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Black Bean Chili with Crispy Pork and Poblano Salsa

Black Bean Chili with Crispy Pork and Poblano Salsa

Ingredients

Chili

  • 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
  • 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

Salsa

  • 1 cup finely chopped white onion
  • 1 7-ounce can salsa verde

Crema

  • 2 teaspoons minced canned chipotle chiles in adobo

Pork

  • 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

Recipe Preparation

Chili

  • Heat olive 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 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. 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.

Salsa

  • Char poblano chiles over gas flame or in broiler until blackened on all sides. Place in large bowl, cover with plastic wrap, and let stand until cool enough to handle, about 20 minutes. Peel, seed, and chop chiles. Place chiles in medium bowl. Add onion and salsa verde. Season to taste with salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.

Crema

  • Stir sour cream and minced chipotle chiles in medium bowl. Cover and refrigerate.

Pork

  • Heat oil in heavy large skillet over high heat. Sprinkle pork ribs with salt and pepper. Working in batches, add pork ribs to skillet and cook until browned, about 7 minutes per batch. Transfer pork ribs to medium bowl. Return all pork ribs and any juices to skillet. Add chicken broth, cover, and reduce heat to low. Cook until pork is tender, stirring occasionally, about 40 minutes. Transfer to another medium bowl.

  • Meanwhile, rewarm chili. Stir cilantro and cumin seeds into salsa.

  • Divide chili among bowls. Top with pork, salsa, chipotle crema, and cheese.

Recipe by Jeanne Thiel Kelley,Reviews Section

65 Best Leftover Pulled Pork Recipes

A collection of Leftover Pulled Pork Recipes that you will absolutely love!! When making pulled pork, Chef Sherry is always looking for new leftover pulled pork ideas to make for her family.

If you want to try new pulled pork recipes like leftover pulled pork tacos and leftover pulled pork chili, then you have come to the right place.

Do you want to try a new pulled pork recipe? This is a simple recipe that can be made in a slow cooker or an Instant Pot. Get the fall apart pulled pork recipe HERE.


Reviews ( 15 )

I made this, but with a few alterations as I used what I had at home. I used 93/7 ground turkey and added 1 tbs. of olive oil to brown the meat and cook the onion and green pepper. Since I was using turkey and not beef I used chicken stock instead of beef stock. I used crushed tomatoes instead of dice and for me it gave the chili a really nice thickness, but not to thick. I also subbed 1 can of low sodium pinto bean for 1 can of the black beans. With all the changes I made this chili came out great. It was very flavorful with a nice little kick to it. I sprinkled mine with a little cheese, but I think I'll get some sour cream the next time. My husband who is not overly fond of spicy foods, love this. Give it a try. You won't be disappointed.


Black Bean Chili with Crispy Pork and Poblano Salsa - Recipes

  • 1 lb dried black beans
  • 1 Tbs chili powder
  • 2 tsp cumin seeds, toasted and crushed or ground
  • 1/4 tsp cayenne
  • 1 tsp dried basil
  • 1/2 tsp pepper
  • 1 tsp salt
  • 2 – 2.5 lbs pork shoulder, excess fat trimmed and cut into 1″ cubes
  • 8 oz pancetta or bacon, chopped
  • 1 1/2 Tbs canola oil
  • 3 cloves garlic, chopped
  • 1 medium onion, chopped
  • 2 stalks celery, diced
  • 1 large red bell pepper, chopped
  • 1-2 jalapenos, seeded and minced
  • 1 Tbs dried oregano
  • 1 cup red wine
  • 2 1/2 cups chicken stock
  • 1/4 cup cilantro, rinsed, dried and chopped
  • 1 bay leaf
  • 10 whole cloves
  • White rice, cooked (for serving, optional)
  • avocado, sour cream, diced red onion, for garnish (optional)

1. Soak beans in large pot or bowl in cold water overnight. Alternatively, quick soak beans in pot by bringing to a boil, then removing from heat and letting soak for 1 hour. Drain and rinse well. Clean pot, return beans to pot and cover with fresh water. Bring to a boil, reduce heat and simmer until beans are tender, about 1 hour. Drain and set aside.

