Black Bean Chili with Crispy Pork and Poblano Salsa-Click here for full recipe Bon Appétit | March 2008 Jeanne Thiel Kelley yield: Makes 10 servings Set out all of the components of this fun and delicious dish and allow guests to add their own toppings. Because the chili is meatless, the vegetarians in the crowd can also enjoy this meal by simply omitting the crispy cubed-pork topping. Ingredients: Chili: 2 tablespoons olive oil 2 large onions, chopped (about 1 1/2 pounds Total) 12 garlic cloves, chopped 7 tablespoons New Mexico chili powder 1 1/2 tablespoons ground cumin 14 cups (or more) water 1 1/2 pounds dried black beans, rinsed 2 1/2 teaspoons dried oregano (preferably Mexican) 1 1/2 teaspoons finely grated orange peel 1 1/2 teaspoons minced canned chipotle chiles in adobo Salsa: 6 fresh poblano chiles 1 cup finely chopped white onion 1 7-ounce can salsa verde Crema: 2 cups sour cream 2 teaspoons minced canned chipotle chiles in adobo 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 11/2 cups chopped fresh cilantro 4 teaspoons cumin seeds, toasted Grated hot pepper Monterey Jack cheese Super Bowl calls for truly great chili. Feed your crowd with one of these top-tier recipes.
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