- Beans:
- 1 1/2 cups dried black beans, soaked overnight in cold water and drained
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 large jalapeno, seeded and minced
- 1 medium tomato, coarsely chopped
- 1 teaspoon dried oregano
- Salt and freshly ground pepper
- Pork:
- 3/4 cup low-sodium chicken broth
- 1 head garlic, cloves peeled and thinly sliced
- 1 medium onion, finely chopped
- 1 habanero chile, seeded and minced
- 1 large serrano chile, seeded and minced
- 1 bay leaf
- 1/2 teaspoon ground cumin
- Salt and freshly ground pepper
- 1 (1 pound) pork loin roast, trimmed of excess fat
- Warm corn tortillas and salsa, for serving
- Prepare the beans: In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat for 1 hour, stirring occasionally.
- In a medium skillet, heat the vegetable oil. Add the onion, garlic and jalapeno and cook over moderate heat until softened, about 7 minutes. Add to the beans, along with the tomato, oregano and enough water to cover. Season with salt and pepper and simmer until the beans are tender, about 2 hours longer, replenishing the water if necessary.
- Meanwhile, cook the pork: Preheat the oven to 300 degrees F. In a small enameled cast-iron casserole, combine the broth with the garlic, onion, habanero and serrano chiles, bay leaf, cumin and teaspoon each of salt and pepper and bring to a simmer. Season the pork loin with salt and pepper and add it to the casserole. Cover with foil and bake for about 1 hour, turning the pork once, until tender. Transfer the pork to a plate and cover with plastic wrap until cool enough to handle.
- Remove the bay leaf. Shred the pork into strips and stir into the broth. Season with salt. Fill the tortillas with pork and serve with the black beans and salsa.