Directions

Prepare the chili: Heat 2 tablespoons 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 chili powder and ground cumin and stir 1 minute. Add 16 cups water, black beans, dried oregano, and orange zest. Bring mixture to boil; reduce heat to medium-low, cover with lid slightly ajar, and simmer until black beans are begin to get tender, about 1/2 hour. Add poblano chilis and season chili to taste with salt, adding more water by 1/2 cupfuls if too thick, and stirring frequently, about 1/2 hour longer. Season chili to taste with more salt. DO AHEAD: Chili can be made to this point up to 3 days ahead. Refrigerate uncovered until cold, then cover and keep chilled. Prepare the pork: Cut the pork butt into several large, fist-sized, chunks. Season with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Working in batches, add pork to skillet and cook until browned, about 7 minutes per batch. Transfer pork and any juices to the pot with the black bean chili. Leave the pork chunks whole. Bring the beans and pork to a boil, then lower the heat and simmer about 2 to 3 hours covered, adding more water by 1/2 cupfuls if too thick, and stirring gently to keep the meat intact. At this point check the meat for doneness, it should be cooked through, with all of the collagen and connective tissue dissolved and practically falling apart. Move the meat to a cutting board and using a fork, pull it into large shredded chunks. Move it to a serving bowl and keep warm until ready to serve. Make the salsa: Mix the white onion, salsa verde and cilantro. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate. make the crema: Stir sour cream and minced chipotle chiles with a bit of the adobo sauce in medium bowl. Cover and refrigerate until ready to serve. To serve: Divide black bean chili among bowls. Top with pork, salsa, chipotle crema, queso fresca and avocado (if using). Serve with warm corn tortillas on the side. You may alternatively mix the shredded pork straight into the chili and serve it all mixed together.

Directions

PLANTAINS AND CAVIAR Heat oil in a medium skillet over medium heat to 375 degrees. Add plantain slices, in batches if necessary, without crowding the skillet. Fry until lightly golden, about two minutes. Remove with a slotted spoon and repeat until all slices are fried. Using the side of a cleaver or large chefs knife, gently flatten the slices to a thickness of 3/8 inch. (Can be prepared to this point up to 8 hours in advance and kept covered on a plate at room temperature.) Re-fry slices until golden, another 2-3 minutes. Remove with slotted spoon and drain on paper towels. To serve, arrange 3 to 4 plantain slices on each plate. Spoon sour cream, black bean puree, and black and golden caviar over slices. Garnish with slices of red onion. BLACK BEAN PUREE Cook carrot, onion, ham hock, black beans, thyme and water in a small pot over low heat, covered until beans are soft, 1 to 1 1/2 hours. Drain. Discard ham hock and any water. Puree beans in a processor until smooth, with slight chunks. Prepare beans no more than one day in advance. Reheat, in the top of a double-boiler for 20 minutes, stirring occasionally.