This recipe makes a great side dish, especially if the main course is along the lines of carne asada.
This recipe also proves beyond the shadow of a doubt that pork goes well with beans…ahh..ummm.. Okay, that’s hardly breaking news. It sounded more profound in my head than it did on the computer screen.
Heed my warning tho…this is a hot dish. It goes remarkably well with beer as a beverage choice. Okay, not so much of a warning as it is a tasty recommendation.
- 2 tablespoons of shortening (or lard if it’s on hand)
- 1 white onion, sliced
- 1 Tablespoon salt
- 8 oz. ground chorizo
- 7 oz chipotle peppers
- 4 cups black beans (2 14 oz. cans)
- 1 Tablespoon corn meal
- grated jack cheese (to top)
If your peppers are dried out, rehydrate them in water for 30 minutes.
Melt the shortening in a skillet (preferably a cast iron skillet if you have one handy). Add the onions and fry until nearly translucent. Salt.
Add the chorizo, and fry until brown. Add the peppers and beans, and mix in the corn meal to thicken the sauce. Simmer over medium heat fro 10 minutes, stirring regularly.
Serve with grated cheese and chopped scallions