1 lb pork
shoulder meat, cut into
1/2-inch cubes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 cup onion, chopped
5 tablespoons vegetable oil
2 cans (19 oz/540 mL) plum tomatoes
with juice, chopped
2 teaspoons crushed dried chilies
1 teaspoon garlic, minced
2 cups canned or cooked black beans,
dried
1/4 teaspoon dried oregano
1 tablespoon fresh parsley leaves,
chopped
1 tablespoon cornstarch
2 tablespoons tomato paste
1 teaspoon paprika
3/4 cup cold water
salt and ground black pepper to
taste
Preparation:
In a medium size plastic bag
mix salt and flour. Add pork
cubes, shake the bag until meat is fully coated. Remove from bag, tap
lightly
to remove excess flour. Repeat with beef cubes and set aside.
In a large Dutch oven or
heavy pot heat 2 tablespoons
of oil and cook pork, turning often, until well-browned. Remove with
slotted
spoon. Add remaining 2 tablespoons of vegetable oil to the pot
and
cook beef until well-browned. Remove with slotted spoon.
Reduce heat to medium, add 1
tablespoon vegetable oil, chopped
onion and sauté until onion is soft, about 4 to 5 minutes.
Stir in crushed chilies and
garlic and sauté 2 minutes
longer.
Stir in browned meat and
tomatoes. Bring to boil, reduce
heat to low, cover and simmer for about 1 hour.
Add dried black beans. Mix
tomato paste, oregano, 2 tablespoons
whisky and 1/4 cup cold water and add to hot mixture.
In a small bowl mix together
cornstarch, 1/2 cup cold water
and parsley leaves. Stir in chili mixture, cover and simmer for 20
minutes
longer. Adjust seasoning and serve.
