1 yellow onion
2 bulbs, garlic
4 oz. fresh basil
15 Serrano peppers
3 lbs. cubed pork, ~ 1 cm sides
30 oz. canned whole tomatoes
12 oz. sun-dried tomatoes in olive oil
29 oz. frijoles pintos
29 oz. frijoles negros
Purée peeled garlic & peeled onion in "processor".
Pour from processor into sauce pan & sauté them in avocado oil until onion starts to caramelize.
Don't clean processor.
Shred basil from stems into processor; add tomatoes and liquefy.
Add to sauce.
Divide pork into halves:
Brown half on gas grille; other half sauté in (another) pan.
Steam peppers on grille, drenched in olive oil, until skin bursts.
Slice open to expose seeds.
Fold both, all meat & peppers, into sauce, bring to simmer.
Add pinto beans; bring to simmer.
Add black beans, bring to simmer.
Simmer all night.