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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. smoked paprika (sweet)
- 1 tsp. ground cumin
- 5 lb. pork cheeks (or pork shoulder, cleaned, trimmed, and cubed [I actually only used 4 pounds and that was PLENTY; 5 pounds probably wouldn't have fit in my Dutch oven, so plan accordingly])
- ground black pepper
- kosher salt
- 4 Tbsp. extra-virgin olive oil
- 1 lb. slab bacon (cut into 1/2-inch dice)
- 1 onion (finely chopped)
- 3 garlic cloves (minced)
- 2 jalapeno chilies (seeded and very finely chopped)
- 2 red bell peppers (cored, seeded, and finely diced)
- 12 oz. Amber Ale (or porter)
- 2 cups chicken stock
- 28 oz. San Marzano tomatoes (with their juice)
- 2 chipotles in adobo (canned, seeded and minced)
- 1 lb. black eyed peas (dried, 1 2/3 cups picked over and rinsed)
- 1 cinnamon stick (small)
- smoked cheddar cheese (Shredded)
- cilantro leaves (Fresh)
- scallions (Sliced, white and green parts)
- creme fraiche
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