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1
After you've finished shrieking at the notion of what I'm about to ask you to do, cut the pork loin up into 1 inch cubes. Normally you would use a less expensive cut of meat for this and you wouldn't cut it up, but I want maximum flavor. Remember it's GOURMET Taco Christmas, not Regular Taco Christmas. Chop the bacon up in similar fashion, about one inch cubes. Everything gets salt and pepper.
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2
In your biggest, heaviest stock pot heat the olive oil and coat the bottom of the pan. Bacon goes first. After the fat has rendered, scoop it out and swap for the pork. We're just trying to crisp up the edges here, not necessarily cook it through. Once nice and brown, scoop the pork out of the pan, leaving the delicious fat.
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3
Give the onions, shallot and garlic a medium-fine chop and drop them in the pot. Once wilted and translucent, reduce the heat to medium low and add the chile sauce, peppercorns, and bay leaves.
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4
Add all of the turkey stock and a couple cups of water to fill the pot about three fourths of the way. Give it a healthy stir while the stock and water heat up to a simmer -never a boil. Let this simmer for at least an hour.
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5
Shred the pork and the bacon a bit using two forks, cover and refrigerate.
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6
Around the hour mark, drain the rice and beans. Rinse the beans, but not the rice and add both to the pot. More simmering.
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7
Around hour three, add the pork, bacon, and chicken. Let this simmer for at least two more hours.
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8
Half an hour before serving, add the spinach. Increase the heat to a rolling simmer. Basically get it as close to a boil as you can.
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9
Serve in large bowls with the garnishes arranged on a platter at the center of the table.
