Black Bean Chili

1 lb dried black (turtle) beans

2 lb boneless pork loin

4 garlic cloves, minced

2 chiles de arbol, toasted, stemmed and seeded

3 Anaheim chilies, roasted, peeled, seeded and diced

1 tablespoon of cumin seed, ground to a coarse powder

1 teaspoon of dried oregano

1 tablespoon of salt

1 tablespoon of habanero sauce

1 cup of chopped red (Spanish) onion

2 jalapeno peppers, cored, seeded and minced

1 can (28 oz.) crushed tomatoes and juice

1 red bell pepper cored, seeded and diced

1 tablespoon of lime juice

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Place the beans in a large pot and cover generously with water, allow to soak overnight.

Using a lightly oiled, high walled skillet at high heat, braize the pork loin on all sides to a browned state. Cut the braized pork into cubes.

Drain the beans and put back into the same pot with the pork, garlic, chiles de arbol, Anaheim chilies, cumin, oregano and salt. Cover with water and bring to boil, then reduce heat and simmer, uncovered, for four hours. Regularly stir the chili to reduce sticking and add water if the mixture becomes overly thickened.

Add the jalapenos, onions, tomatoes, bell pepper, and lime juice, cook uncovered for an additional hour or until thickened.