How To Make Chef Andrew Zimmern's Walking Tacos With Black Bean Chili & Tomatillo Salsa

Ingredients

• 1 pound Pork Shoulder (cut into 1‑inch cubes)
• 4 slices Bacon (cut into small pieces)
• 2 cups Black Beans (canned, drained and rinsed)
• 1 Poblano Pepper (roasted, skin removed, seeded, chopped)
• 2 Tomatoes (medium, diced)
• 3 cloves Garlic (minced)
• 1 Onion (medium, diced (half for chili, half for salsa))
• 2 tablespoons Chipotle Peppers in Adobo (finely chopped, plus 1 tbsp sauce)
• 12 ounces Beer (light lager, adds bitterness)
• 6 Tomatillos (husked, rinsed, quartered)
• 1/2 cup Fresh Cilantro (loosely packed)
• 2 tablespoons Fresh Mint (leaves only, chopped)
• 2 tablespoons Lime Juice (freshly squeezed)
• 4 ounce Fritos Corn Chips (small 1‑oz bags, crushed slightly)
• 1/4 cup Olives (sliced)
• 1 cup Lettuce (shredded romaine or iceberg)
• 1 Jalapeño (thin slices, seeds removed for milder heat)
• 1/2 cup Sour Cream (for topping)
• 1 Avocado (optional) (mashed, added for creaminess)
• to taste Salt
• to taste Black Pepper

Instructions

1. Brown Pork and Bacon

   Heat a large skillet over medium‑high heat. Add the pork shoulder cubes and bacon pieces; cook, stirring occasionally, until the pork is browned on all sides and the bacon is crisp, about 8 minutes.

   Time: PT10M

   Temperature: medium‑high

2. Add Aromatics

   Add the diced onion (half) and minced garlic to the skillet; sauté until fragrant and the onion is translucent, about 3 minutes.

   Time: PT5M

   Temperature: medium

3. Build the Chili Base

   Stir in the canned black beans, diced tomatoes, roasted poblano, chipotle peppers with adobo sauce, and the 12 oz of beer. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.

   Time: PT25M

   Temperature: low

4. Season the Chili

   Season with salt and black pepper to taste. Remove from heat and keep warm.

   Time: PT5M

5. Prepare Green Salsa

   In the food processor combine the tomatillos, the remaining half of the onion, fresh cilantro, fresh mint, lime juice, and a pinch of salt. Pulse until slightly chunky but well blended (about 30 seconds). If you like extra heat, add the roasted poblano or a jalapeño slice.

   Time: PT5M

6. Prep Toppings

   Slice the remaining jalapeño, shred the lettuce, slice olives, and if using, mash the avocado in a small bowl.

   Time: PT5M

7. Assemble Walking Tacos

   Open a 1‑oz Fritos bag (or use a small zip‑top bag). Add about 3 oz of the warm black‑bean pork chili, then top with a spoonful of green salsa, a pinch of lettuce, olives, cilantro, jalapeño slices, and a dollop of sour cream. Squeeze a lime wedge over the top and, if desired, add a spoonful of mashed avocado.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

40 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Pork Shoulder: ground pork, chicken thigh
• Instead of Bacon: turkey bacon, smoked ham
• Instead of Black Beans: pinto beans, kidney beans
• Instead of Poblano Pepper: anaheim pepper, green bell pepper
• Instead of Tomatoes: canned diced tomatoes
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Onion: shallots
• Instead of Chipotle Peppers in Adobo: chipotle powder (1 tsp)
• Instead of Beer: chicken broth with 1 tsp Worcestershire sauce
• Instead of Tomatillos: green tomatoes
• Instead of Fresh Cilantro: parsley
• Instead of Fresh Mint: basil
• Instead of Lime Juice: lime zest + 1 tbsp water
• Instead of Fritos Corn Chips: tortilla chips, corn chips
• Instead of Olives: pickled jalapeños
• Instead of Lettuce: cabbage
• Instead of Jalapeño: serrano pepper
• Instead of Sour Cream: Greek yogurt, vegan sour cream
• Instead of Avocado (optional): guacamole

Equipment Needed

• Large Skillet or Dutch Oven
• Food Processor
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Ladle
• Small Mixing Bowl (optional)
• Plastic or Paper Bags (1‑oz Fritos bags)
• Spoon for serving
• Tongs (optional)

Critical Steps — Do Not Skip

• Browning the pork and bacon to develop flavor
• Simmering the chili with beer to integrate bitterness and depth
• Pureeing the tomatillo salsa without over‑processing
• Balancing the amount of chili with the chip volume when assembling

Chef Tips from the Video

• For extra smoky flavor, add a dash of smoked paprika to the chili.
• Roast the tomatillos and poblano under a broiler before blending for a deeper charred taste.
• Use a small ice‑cream scoop to portion chili consistently into each bag.

Troubleshooting

Storage

Refrigerator: Chili and salsa keep 3‑4 days in airtight containers; assembled walking tacos are best eaten immediately.

Freezer: Freeze the chili in portion‑size bags for up to 2 months; thaw before reheating. Salsa freezes well for 1 month.

Room temperature: Unassembled Fritos bags stay crisp at room temperature for up to 1 week.

Make-Ahead Tips

• Prepare the black‑bean pork chili a day ahead; reheat gently before assembling.
• The green salsa can be made up to 2 days in advance and stored in the refrigerator.
• All toppings can be pre‑chopped and stored in separate containers for quick service.

Frequently Asked Questions