Today I am going to tackle a big bowl of Black Bean Chili with Chipotle Braised Pulled Pork. It’s simply the best chili I ever made. But I gotta warn ya, mine is made with non-traditional ingredients– there are even poblano chilies in it. Oh, I serve it with queso fresca, salsa and a spicy Mexican crema. Just so you know, it’s got beans in it too. Black beans.
For those of you in Texas, I realize I may have gotten your hackles up. You may have dern near felt your heart stop. But put it back in your pants before you high tail it out of here. Because dawggonnitt, I realize that there are very few foods that inspire as much rhetoric as chili. Pizza is one, Barbercue (capital B extra R) is another… there are rules for these foods. And shootfireall to hale if you are gonna let some Cali boy try to hornswaggle you about God’s great gift to Texas. But I have started and am smackdab inda middlofit, so you may as well let me finish. So quit your fussin. I got more to say about chili– my way.
But first I need to say that there’s another sacred cow I intend to slaughter (or perhaps I should say pig?). It has to do with a certain sporting event that’s right around the corner. This chili is not intended to be the Best Super Bowl Chili Recipe Ever! Of course I realize that the Super Bowl is the second largest food holiday in America, and many of you may be looking for the Perfect Game Day Food. But well, frankly– football bores me all to hale, so I am just not going to participate in Super Sunday this year. Besides I don’t speak football nearly as well as I do Texan. And though I am serving this really Super Bowl of Chili with Beer– and you may have noticed my fluency in SEO and HTML– I can’t bring myself to toss around sporting hyberbole in an editorially entertaining way! So get your Game On and try this chili… What? This is how I talk. Really! Insert you own tags and links here if you don’t believe me.
Black Bean Chili with Chipotle Braised Pulled Pork
serves 12 CLICK here for a printable recipe
- 4 T vegetable oil
- 2 large yellow onions, chopped
- 12 clv garlic, peeled and minced
- 7 T chipotle chili powder
- 1 1⁄2 T ground cumin
- 16 c water, or more
- 2 lb dried black beans, rinsed
- 3 t dried mexican oregano
- zest of 1 orange
- 6 fresh poblano chilis, seeded and chopped
- 3 lb boneless pork butt (shoulder)
- 1 c white onion, minced
- 1 (7‑oz) can salsa verde
- 1⁄2 c cilantro leaves, minced
- 2 c sour cream
- 2 canned chipotle chilis in adobo sauce, or to taste
- queso fresca, to taste
- avocado chunks, optional
- plenty of warm corn tortillas on the side
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.
SERIOUS FUN FOOD
Greg Henry
SippitySup
[…] is easily the most time consuming. It was most definitely worth it though. I found a recipe for Black Bean Chile w. Chipotle Pulled Pork on Sippity Sup. The original recipe called for cooking the black beans and pork for hours on the […]
This is a lovely dish Greg, love the balance of color, texture, and flavor.
LL
Fennel has found its way into so many of my dishes lately, I love it simply roasted with oil and maple syrup, oh and do not forget the course sea salt!
I just realized that fennel bulb is a root vegetable in a cabaret hat! Its so festive 🙂
“The food on my blog could be the food on your blog”
Especially since I stole your default pasta in my last post 😉
I’m with you, Greg. I poke around other blogs and feel like that food is becoming less and less personal. I don’t need another fennel and orange salad, please! So I’m looking forward to knowing the real Greg Henry through your food…
I have yet to try Italian fennel (I’ll have to be on the look out for it), but I love fennel in general. In fact I’ve found recently that I think I prefer it cooked, it seems to mellow some of the licorice flavor. I like the idea of a quick sauté, I’ve been braising it but that takes much longer.
I am in the same malaise regarding the food blogosphere seeming to all blend together already. Having said that, I really like this take on fennel, one of my faves. Hazelnuts would be good too!
You have great timing, Greg. I have fennel sitting here and me just wondering what to do with it. I’ve never tried a preparation like this.
I think it’s great that you are posting what interests you instead of following the trends. I tire of seeing the same brownie or cake day after day, even if that is what is deemed popular by the masses. Stay true to you!
i appreciate your honesty… yes food can become common, what has been done will be done again, unless you are ferran at bulli. being inventive in the kitchen means to cook from your authentic self. even if it is just another… salad, pleasing “to you” and you alone- because you carefully selected the ingredients and then treated them with respect when you cooked them, appreciated their value to sustain you and give you pleasure. nothing is more unique than that, it’s personal.
see you on saturday
Chef Louise
One of my favorite things is roasted fennel. I just toss it with some olive oil, sprinkle with some salt and pepper and pop it in the oven until it caramelizes a little. And now you have me craving fennel with this post. Thanks Greg! 😉
sounding dish, and I love how you use a good part of the fennel fronds as well, most people just waste those beautiful parts. Love the big kick from GARLIC! — S
I love almonds with almost any green. I’ll have to check out our market and see what Florida fennel looks like!
I love fennel. That looks so good. Not any old orange and fennel salad. I am going to make this by jove!