Spanish Influenced Chili with Collard Wrapped Pork Chorizo and Sweet and Smoky Paprikas

Ingredients

• 4 large leaves collard greens
• One 2 1/2-pound pork butt, cut into 1 1/2- to 2-inch cubes
• Extra-virgin olive oil, plus more to saute vegetables
• 2 tablespoons Spanish paprika
• 1 tablespoon pimenton smoky paprika, plus 1 tablespoon
• 1 tablespoon liquid smoke
• Salt and black pepper
• Unsalted butter
• 5 to 6 cloves garlic, diced finely
• 3 to 4 ounces finely diced Spanish chorizo sausage
• 2 onions, diced
• Piquillo peppers or 1 red bell pepper, chopped
• 2 tablespoons sweet paprika
• 1/2 teaspoon saffron
• 1 tablespoon crushed oregano
• 2 small cans diced green chiles
• One 28-ounce can diced tomatoes
• 2 cups chicken stock
• 1 tablespoon finely chopped thyme leaves
• 2 cups cooked cranberry beans or other favorite beans
• 2 tablespoon chopped parsley leaves
• Shredded cheese for garnish

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