ancho chile paste, which is hotter.

Nutritional information per serving: 794 cal., 50 g fat (9 g sat), 111 mg chol., 43 g carb., 48 g pro., 12 g fiber, 1150 mg sodium