2. In mixing bowl, stir together chili powder, cumin seeds, cayenne, basil, salt and pepper. Add pork and allow to sit 30 minutes.

3. Meanwhile, in dutch oven, crisp pancetta over medium heat. Remove with slotted spoon to paper-towel lined plate. Discard pancetta fat.

4. Add oil to same dutch oven and brown pork in batches, 3 minutes per side, on at least 2 sides. Remove with slotted spoon and add to pancetta.

5. Add onion, celery, garlic, red pepper, jalapeno, oregano and pinch of salt to dutch oven and saute in pork drippings 5-6 minutes until soft.

6. Add pancetta and pork back to dutch oven. Add wine, stock, bay leaf, and cloves. Bring to boil. Reduce heat to simmer. Simmer covered, for 1 – 1 1/2 hours or until pork is fork tender. Add beans and simmer another 15 – 30 minutes.


How to Make Mexican Rice with Chorizo and Black Beans &ndash the Recipe Method

This is a pretty simple recipe to prepare. First, you&rsquoll cook down some onions, jalapeno peppers, garlic and chorizo in a pan over medium-high heat until the vegetables are softened and the chorizo is cooked through. I used a couple jalapeno peppers, though you can use bells for a milder heat level, or go with serranos for more heat.

Next, brown the white rice in the pan for a bit, then add the tomatoes, chicken broth and black beans along with all of your spices, corn and hot sauce, if desired. I say YES to the hot sauce. I like it spicy, don&rsquot you know.

Bring to a boil, then let the whole thing simmer until the rice absorbs all of the liquid. If the rice is too crunchy for your tastes, add in a bit more broth and let it soak in to your preference.

Once it&rsquos ready, sprinkle the dish with fresh chopped cilantro and crumbly white cheese.

That&rsquos it! Serve it up! So easy! Black beans and rice, my friends, done Mexican style.

I often make Mexican rice for parties. It&rsquos a hugely popular side dish and it always disappears, though truly, there is so much in this recipe that you might want to consider it as a main course option.


55 Black Bean Recipes That Go Beyond Burrito Bowls

We’ve all been there: staring at the pantry and wondering what on earth we should make with that random can of black beans. But considering those little guys are packed with protein and fiber, are vegetarian-friendly and make a versatile base for healthy meals (hello salads, soups and grain bowls), it shouldn’t be so hard to find some inspiration. You don’t even have to soak them! Ready to board the legume train? You’re in luck—we have 55 black bean recipes for you to try.


Combine the red chile powder, cayenne, cumin, paprika, oregano, and bay leaf in a heavy skillet and toast until the spices are brittle, but do not burn.

Heat the olive oil and saute the onion, garlic, and bell pepper until soft. Add the spices and tomatoes and saute 15 minutes. Add the remaining ingredients and enough water to make a loose consistency and simmer, covered, for 2 hours. Adjust the water if necessary. Uncover and simmer, stirring occasionally, until thickened. Remove the ham hock and chile pod, add the cooked black beans, and serve in bowls garnished with sprigs of cilantro.


10 Hearty and Healthy Bean Recipes August 24, 2016

Earlier this week, we published a post professing our love for beans and all their nutritional, sustainable, and budget-friendly awesomeness. So now that we’re on the same page about these humble and versatile little legumes, it’s time to get cooking.

If you were a bean skeptic before, prepare to be blown away by HelloFresh’s top 10 creamy, hearty, and healthy bean recipes featuring our favorite brand, the one and only Jack’s Quality.

1. Smoky Black Bean Cakes with Sweet Corn, Avocado Salsa, and Arugula

Creamy black beans and sweet corn serve as the perfect base for these slightly spicy cakes. They’re crispy on the outside, lusciously soft on the inside, and spiked with just a hint of jalapeño.

2. Israeli Couscous Bowl with Feta, Herbed Veggies, and Crispy Chickpeas

You haven’t tasted chickpeas until you’ve tried them roasted. Trust us, the delicious crunch is absolutely worth the wait. In this recipe, they’re tossed with buttery couscous and roasted veggies for a hearty meatless dinner.

