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For the beans:
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1.The night before you want to make this dish, rinse and pick over your beans.
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Place them in a large pot and cover them with at least an inch of water.
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Let them sit, covered, overnight.
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The next day, discard the soaking liquid and rinse the beans well.
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2.Heat the butter and oil in a large saucepot over medium heat.
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Add the bacon, onions, peppers and cumin.
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Cook until the onions and peppers are tender.
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3.Add the beans and baking soda to the pot.
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Add enough water to cover the beans by one inch.
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Bring to a boil, and then reduce the heat to low.
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Simmer for about 2 hours, or until beans are tender.
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Remove the jalapeno pepper halves and discard.
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Stir in the chicken bouillon, canned diced tomatoes with green chiles and salt.
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If needed, use a potato masher to smash a few of the beans to thicken.
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Keep warm until ready to serve.
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For the chile verde:
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1.Combine the flour, cumin and taco seasoning in a large bowl.
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Add the cubed pork and toss to coat.
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2.In a large, heavy saucepot, heat 2 tablespoons of corn oil.
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When sizzling, add the pork in a single layer (this step will take a few batches to complete).
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Let the pork cook about 3 minutes until browned, then flip it over and cook for another 3 minutes.
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Remove the browned pork from the pot and set aside.
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Add more oil if needed, then add the next batch of pork cubes and repeat until all the pork is browned.
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Return the pork and any accumulated juices back to the pot.
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3.Add the salsa verde and enchilada sauce to the pot over the pork and stir to coat the meat with sauce.
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Bring to a boil, reduce the heat to low, and cook, covered, for 2 to 3 hours, or until the pork is very tender.
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4.Once the pork is tender, smash it with a potato masher until the meat is shredded.
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Stir well and keep warm until ready to serve.
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For serving:
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Place the beans in a bowl.
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Add the chile verde on top.
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Add any additional toppings.
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Enjoy!
