Ingredients

• 1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
• 1 1/2 pounds beef brisket, cut into 1-inch cubes
• Kosher salt and freshly ground pepper
• 2 15-ounce cans black beans (do not drain)
• 1 14.5-ounce can diced tomatoes
• 1 red bell pepper, finely chopped
• 1 red onion, finely chopped, plus more for topping
• 1 to 2 chipotle chile peppers in adobo sauce, finely chopped, plus 1 tablespoon sauce from the can
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• Grated cheddar cheese and/or sour cream, for topping (optional)

Instructions

1. Season the pork and brisket with 1 teaspoon salt and 1/4 teaspoon pepper each. Combine the black beans and their liquid, the tomatoes, bell pepper, red onion, chipotles and adobo sauce, the chili powder, cumin, oregano and 1 teaspoon salt in a 6-quart slow cooker.
2. Add the pork and brisket and stir to combine. Cover and cook on high, 8 hours. Season with salt. Serve with cheese, sour cream and red onion.
3. Photograph by Christopher Testani