Black Bean Chilli with Crispy Pork and Poblano Salsa

Ingredients for Black Bean Chilli with Crispy Pork and Poblano Salsa

• 2 cucchiai di olio d'oliva

• 2 large onions, chopped (about 675g Total)

• 12 garlic cloves, chopped

• 7 tablespoons New Mexico chilli powder

• 1 1/2 tablespoons ground cumin

• 3350ml (or more) water

• 675g dried black beans, rinsed

• 2 1/2 teaspoons dried oregano (preferably Mexican)

• 1 1/2 teaspoons finely grated orange peel

• 1 1/2 teaspoons minced canned chipotle chillies in adobo

• 6 fresh poblano chillies

• 160g finely chopped white onion

• 1 200g can salsa verde

• 475ml soured cream

• 2 teaspoons minced canned chipotle chillies in adobo

• 2 cucchiai di olio d'oliva

• 1.4kg country-style boneless pork ribs, cut into 3/4-inch cubes

• 120ml low-salt chicken broth

• 11/2 cups chopped fresh coriander

• 4 teaspoons cumin seeds, toasted

• Grated hot pepper Monterey Jack cheese

Heat olive oil in heavy large pot over medium heat. Add chopped onions and garlic and cook until onions are translucent, stirring often, about 8 minutes. Add chilli powder and ground cumin and stir 1 minute. Add 3350ml water, black beans, dried oregano, and grated orange peel. Bring mixture to boil; reduce heat to medium-low, cover with lid slightly ajar, and simmer until black beans are tender, about 2 hours. Add chipotle chillies and season chilli to taste with salt. Simmer until black beans are creamy, mashing coarsely with potato masher to desired consistency, adding more water by 120ml fuls if too thick, and stirring frequently, about 30 minutes longer. Season chilli to taste with more salt. DO AHEAD: Chilli can be made 3 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.

Char poblano chillies over gas flame or in grill until blackened on all sides. Place in large bowl, cover with plastic wrap, and let stand until cool enough to handle, about 20 minutes. Peel, seed, and chop chillies. Place chillies in medium bowl. Add onion and salsa verde. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.

Stir soured cream and minced chipotle chillies in medium bowl. Cover and refrigerate.

Heat oil in heavy large skillet over high heat. Sprinkle pork ribs with salt and pepper. Working in batches, add pork ribs to skillet and cook until browned, about 7 minutes per batch. Transfer pork ribs to medium bowl. Return all pork ribs and any juices to skillet. Add chicken broth, cover, and reduce heat to low. Cook until pork is tender, stirring occasionally, about 40 minutes. Transfer to another medium bowl.

Meanwhile, rewarm chilli. Stir coriander and cumin seeds into salsa.

Divide chilli among bowls. Top with pork, salsa, chipotle crema, and cheese.

New Mexico chilli powder can be found at specialty foods stores and at Latin markets. Canned chipotle chillies in adobo and fresh poblano chillies (sometimes called pasilla chillies) can be found at some supermarkets and at specialty foods stores and Latin markets.

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