Carnitas

3 lbs pork shoulder or butt, cut into large 2.5" cubes
lime juice, about 3 limes
orange juice, about 3 oranges
1 tsp crushed garlic, about 2 cloves
1 tsp cumin
1 tsp kosher salt

In a dutch oven, toss in all ingredients and cover with water just barely. Raise heat to a boil and skim surface once, then simmer for 2 hours uncovered without stirring. Turn up to medium heat till water has evaporated and only fat remains, about 30 minutes. Meat should be slightly firm still. Fry till browned on the outside with crispy edges. Meat should be fairly tender.Turn gently, so the meat doesn't fall apart, and often, so it doesn't stick.


Black Bean Chili

1 tbsp oil
2 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1/2 tsp mexican oregano, dried
1/2 tsp ground cumin
2 tsp new mexico chile powder
2 tsp ancho chile powder
2 tbsp chipotle in adobo
2 cups beef stock
2 cans (14.5 oz.) dice tomato
1 tbsp red wine vinegar
2 cups dried black beans, soaked overnight and drained
carnita leftovers, serve with


Curtido

Boiling water
6 cups cabbage, 1/2 head red or green, shredded
2 carrots, grated
1/2 onion, sliced, or green onion
1.5 tbsp brown sugar or cane sugar
1/4 cup apple cider vinegar, or white wine vinegar
1/3 white vinegar
salt
opt. 1/2 tsp mexican oregano, dried
opt. jalepeno or red pepper flakes


Black Bean Chili Soup

carrot
celery
squash - butternut or acorn
molasses
1 tsp cocoa powder
lime juice

chicken broth
black bean chili, puree
sausage, bacon or ham