Walking Tacos - Andrew Zimmern

Ingredients

• 2 tablespoons vegetable oil
• 2 slices of bacon, chopped
• 2 pounds trimmed pork shoulder, cut into 1/3-inch dice
• Kosher salt and freshly ground pepper
• 2 poblano chiles—stemmed, seeded and cut into 1/3-inch dice
• 1 large onion, cut into 1/3-inch dice
• 4 chipotle chiles in adobo sauce, minced (1/4 cup)
• 8 garlic cloves, minced
• 4 tablespoons Andrew Zimmern Mexican Fiesta seasoning blend (available at Walmart, ShopRite and on-line at www.badiaspices.com )
• 1/3 cup ancho chile powder
• 3 tablespoons cumin
• 1 tablespoon dried oregano
• 1/4 cup minced cilantro
• One 28-ounce can of crushed tomatoes
• 1 pound dried black beans, soaked overnight and drained
• 7 cups chicken stock or low-sodium broth
• 2 cups beer
• 4 tablespoons corn flour
• 4 tablespoons water
• 1 1/4 cups minced white onion (about 1 medium onion)
• 1/2 tablespoon kosher salt
• 2 poblano chiles
• 1 jalapeño
• 12 tomatillos, husks removed and quartered (about 1 1/4 pounds)
• 2 cups cilantro leaves and chopped stems
• 1/2 cup chopped fresh mint
• 1 garlic clove
• 2 tablespoons fresh lime juice