Ingredients
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Chili
-
2 tablespoons olive oil
-
2 Large onion chopped
-
12 garlic cloves chopped
-
7 tablespoons new mexico chili powder
-
1 1/2 tablespoons ground cumin
-
14 cups water
-
1 1/2 pounds dried black beans rinsed
-
2 1/2 teaspoons dried oregano
-
1 1/2 teaspoons orange peel finely grated
-
1 1/2 teaspoons canned chipotle chiles in adobo minced
Salsa
-
6 fresh poblano chiles
-
1 cup white onions finely chopped
-
1 7-ounce cans salsa Verde
Crema
-
2 cups sour cream
-
2 teaspoons canned chipotle chiles in adobo minced
Pork
-
2 tablespoons olive oil
-
3 pounds country style boneless pork ribs cut into 3/4 inch cubes
-
1/2 cup low salt chicken broth
-
1 1/2 cups fresh cilantro chopped
-
4 teaspoons cumin seeds toasted
-
hot pepper Monterey jack cheese grated
Recipe Method
1. CHILI- Heat
olive oil in a 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 boil; reduce heat to medium low, cover with lid slightly ajar, and simmer until black beans are tender, about 2 hours. Add chipotle chiles and season chili to taste with salt. Simmer until black beans are creamy, mashing coarsely with potato masher to desired consistency, adding more water by 1/2 cupfuls if too thick, and stirring frequently, about 30 minutes longer. Season chili to taste with more salt.
Do ahead: Chili can be made 3 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.
2. SALSA- Char poblano chiles over gas flame or in broiler until blackened on all sides. Place in a large bowl, cover with plastic wrap, and let stand until cool enough to handle, about 20 minutes. Peel seeds, and chop chiles. Place chiles in medium bowl. Add onion and salva Verde. Season to taste with salt and pepper.
Do ahead: Can be made 2 days ahead. Cover and refrigerate.
3. CREMA - Stir sour crème and minced chipotle chiles in medium bowl. Cover and refrigerate.
4. PORK- Heat oil in heavy large skillet over high heat. Sprinkle pork ribs with salt and pepper. Working in batches, add pork ribs to skillet and cook until browned, about 7 minutes per batch. Transfer pork ribs to medium bowl. Return all pork ribs and any juices to skillet. Add chicken broth, cover, and reduce heat to low. Cook until pork is tender, stirring occasionally, about 40 minutes. Transfer to any medium bowl.
Meanwhile, rewarm chili. Stir cilantro and cumin seeds into salsa.
Divide chili among bowls. Top with pork, salsa, chipotle crema, and cheese.
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