I picked up a cup of the pork and black bean chili at Marczyk's today and fell in love with the first spoonful. There's something special in it - maybe cinnamon? - that makes it a knockout. Don't know if they'd share the recipe but I'd love to try to re-create it at home. - Stefanie Jones

This is a delicious dish and Pete Marczyk has been wonderful about sharing recipes from his specialty market. You'll find Marczyk Fine Foods at 770 E. 17th Ave., 303-894-9499, marczykfinefoods.com.

Have a favorite restaurant dish you'd like to make at home? Mail your recipe request to Marty Meitus, Rocky Mountain News, 101 W. Colfax Ave, Suite 500, Denver, CO 80202 or e-mail meitusm@RockyMountainNews.com.

Black Bean & Pork Chili

Makes about 4 quarts

5 to 6 pounds Niman Ranch Boston pork butt

Marinade:

1/4 cup toasted pine nuts

1/4 cup fresh cilantro

1 jalapeno pepper, stem and seeds removed

1/4 cup fresh lime juice (about two limes)

3 large garlic cloves

1 cup orange juice

1 cup grapefruit juice

2 cups olive oil

Soup:

1 cup yellow onion, small dice

3 large cloves of fresh garlic, minced

1 large green bell pepper, diced

1 jalapeno, stem and seeds removed, minced

2 to 3 tablespoons achiote paste 1/2 cup tomato paste

1/4 cup red wine vinegar

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoons cracked black pepper

1/4 cup fresh cilantro, thickest stems removed, chopped

1 tablespoon olive oil

1 quart water

4 (25-ounce) cans black beans, drained and rinsed in cold water

* Combine all marinade ingredients except the oil in a blender; blend until smooth. While running blender at lowest speed, slowly add the oil.

* Place pork in large container with lid and pour marinade over pork. Cover and refrigerate overnight.

* Preheat oven to 350 degrees. Place pork and its marinade in a roasting pan, cover tightly and cook for 2 to 21/2 hours, or until meat is cooked through and fork-tender.

* Shred the pork and set aside to add to the soup.

* For the soup: Saute onion, garlic, bell pepper, and jalapeno in olive oil until softened. Add the chile paste, tomato paste, vinegar, cilantro, herbs and spices.

* Stir and cook for 10 minutes. Add the water and the beans and bring mixture to a boil. Reduce heat and allow soup to simmer covered for 20 minutes.

* Add the shredded pork and simmer until meat is heated through. Taste for spices (you may want to add salt), and serve with corn chips on the side.

Editor's Note: If achiote paste is unavailable, you can substitute roasted poblano paste, which is milder, or ancho chile paste, which is hotter.

Nutritional information per serving: 794 cal., 50 g fat (9 g sat), 111 mg chol., 43 g carb., 48 g pro., 12 g fiber, 1150 mg sodium

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