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)