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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
1 pound pork shoulder, 1/2-inch cubes |
1 pound tri-tip beef, sliced 1/4-inch thick |
2 tablespoons vegetable oil |
6 ounces onions, julienned, caramelized |
3 ounces celery, finely diced |
3 ounces carrot, finely diced |
6 ounces poblanos, roasted, peeled and julienned |
6 ounces red peppers, roasted peeled and julienned |
3 tablespoons garlic puree |
2 cups chicken stock |
12 ounces black beans, cooked with juice |
6 tablespoons red wine vinegar |
1/2 cup cilantro, chopped |
salt and pepper to taste |
Directions:
1. In hot oil quickly saute the pork and then the beef, making sure to caramelize well. Add the julienned caramelized onions, the diced vegetables, the chilies, garlic puree and cook a minute or two. Add the chicken stock, bring to a boil then simmer for a few minutes. Add the black beans and finish with the red wine vinegar and chopped cilantro, salt and pepper. Serve and garnish with salsa.
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