For the Green Chile Pork Beans
4 cups Anazazi beans, soaked overnight and drained
4 cups black and brown tepary beans, soaked overnight and drained
2 gallons pork stock
2 grilled onions, chopped
1 head grilled garlic, smashed and peeled
1 pound green chile bacon, medium diced
4 thyme sprigs
Kosher salt, for seasoning
1/2 cup distilled vinegar
¼ cup lime juice
1 cup whipped lardo
For the Salsa Verde
2 bunches green onion bottoms
6 garlic cloves, peeled
2 pounds tomatillos, husked
2 cups hatch chile jam
2 ripe avocados
Kosher salt, for seasoning
1/4 cup lime juice
1/2 cup distilled vinegar
For the Grilled Beef and Peppers
4 (1 pound) New York strip steaks
1 pound shishito peppers
Kosher salt and freshly ground black pepper
Shio koji, for seasoning
Warm Tortillas, for serving
Huitlacoche butter, for serving
Make the beans: Combine Anazani beans, tepary beans, and pork stock in a medium pot and simmer till tender, 1 to 1 ½ hors. Meanwhile, in a large skillet, combine the onions, garlic, bacon and thyme. Saute until vegetables are wilted, then stir into the beans and simmer till very tender, about 30 minutes.
Once tender, remove some of the beans and puree in a blender till smooth and add back to the pot. Season with salt, and stir in the vinegar, lime, and whipped lardo.
Make the salsa verde: In a large skillet, toast the green onion bottoms, ,garlic, and half of the tomatillos till well colored, 8 to 10 minutes. Transfer the mixture to a blender with the remaining raw tomatillos, hatch jam and avocado and blend until smooth. Season with salt and stir in the lime juice and esca vinegar.
Grill the beef and peppers: Preheat grill to medium high. Season the steaks with salt, pepper and shio koji. Grill the steaks, turning every 45 seconds, 7 to 10 minutes. Remove steaks from the grill and let rest while you grill the shisitos. Add shisitos to the grill and cook, turning occasionally, until colored, 5 to 8 minutes. Remove.
To serve, slice the steak against the grain. Serve with the beans, shisitos and salsa verde. Smear the tortillas with the butter and fold over and serve on the side.
