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
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.