Title: Black bean chili
 Categories: None
      Yield: 1 Servings
 
      3 lb Pork poin
      1 lb Dried black beans
      4    Cloves garlic
      3 tb Chili powder
      5    Hot red or green chile
           -peppers, skinned & chopped
      1    Tbl.ground cumin
      1 ts Oregano
      1 md Onion, chopped
      2    Whole jalepeno chiles -
           -skinned & chopped
      1 cn Crushed tomatoes (28 oz),
           -drained
      1 cn Chopped tomatoes (28 oz),
           -drained

MMMMM-------------------------GARNISHES------------------------------
      1 c  Chedder cheese, shredded
    1/2 c  Fresh cilantro, chopped
      1 c  Sour cream
      2    Avacados, diced
    1/2 c  Onion, chopped
 
  Cover and soak beans overnight or longer. In the meanwhile, put the
  pork loin on the smoker, using your favorite wood for flavor. (I used
  hickory.) Smoke for an hour or so at 225 and then hold until you're
  ready to start assembly. Pour everything in a stock pot except the
  tomatoes, jalapenos and, of course, the garnishes. Keep covered with
  water and cook 6 hours on low heat (cover the pot but leave cracked
  slightly open to allow a bit of steam to escape). Add additional
  water as necessay. After 6 hours, remove meat and shred. Put the
  shredded pork back in the pot and add tomatoes and jalapenos (as many
  as you want) and cook another hour or until thickened. Serve in
  individual dishes along with garnishes. Garnish with chopped
  cilantro, sour cream, chopped onion, diced avacado and shredded
  cheese.