The Neighborhood Cup
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Aliso Viejo, CA 92656
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Recipes from The CUP

Black Bean Chili with Pork
serves 6-8
Recipe is adapted from Melinda Lee

Make this chili topped with Tortilla chips on Wednesday for National Tortilla Chip Day. Don't forget the cornbread and a green salad.

This works best made in a large 5 quart slow cooker.

Ingredients

  • 1 tablespoon, vegetable oil (or more, as needed)
  • 2 pounds, boneless pork shoulder – cut into 1-inch cubes
  • 2 onions – finely chopped
  • 4 cloves garlic – minced
  • 1 tablespoon, cumin seeds – toasted and ground
  • 1 tablespoon, dried oregano leaves
  • 1 teaspoon, salt
  • 1/2 teaspoon, black pepper
  • 2 tablespoons, tomato paste
  • 1 1/2 cups beer
  • 4 cups, canned black beans – drained and rinsed
  • 2 dried ancho chiles
  • 2 cups, boiling water
  • 1 cup, coarsely chopped cilantro (stems and leaves)
  • 1/2 cup, chicken stock
  • 1 chipotle pepper in adobo sauce

For garnish (optional)

  • Sour cream
  • Crushed or broken tortilla chips
  • Finely chopped red or green onion
  • Shredded cheese of your choice
  • Lime wedges

In a large skillet, heat the oil over medium-high heat for 30 seconds. Pat the pork pieces dry using paper towels, and then add the pork to the skillet in batches. You don't want to crowd the pan to allow for the best browning. Cook, turning the pieces occasionally, adding more oil if necessary, until the pieces are browned - about 4 minutes per batch. Using a slotted spoon, transfer the meat to the stoneware insert of the crock pot or slow cooker.

Reduce the heat under the skillet to medium, and add the chopped onions to the pan; cook, stirring, until the onions are softened - about 3 minutes. Add the garlic, toasted cumin seeds, oregano, salt, pepper, and cook, stirring, for 1 minute. Stir in the tomato paste and beer.

Pour the mixture from the skillet over the browned meat. Add the beans and stir to combine. Cover the crock pot and cook on “low” for 8 hours or on “high” for 4 hours, until pork is tender.

Half an hour before the recipe has finished cooking, in a heatproof bowl, soak the ancho chiles in the boiling water for 30 minutes, weighing down the chiles with a cup to ensure that they remain submerged. Drain, discarding the soaking liquid, remove and discard the stem of each chile and coarsely chop the soaked chiles. Transfer to a blender. Add the cilantro, chicken stock and the chipotle pepper (adjust the amount of chipotle, as this can be a bit spicy). Purée these ingredients in the blender until smooth.

Add the puréed chile mixture to the pork mixture in the crock pot and stir to combine. Cover and cook on High for 30 minutes, until flavors meld. Ladle the chili into bowls and garnish with sour cream, crushed tortilla chips, chopped onion, shredded cheese and lime - or other condiments, if using.

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