Name: Black Bean Chili with Crispy Pork and Poblano Salsa
Yield: Makes 10 Servings
Ingredients: 2 tablespoons olive oil; 2 large onions, chopped (about 1 1/2 pounds total); 12 garlic cloves, chopped; 7 tablespoons New Mexico chili powder; 1 1/2 tablespoons ground cumin; 14 cups (or more) water; 1 1/2 pounds 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 chiles in adobo; 6 fresh poblano chiles; 1 cup finely chopped white onion; 1 7-ounce can salsa verde; 2 cups sour cream; 2 teaspoons minced canned chipotle chiles in adobo; 2 tablespoons olive oil; 3 pounds country-style boneless pork ribs, cut into 3/4-inch cubes; 1/2 cup low-salt chicken broth; 1 1/2 cups chopped fresh cilantro; 4 teaspoons cumin seeds, toasted; Grated hot pepper Monterey Jack cheese

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