Smoky Cider-Braised Pork and Black Bean Chili

A refined, American-inspired chili that uses hard cider to balance the savory depth of pork shoulder and earthy black beans. A touch of maple syrup adds a subtle sweetness that rounds out the smoky heat of chipotle.

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

Ingredients

• 2 lb pork shoulder
• 30 oz black beans
• 1 large onion
• 4 clove garlic
• 1.5 cup hard cider
• 2 tbsp chipotle peppers in adobo
• 2 cup chicken stock
• 2 tbsp chili powder
• 1 tbsp maple syrup
• 2 tbsp olive oil
• 1 tsp salt

Cooking instructions

1. Cut the pork shoulder into 1-inch cubes and pat dry with paper towels.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the pork cubes in batches until deep golden brown on all sides, then remove to a plate. (about 10 min)
3. Dice the onion and sauté in the same pot until translucent. Mince the garlic and cook until fragrant. (about 5 min)
4. Stir in the chili powder, chipotle peppers, maple syrup, and salt. Deglaze the pot with the hard cider, scraping up the browned bits. (about 2 min)
5. Return the pork to the pot and add the chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer until the pork is fork-tender. (about 120 min)
6. Stir in the rinsed black beans and simmer uncovered to allow the sauce to thicken. (about 13 min)