February 27, 2014 by caitlinvaclark
After two weeks of watching the Winter Olympics pretty much non-stop, we are heading to a wedding at a New Hampshire ski resort this weekend. Perfect timing. Have I told you that my husband loves the Olympics? Call it patriotism. Call it athletic enthusiasm. Maybe it’s just the love of a good competition, but we are talking borderline-obsessed love. More than once last week I caught him listening to the Olympic theme in the shower. I think he might have even been practicing his curling moves in his sleep. To be honest, I’m a bit worried that he might not make it to the wedding on Saturday afternoon, having gotten himself lost in the woods, trying to make his own biathlon course.
When I picture winter weather and long days out in the snow, I jump to the end of the day and coming in for a comforting hot meal. My Pork, Sweet Potato, and Black Bean Chili recipe is the perfect thing to make in advance and keep warm, ready for dinner after a day on the slopes. Or in my case, for the mountain of a task of packing not only all of our winter gear but also black-tie attire for the wedding.
Whether you’ve been skiing all day or killing it on the curling court or taking a nice long leisurely winter walk is more your speed, this chili will warm you to the bone. Bonus, if you have leftover sweet potatoes like we did, you can make this casserole which is also a real winter pleaser.
This chili comes together in two easy stages. First slow cook some pork shoulder that has been rubbed down in all the great chili spices. Be sure to save the additional spices to stir into the broth later.
Then while the pork cools enough to shred, sauté onion and sweet potatoes, along with more of the seasoning.
Next simmer with some beer, the tomatoes, and all the delicious pork juices.
Stir in the pork and black beans and stage two of slow simmering is under way.
It’s a mostly hands-off dish and as with most chilis it’s even better then next day.
Topped with some tangy cool sour cream and some sweet crumbles of cornbread for a bowl of perfection!
Pork, Sweet Potato, & Black Bean Chili
2 tsp oregano
1 Tbs brown sugar
1 ½ Tbs cumin
1 Tbs ancho chili powder
2 Tbs chili powder
1 tsp onion powder
2 tsp salt
1 lb boneless pork shoulder, sliced
2 Tbs olive oil
2 onions, diced
3 large sweet potatoes, peeled and cubed
1/2 cup beer
2 (15 oz.) cans chopped tomatoes
3 cups beef or chicken broth
2 cans black beans, drained
Sour cream and cornbread for serving
Mix the seven dry rub ingredients, oregano to salt. Rub the mixture onto the pork shoulder pieces and let sit in the fridge for at least one hour and up to overnight. Reserve all excess dry rub.
Preheat oven to 250˚F.
In a Dutch oven, heat olive oil over medium. Sear each side of the pork shoulder, in batches if necessary. Return all pork to the pan, cook uncovered in the oven for one hour. Cover and continue to cook for 1 ½ – 2 hours, until the meat separates without pressure using a fork. Remove from the pot and allow to cool, then shred the meat, removing any excess fat.
Pour the pan juices into a gravy separator and reserve.
Add onion to the pan and sauté for 5 minutes. Add sweet potatoes and any remaining dry rub seasoning. Cook for 5 minutes. Deglaze with beer, then add canned tomatoes in their juices, the broth, and reserved pork juices. Simmer for 30 minutes.
Taste for additional seasoning. Add the black beans and shredded pork and heat through, simmering for at least 10 minutes, but preferably for an hour.