• 4 tablespoon extra-virgin olive oil
• 2 red onion medium chopped
• 2 red bell pepper large chopped
• 4 carrot medium chopped
• 4 stalk celery chopped
• 1 teaspoon Kosher salt divided
• 8 clove garlic pressed or minced
• 4 tablespoon chili powder
• 4 teaspoon ground cumin
• 3 teaspoon smoked paprika
• 2 teaspoon dried oregano
• 56 ounce canned diced tomatoes with their juices
• 60 ounce canned black beans rinsed and drained
• 30 ounce canned pinto beans rinsed and drained
• 4 cup vegetable broth
• 2 bay leaf
• 4 tablespoon fresh cilantro
• 2 teaspoon red wine vinegar

Optional garnishes:

• fresh cilantro
• avocado sliced
• tortilla chips check label for GF
• sour cream skip for dairy free and vegan
• grated cheddar cheese skip for dairy free and vegan

For the pork:

• 3 pound pork shoulder or boneless pork ribs
• 6 clove garlic halved
• 1 cup orange juice
• 2 teaspoon Kosher salt

For the tacos:

• 20 corn tortilla or flour tortilla, for Little black dress project CASSAVA tortilas
• 3 radish thinly sliced
• 2 avocado sliced
• 1 bunch fresh cilantro roughly chopped
• 4 lime cut into wedges

For the pico de gallo:

• 4 tomato vine-ripened medium, chopped
• 1 bunch fresh cilantro finely chopped
• ½ white onion small, chopped
• 1 jalapeno pepper seeded and finely chopped
• 3 tablespoon lime juice for 10 servings use 1 large lime
• 1 teaspoon extra virgin olive oil
• ½ teaspoon Kosher salt

• 1 tablespoon avocado oil
• 1 red bell pepper thinly sliced
• 2 carrot large, organic, finely chopped
• 14 ounce canned garbanzo beans drained and rinsed
• 2 clove garlic crushed and minced
• 4 tomato large, sliced into wedges about 1-inch thick
• 1½ pound halibut or use any white fish of choice

For the blender:

• 1 bunch fresh cilantro
• 1 jalapeno pepper
• 2 teaspoon paprika
• ¼ teaspoon ground turmeric
• ¼ tespoon cayenne pepper more or less to taste
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper more or less to taste
• ½ teaspoon crushed red pepper
• ½ cup water hot