Black Bean Chili with Crispy Pork and Poblano Salsa

Gluten Free
Health score
53%
Black Bean Chili with Crispy Pork and Poblano Salsa
45 min.
10
691kcal

Suggestions


Welcome to a culinary adventure that will tantalize your taste buds and warm your soul! Our Black Bean Chili with Crispy Pork and Poblano Salsa is not just a meal; it's an experience that brings together rich flavors and hearty ingredients, perfect for any occasion. Whether you're hosting a gathering or simply looking for a comforting dinner, this dish is sure to impress.

Imagine the aroma of sautéed onions and garlic filling your kitchen as you prepare this delightful chili. The combination of dried black beans, smoky chipotle chiles, and a medley of spices creates a robust base that is both satisfying and nutritious. With a health score of 53 and being gluten-free, this recipe caters to a variety of dietary preferences while delivering a hearty punch of flavor.

But the star of the show is undoubtedly the crispy pork, which adds a savory crunch that perfectly complements the creamy chili. Topped with a fresh poblano salsa and a dollop of chipotle crema, each bite is a harmonious blend of textures and tastes. Plus, with a generous yield of 10 servings, it's ideal for sharing with family and friends.

So roll up your sleeves and get ready to create a dish that not only nourishes but also brings people together. Your kitchen will be the heart of the gathering, and this Black Bean Chili will be the highlight of the meal!

Ingredients

  • teaspoons chipotles in adobo canned minced
  • tablespoons chili powder 
  • teaspoons cumin seeds toasted
  • 1.5 pounds black beans dried rinsed
  • 5.5 cups cilantro leaves fresh chopped
  • 12  garlic clove chopped
  • 1.5 tablespoons ground cumin 
  • 0.5 cup chicken broth 
  • tablespoons olive oil 
  • large onion chopped ()
  • 2.5 teaspoons oregano dried (preferably Mexican)
  • 10 servings monterrey jack cheese hot grated
  •  poblano pepper fresh
  • pounds pork ribs boneless country-style cut into 3/4-inch cubes
  • ounce salsa verde canned
  • cups cream sour
  • 14 cups water ()
  • cup onion white finely chopped

Equipment

  • bowl
  • frying pan
  • pot
  • plastic wrap
  • potato masher
  • broiler

Directions

  1. Heat olive oil in heavy large pot over medium heat.
  2. Add chopped onions and garlic and cook until onions are translucent, stirring often, about 8 minutes.
  3. Add chili powder and ground cumin and stir 1 minute.
  4. Add 14 cups 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.
  5. Add chipotle chiles and season chili to taste with salt. Simmer until black beans are creamy, mashing coarsely with potato masher to desired consistency, adding more water by 1/2 cupfuls if too thick, and stirring frequently, about 30 minutes longer. Season chili to taste with more salt. DO AHEAD: Chili can be made 3 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.
  6. Char poblano chiles over gas flame or in broiler until blackened on all sides.
  7. Place in large bowl, cover with plastic wrap, and let stand until cool enough to handle, about 20 minutes. Peel, seed, and chop chiles.
  8. Place chiles in medium bowl.
  9. Add onion and salsa verde. Season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate.
  10. Stir sour cream and minced chipotle chiles in medium bowl. Cover and refrigerate.
  11. Heat oil in heavy large skillet over high heat.
  12. Sprinkle pork ribs with salt and pepper. Working in batches, add pork ribs to skillet and cook until browned, about 7 minutes per batch.
  13. Transfer pork ribs to medium bowl. Return all pork ribs and any juices to skillet.
  14. Add chicken broth, cover, and reduce heat to low. Cook until pork is tender, stirring occasionally, about 40 minutes.
  15. Transfer to another medium bowl.
  16. Meanwhile, rewarm chili. Stir cilantro and cumin seeds into salsa.
  17. Divide chili among bowls. Top with pork, salsa, chipotle crema, and cheese.
  18. New Mexico 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.
  19. This is a great party recipe because the beans actually taste even better if they're made 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 cook the pork and rewarm the beans.

Nutrition Facts

Calories691kcal
Protein19.11%
Fat47.35%
Carbs33.54%

Properties

Glycemic Index
16.8
Glycemic Load
1.56
Inflammation Score
-10
Nutrition Score
42.268695520318%

Flavonoids

Petunidin
10.48mg
Delphinidin
12.59mg
Malvidin
7.22mg
Apigenin
0.01mg
Luteolin
3.38mg
Isorhamnetin
2.3mg
Kaempferol
0.35mg
Myricetin
0.07mg
Quercetin
15.63mg

Nutrients percent of daily need

Calories:690.87kcal
34.54%
Fat:37.09g
57.07%
Saturated Fat:12.9g
80.64%
Carbohydrates:59.12g
19.71%
Net Carbohydrates:43.81g
15.93%
Sugar:8.58g
9.53%
Cholesterol:104.23mg
34.74%
Sodium:367.13mg
15.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:33.67g
67.35%
Folate:329.4µg
82.35%
Vitamin C:65.66mg
79.59%
Vitamin B1:1.03mg
68.41%
Fiber:15.3g
61.21%
Vitamin A:2979.66IU
59.59%
Vitamin B6:1.16mg
58.25%
Manganese:1.16mg
57.84%
Potassium:1746.59mg
49.9%
Phosphorus:480.12mg
48.01%
Vitamin K:48.14µg
45.85%
Copper:0.89mg
44.28%
Magnesium:170.73mg
42.68%
Iron:7.22mg
40.13%
Selenium:27.05µg
38.65%
Zinc:5.68mg
37.89%
Vitamin B3:7.25mg
36.23%
Vitamin B2:0.57mg
33.33%
Vitamin E:3.86mg
25.71%
Calcium:234.76mg
23.48%
Vitamin B5:1.62mg
16.17%
Vitamin D:2.2µg
14.65%
Vitamin B12:0.48µg
7.98%
Source:Epicurious