Name: Pork-and-Black Bean Chili
Total time: 9 h 20 min
Yield: Makes 6 to 8 servings
Ingredients: 3 tablespoons all-purpose flour; 2 teaspoons ground black pepper; 1 ½ teaspoons ground cumin; 4 ½ teaspoons kosher salt, divided; 3 pounds boneless country-style pork ribs, cut into 1-inch pieces; ¼ cup vegetable oil, divided; 9 medium tomatillos, diced; 3 cups chopped poblano peppers; 2 cups diced white onion; ¾ cup reduced-sodium chicken broth; 1 ½ tablespoons dried oregano; 1 ½ 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

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Mahetabel

01/13/2015

Great flavor and change from beef chilli. Does take time to chop vegetables, but well worth effort. Volume was too much for my slow cooker so I slow cooked in oven. Will definitely make again - my husband loved it! I did not make chipotle cream, so can't comment on it.

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Pork-and-Black Bean Chili

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Pork-and-Black Bean Chili

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Pork-and-Black Bean Chili

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Recipe Summary

Ingredients

Directions

Reviews (1)

All Reviews for Pork-and-Black Bean Chili