Black Bean Chili with Crispy Pork and Poblano Salsa

Name: Black Bean Chili with Crispy Pork and Poblano Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 2 teaspoons minced canned chipotle chiles in adobo; 7 Tbsps New Mexico chili powder; 4 teaspoons cumin seeds, toasted; 680 grams dried black beans, rinsed; 1 liters chopped fresh cilantro; 12 garlic cloves, chopped; 2 Tbsps ground cumin; 118 milliliters low-salt chicken broth; 2 Tbsps olive oil; 2 larges onions, chopped (about 1 1/2 pounds Total); 2 teaspoons finely grated orange peel; 3 teaspoons dried oregano (preferably Mexican); 10 servings Grated hot pepper Monterey Jack cheese; 6 fresh poblano chiles; 1 kilograms country-style boneless pork ribs, cut into 3/4-inch cubes; 198 grams salsa verde; 473 milliliters sour cream; 3 liters (or more) water; 237 milliliters finely chopped white onion

The recipe Black Bean Chili with Crispy Pork and Poblano Salsan is ready in roughly 45 minutes and is definitely an outstanding gluten free option for lovers of American food. One serving contains 536 calories, 36g of protein, and 30g of fat. This recipe serves 10. This recipe covers 37% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Super Bowl. 1 person found this recipe to be yummy and satisfying. A mixture of orange peel, chipotle chiles in adobo, cilantro, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat olive oil in heavy large pot over medium heat.

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Olive Oil

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Pot

Add chopped onions and garlic and cook until onions are translucent, stirring often, about 8 minutes.

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Garlic

Onion

Add chili powder and ground cumin and stir 1 minute.

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Chili Powder

Ground Cumin

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.

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Dried Oregano

Black Beans

Orange Zest

Water

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.

Ingredients you will need

Chipotle Chiles

Black Beans

Potato

Chili Pepper

Water

Salt

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Potato Masher

Char poblano chiles over gas flame or in broiler until blackened on all sides.

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Poblano Pepper

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Broiler

Place in large bowl, cover with plastic wrap, and let stand until cool enough to handle, about 20 minutes. Peel, seed, and chop chiles.

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Chili Pepper

Wrap

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Plastic Wrap

Bowl

Place chiles in medium bowl.

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Chili Pepper

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Bowl

Add onion and salsa verde. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.

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Salt And Pepper

Salsa Verde

Onion

Stir sour cream and minced chipotle chiles in medium bowl. Cover and refrigerate.

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Chipotle Chiles

Sour Cream

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Bowl

Heat oil in heavy large skillet over high heat.

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Cooking Oil

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Frying Pan

Sprinkle pork ribs with salt and pepper. Working in batches, add pork ribs to skillet and cook until browned, about 7 minutes per batch.

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Salt And Pepper

Pork Ribs

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Frying Pan

Transfer pork ribs to medium bowl. Return all pork ribs and any juices to skillet.

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Pork Ribs

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Frying Pan

Bowl

Add chicken broth, cover, and reduce heat to low. Cook until pork is tender, stirring occasionally, about 40 minutes.

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Chicken Broth

Pork

Transfer to another medium bowl.

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Bowl

Meanwhile, rewarm chili. Stir cilantro and cumin seeds into salsa.

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Cumin Seeds

Cilantro

Chili Pepper

Salsa

Divide chili among bowls. Top with pork, salsa, chipotle crema, and cheese.

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Chipotle Chiles

Cheese

Chili Pepper

Mexican Crema

Salsa

Pork

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Bowl

New Mexico chili powder can be found at specialty foods stores and at Latin markets. Canned chipotle chiles in adobo and fresh poblano chiles (sometimes called pasilla chiles) can be found at some supermarkets and at specialty foods stores and Latin markets.

Ingredients you will need

Canned Chipotle Chiles In Adobo

Poblano Pepper

Chili Powder

Chili Pepper

This is a great party recipe because the beans actually taste even better if they're made a day or two ahead. (It gives the flavors a chance to truly meld.) Then all you'll really have to do on the day of the event is cook the pork and rewarm the beans.

Ingredients you will need

Beans

Pork

Equipment

Ingredients

Servings:

2teaspoons

minced canned chipotle chiles in adobo 7Tbsps

New Mexico chili powder 4teaspoons

cumin seeds, toasted 680grams

dried black beans, rinsed 1liters

chopped fresh cilantro 12

garlic cloves, chopped 2Tbsps

ground cumin 118milliliters

low-salt chicken broth 2Tbsps

olive oil 2larges

onions, chopped (about 1 1/2 pounds Total)2teaspoons

finely grated orange peel 3teaspoons

dried oregano (preferably Mexican)10servings

Grated hot pepper Monterey Jack cheese 6

fresh poblano chiles 1kilograms

country-style boneless pork ribs, cut into 3/4-inch cubes 198grams

salsa verde 473milliliters

sour cream 3liters

(or more) water 237milliliters

finely chopped white onion

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Casteller Cava Brut. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 16 dollars per bottle.