black beans with salsa verde and crispy pork
Prep time
Cook time
Total time
Serves: 10
For the beans
  • 2 tablespoons olive oil
  • 2 large onions, diced
  • 12 garlic cloves, minced
  • 7 tablespoons chili powder
  • 1.5 tablespoon cumin
  • 1.5 pounds dried black beans (rinsed but not soaked)
  • 14 cups of water (or more if needed)
  • 2.5 teaspoons oregano
  • 1.5 teaspoon minced chipolte in adobo sauce
  • salt and pepper to taste
For the salsa
  • 6 fresh poblano or aneheim chili peppers
  • 1 (7 oz) bottle salsa verde
  • 1 cup diced onion
  • 1 cup fresh cilantro, chopped
  • salt, pepper
For the crema
  • 2 cups sour cream
  • 2 teaspoons of minced chitpolte peppers in adobo
  • cumin
For the pork
  • 2 tablespoons olive oil
  • 3 pounds boneless country-style pork ribs cut into ¾ inch cubes
  • ½ cup chicken broth
  • salt and pepper
For the beans:
  1. In a large dutch oven, heat olive oil, add onions and garlic and cook until translucent, about 8 minutes
  2. Add chili powder and cumin and stir to combine.
  3. Add beans and 14 cups of water, bring to boil then reduce to a simmer for 2 hours (leave pot lid on but slightly ajar so steam can escape from pot)
  4. Add chipotle peppers and season to taste with salt and pepper
  5. Mash some of the beans and continue cooking until creamy, about 30 more minutes and add additional water if chili is too thick.
For the salsa:
  1. Place peppers on cookie sheet or in cast iron pan under broiler and cook until charred on all sides (use tongs to turn peppers while cooking so all sides blacken a bit)
  2. While still hot, place peppers in a ziploc bag, seal, and set aside for 20 minutes.
  3. After 20 minutes, peel and seed peppers, then chop
  4. Combine peeled chopped peppers with salsa verde, and onion
  5. Just before serving, add chopped cilantro
For the crema
  1. Combine sour cream and minced chipoltle in adobe and set aside
For the pork
  1. Season pork cubes with salt and pepper
  2. Heat oil in large skillet and place meat in a single layer (cook in batches) for about 3 minutes per side; then turn and continue to cook for another 3 minutes
  3. After all meat has been cooked, add chicken broth to skillet with meat, cover and cook on low for about 30 to 40 minutes.
To serve
  1. Divide chili among serving bowls and top as desired with pork, salsa, and crema
  2. Serve with grated cheese of your choice (Hot pepper Monterey Jack suggested)
Recipe by Feeling Foodish at