Recipe Black Bean Chili (black bean soup with pork tenderloin) The Wave, Contemporary Resort


For the beans:
4 cups dried black beans
5 cups water
5 cups chicken stock
2 teaspoons salt

For the chili:
1 each pork skin
¼ cup olive oil
¾ cup diced yellow onion
1 tablespoon minced garlic
1 teaspoon minced ginger
½ teaspoon minced jalapeño pepper
1 gallon ham stock
¾ pound ham hock meat
1 tablespoon tomato paste
Pinch ground black pepper
¼ teaspoon ground cumin
1/3 teaspoon siracha sauce
2 ½ pounds pork loin

Method of Preparation:

1. To cook beans: combine water, chicken stock and salt in a medium
pot. Add beans and bring to a simmer. Cook until lightly tender but do
not overcook, beans will finish cooking when added to the chili. Drain
off stock and cool completely.
2. To prepare the chili: heat a large pot and brown pork loin. Add
all veggies and sauté until tender. Add pepper, cumin and tomato paste.
Deglaze with half of the stock. Reduce until thickened. It should
resemble a good marinara. Add remaining stock and beans and bring to a
simmer. Add salt and reduce until chili has some body (thickness,
consistency) taste and adjust seasoning as needed. Serve with corn bread muffins.

Corn Bread Muffins

1 cup Corn Meal
2 cup All Purpose Flour
1 1/2 cups Sugar
1 tsp Salt
1 tsp Baking Powder
2 cup Canola Oil
7 ea Eggs
2 cups Milk
¼ cup canned jalapeño, chopped

Method of Preparation:

Combine all above ingredients together in a large mixing bowl and mix
well, until smooth. Place batter into muffins tins and bake at 375
degrees for 20-30 minutes.