Pork-and-Black Bean Chili

- Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Fresh tomatillos look like small green tomatoes wrapped in thin papery skin. Remove skin, and rinse before chopping. If you can't find fresh, look for canned on the Latin aisle at the grocery.

Hands-on time: 20 minutes
Total time: 9 hours 20 minutes
Yields: Makes 6 to 8 servings


3 tablespoons all-purpose flour

2 teaspoons ground black pepper

1 1/2 teaspoons ground cumin

4 1/2 teaspoons kosher salt, divided

3 pounds boneless country-style pork ribs, cut into 1-inch pieces

1/4 cup vegetable oil, divided

9 medium tomatillos, diced

3 cups chopped poblano peppers

2 cups diced white onion

3/4 cup reduced-sodium chicken broth

1 1/2 tablespoons dried oregano

1 1/2 tablespoons chili powder

3 garlic cloves, minced

2 (15-oz.) cans black beans, drained and rinsed

2 tablespoons plain cornmeal

Chipotle Cream

Garnishes: corn chips, lime wedges, fresh cilantro

How to Make It

Stir together first 3 ingredients and 2 1/2 tsp. salt in a large bowl; toss with pork. Sauté half of pork in 2 Tbsp. hot oil in a large skillet over medium-high heat 10 minutes or until browned. Transfer to a 7-qt. slow cooker. Repeat procedure with remaining oil and pork.

Stir tomatillos, next 7 ingredients, and remaining 2 tsp. salt into pork mixture. Cover and cook on LOW 8 hours.

Uncover and stir in cornmeal. Cover and cook on LOW 1 hour. Serve with Chipotle Cream.


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