Black Bean Chili with Chipotle Braised Pulled Pork

This is a great party recipe because the beans actually taste even better if they’re started a day or two ahead. (It gives the flavors a chance to truly meld.) Then all you’ll really have to do on the day of the event is braise the pork in the beans. Black Bean Chili with Chipotle Braised Pulled Pork.

Black Bean Chili with Chipotle Braised Pulled Pork 

Print This Recipe Total time Yield 12Source adapted from Bon AppetitPublished

Chipotle chili powder can be found at specialty foods stores and at Latin markets. Canned chipotle chiles in adobo and fresh poblano chiles (sometimes called pasilla chiles) can be found at some supermarkets and at specialty foods stores and Latin markets.


  • 4 tablespoon vegetable oil
  • 2 large yellow onions, chopped
  • 12 clove garlic, peeled and minced
  • 7 tablespoon chipotle chili powder
  • 1½ tablespoon ground cumin
  • 16 cup water, or more
  • 2 pound dried black beans, rinsed
  • 3 teaspoon dried mexican oregano
  • zest of 1 orange
  • 6 fresh poblano chilis, seeded and chopped
  • 3 pound boneless pork butt (shoulder)
  • 1 cup white onion, minced
  • 1 (7‑oz) can salsa verde
  • ½ cup cilantro leaves, minced
  • 2 cup sour cream
  • 2 canned chipotle chilis in adobo sauce, or to taste
  • queso fresca, to taste
  • plenty of warm corn tortillas on the side
  • avocado chunks, optional


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 ½ hour. Add poblano chilis and season chili to taste with salt, adding more water by ½ cupfuls if too thick, and stirring frequently, about ½ 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 ½ 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.