“Y’all wanna fetch some edibles for me?”Takka, FFXV
This one isn’t listed on the menu at Takka’s Pit Stop, probably because one of the main ingredients is whiskey. But if you can get on Takka’s good side, he might offer you a bowl after hours.
Make sure you buy Spanish chorizo, not Mexican chorizo (they’re quite different). If you can’t find Spanish chorizo, you can substitute another cured and smoked sausage like salami. The spicier the better!
Finally, when you’re done cutting up the pork shoulder, save the bone in your freezer for stock. I usually have a big bag with vegetable ends, chicken bones, and other assortments. When it gets full, I dump it into a pot, add water, and simmer low for a few hours. Homemade stock is one of the best things you can do to improve your cooking, and it’s easy.
- 2 tablespoons olive oil
- 3 to 4 pound pork shoulder, bone removed and cut into 1-inch cubes
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 large onion or two small onions, peeled and diced (about 2 cups)
- 2 celery stalks, chopped
- 4 14-oz. cans black beans, drained and rinsed
- 2 14-oz. cans pinto beans, drained and rinsed
- 2 canned chipotle chiles, chopped
- 1 tablespoon ground cumin
- 4 cups chicken broth
- 200 ml whiskey such as Jim Beam, divided
- 7 ounces Spanish chorizo, quartered lengthwise and thinly sliced crosswise
- 1 bunch cilantro, washed and chopped
- Sour cream
Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add pork and season with salt and pepper. Brown on all sides, about 10 minutes. Add onions and celery and cook for an additional 10 minutes.
Stir in beans, chipotles, cumin, broth, and ½ cup whiskey and bring to a boil. Reduce heat to medium-low and cover. Simmer, stirring occasionally, about 2 hours, until pork is tender.
Stir in chorizo and remaining ¼ cup whiskey. Simmer, uncovered, until flavors are blended, about 10 minutes more. Stir in cilantro. Ladle into bowls and serve with sour cream and chives. Makes about 9 servings.