Black Bean Chili with Crispy Pork and Poblano Salsa

Ingredients

• 2 cups sour cream
• 2 teaspoons canned chipotle chiles in adobo
• 1 ½ teaspoons canned chipotle chiles in adobo
• 3 pounds country-style boneless pork ribs
• 6 fresh poblano chiles
• 1 cup white onion
• 1 7-ounce can salsa verde
• + 14 more ingredients
• • ½ cup low-salt chicken broth
  • 1 ½ cups fresh cilantro
  • 4 teaspoons cumin seeds
  • Grated hot pepper Monterey Jack cheese
  • 14 cups water
  • 1 ½ teaspoons finely grated orange peel
  • 2 ½ teaspoons dried oregano (preferably Mexican)
  • 1 ½ pounds dried black beans
  • 1 ½ tablespoons ground cumin
  • 7 tablespoons New Mexico chili powder
  • 12 garlic cloves
  • 2 large onions
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil

Heat olive oil in heavy large pot over medium heat. Add chopped onions and garlic and cook until onions are translucent, stirring often, about 8 minutes. Add chili powder and ground cumin and stir 1 minute. Add 14 cups water, black beans, dried oregano, and grated orange peel. Bring mixture to bo...

View full recipe at Epicurious