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+ servings

black beans with salsa verde and crispy pork

Prep Time 1 hour 30 minutes
Cook Time 2 hours 30 minutes
Total Time 4 hours
Servings 10
Author Marie


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 3/4 inch cubes
  • 1/2 cup chicken broth
  • salt and pepper


For the beans:

  • In a large dutch oven, heat olive oil, add onions and garlic and cook until translucent, about 8 minutes
  • Add chili powder and cumin and stir to combine.
  • 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)
  • Add chipotle peppers and season to taste with salt and pepper
  • 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:

  • 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)
  • While still hot, place peppers in a ziploc bag, seal, and set aside for 20 minutes.
  • After 20 minutes, peel and seed peppers, then chop
  • Combine peeled chopped peppers with salsa verde, and onion
  • Just before serving, add chopped cilantro

For the crema

  • Combine sour cream and minced chipoltle in adobe and set aside

For the pork

  • Season pork cubes with salt and pepper
  • 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
  • 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

  • Divide chili among serving bowls and top as desired with pork, salsa, and crema
  • Serve with grated cheese of your choice (Hot pepper Monterey Jack suggested)