NM BEANS AND CHICOS STEW

3 cups dried pinto or anasazi beans 1 cup dried chicos

2 tablespoons olive oil

1 onion, diced (about 1 cup) 1 tablespoon diced garlic

1 pound pork loin or pork shoulder 1 tablespoon ancho chile powder 1 tablespoon smoked paprika 2 teaspoons pasilla chile powder 4 cups chicken or vegetable broth Water as needed

Salt and pepper

Place beans and chicos in a large bowl. Add hot water to cover by 4 inches. Soak for 1 hour. Drain and return to bowl. Add hot water as above and soak overnight. Drain and rinse before using.

Slice the pork into 1-inch pieces. Leave most of the fat, but remove any particularly large pieces.

Heat oil in a 5-quart Dutch oven. Add the onions and garlic and sauté over medium heat until translucent. Add the pork and stir to combine. Cook over medium high heat until pork is browned, about 8 minutes.

Add the smoked paprika and the ancho and pasilla chile powders. Stir to combine well and allow to cook until fragrant, about 1-2 minutes. Add the drained beans and chicos. Stir well to combine. Add the chicken broth and 2 cups of water. Stir well.

Bring to a boil. Cover and reduce to a simmer. Cook for 2 hours. Check for liquid. You may need to add another cup or two. Bring to a boil and then simmer, covered, for 2 more hours. Check for liquid and test the beans for tenderness. Add 1 teaspoon salt and 1/2 teaspoon pepper. Return to the simmer for about one more hour, or until beans are soft and tender and the chicos are slightly chewy. Taste for seasoning and adjust.

Serve in a bowl with tortillas, sour cream, chopped cilantro and fresh pico de gallo.

Makes 8 or more servings.