Black Bean Chili with Crispy Pork and Poblano Salsa

Black Bean Chili with Crispy Pork and Poblano Salsa
Photo by Lisa Hubbard

Ingredients

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

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

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