Pork-and-Black Bean Chili

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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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.

Recipe by Southern Living January 2015

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Pork-and-Black Bean Chili

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Pork-and-Black Bean Chili

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Recipe Summary test

Ingredients

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Reviews (1)

All Reviews for Pork-and-Black Bean Chili