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“Cook's Country; best to make a day or two in advance for maximum flavor.”
3hrs 15mins

Ingredients Nutrition


  1. Toss the pork cubes with salt and pepper; set aside.
  2. Fry bacon in a large, heavy soup kettle or Dutch oven over medium heat until fat renders and the bacon crisps, about 10 minutes.
  3. Remove the bacon with a slotted spoon to a plate lined with paper towels; pour all but 2 t of fat from the pot into a small bowl; set aside.
  4. Increase heat to med-high, add half of the meat to the now empty pot, and cook until well browned on all sides, about 5 minutes.
  5. Transfer the browned meat to a bowl.
  6. Brown the remaining meat, adding another 2 t bacon fat to the pot if necessary; transfer the second batch of meat to the bowl.
  7. Decrease heat to med-low and add 3 T bacon fat to the now empty pot.
  8. Add the onion, jalapeno, chili powder, cumin, and oregano; cook, stirring occasionally until the vegetables are beginning to brown, 4-5 minutes.
  9. Add the garlic and brown sugar; cook until just fragrant, about 15 seconds.
  10. Add the diced tomatoes and scrape the pot bottom to loosen any browned bits.
  11. Add the reserved bacon, browned pork, and water; bring to a simmer.
  12. Continue to cook, uncovered, at a slow simmer until the meat is tender and the juices are dark and starting to thicken, about 2 hours.
  13. Add the beans, reduce heat to low, and simmer, uncovered, stirring occasionally, for 30 minutes.
  14. Adjust the seasoning with additional salt if necessary and serve with desired toppings-diced fresh tomatoes, lime wedges, diced avocado, sliced scallions, chopped red onion, chopped cilantro, sour cream, shredded Monterey Jack cheese or cheddar.

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