Ancho-Coffee Braised Pork and Black Bean Chili

A sophisticated, deep-flavored chili featuring tender pork shoulder slow-simmered with black beans, earthy ancho chilies, and a secret touch of dark roast coffee for incredible savory complexity.

Prep: 20 min · Cook: 150 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 lb pork shoulder
• 30 oz black beans
• 2 tbsp ancho chili powder
• 1 cup brewed dark roast coffee
• 1 unit onion
• 4 clove garlic
• 2 tbsp tomato paste
• 2 cup chicken stock
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp salt

Cooking instructions

1. Cut the pork shoulder into 1-inch cubes. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the pork pieces in batches until seared on all sides, then remove to a plate. (about 10 min)
2. Dice the onion and mince the garlic. In the same pot, cook the onion until translucent, about 5 minutes. Add the garlic, tomato paste, ancho chili powder, cumin, and oregano, stirring constantly for 1 minute until fragrant. (about 6 min)
3. Deglaze the pot with the brewed coffee, scraping up all browned bits from the bottom. Add the chicken stock, reserved pork, and salt. Bring to a simmer, then reduce heat to low, cover, and cook until the pork is fork-tender. (about 120 min)
4. Stir in the drained black beans and continue to simmer uncovered to thicken the sauce slightly. (about 14 min)