3. Chipotle-Rubbed Chicken Salad with Pico de Gallo and Avocado

This, my friends, is the burrito bowl of all burrito bowls. It contains the unbeatable flavor combo of chipotle and tangy lime zest, but what takes it up a notch is the oregano-scented black beans, homemade pico de gallo, and summery citronette dressing.

4. Chili-Roasted Shrimp with Spinach and White Bean Sauté, Feta, and Mint

A touch of chili powder gives these shrimp a smoky and faintly spicy edge. Tossed into a colorful mix of spinach, onions, tomatoes, and cannellini beans, this is one healthy meal that doesn’t skimp out on flavor.

5. Steak Fajitas with Kiwi Salsa and Crispy Beans

Yep, you read that correctly. We’ve incorporated kiwis into one of our beloved Tex-Mex recipes. A refreshing fruit salsa contrasts the crisp fried kidney beans and kick of spice for a fajita grand slam.

6. One-Pot Mexican Quinoa with Sweet Corn, Feta, and Black Beans

Say goodbye to huge piles of dishes and long after-dinner cleanups. We’ve created a one-pot Mexican wonder loaded with hearty quinoa, black beans, and diced tomatoes—not to mention chunks upon chunks of creamy feta cheese.

7. Spicy Shakshuka with Chickpeas, Feta Cheese, and Chili Flakes

Shakshuka is the ultimate eggs-for-dinner meal. In this Israeli staple, eggs are poached directly in the protein-packed sauce but not cooked all the way through. After all, you need some runny yolk to dip that toast into!

8. Zesty Pork Chops with Summer Corn and Red Bean Salad

The title “salad” doesn’t do this masterpiece justice. It’s full of all the seasonal flavors we love, like corn, red onion, tomatoes, and parsley. Plus, it’s got a generous serving of kidney beans for a punch of protein. Oh—and the honey-glazed pork chops aren’t too bad, either.

9. Zucchini and Smoky Bean Quesadillas with Lime Sour Cream and Romaine Salad

Whoever said vegetarian meals aren’t filling has obviously never tried these quesadillas. They’re jam-packed with hearty black beans, colorful veggies, and shredded mozzarella cheese to hold all the deliciousness together. Get your napkins ready, folks. You’re going to need them.

10. Italian Panzanella with Cannellini Beans, Fresh Mozzarella, and Summer Veggies

Whoever came up with the idea of tossing bread into salads was a genius. Not only does it absorb the dressing, but it adds a hearty crunch to this colorful vegetarian dish. For an extra kick of flavor, let the salad sit for 10 minutes before digging in.

While you’re at it, why not try some unique produce? You may be pleasantly surprised at how much you love these nutrient-dense wonders.


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Directions

Preheat oven to 375°F. Place potatoes in a large saucepan and cover with 2 quarts cold water. Add vinegar and 2 tablespoons kosher salt. Bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.

Meanwhile, place chorizo chunks in a cast iron skillet and place over medium heat. Cook, stirring, until chorizo is crisp on all sides and fat has rendered out, about 10 minutes total. Remove chorizo with a slotted spoon to a large bowl, leaving fat in skillet. Set chorizo aside.

When potatoes are drained, add 3 tablespoons oil to skillet and heat over medium-high heat until shimmering. Add drained potatoes and cook, stirring and tossing occasionally, until potatoes are deep brown and crisp on all sides, about 20 minutes total. Add cumin and paprilka and cook, stirring, until fragrant, about 30 seconds. Season to taste with salt and pepper. Transfer potatoes to bowl with chorizo and set aside.

Add remaining tablespoon oil to skillet and heat over high heat until shimmering. Add scallion whites and light greens and poblano and cook, stirring occasionally, until charred, about 2 minutes. Season to taste with salt and pepper then transfer to bowl with potatoes and chorizo. Toss contents of bowl and return to skillet. Make 4 wells in potato mixture.

Carefully break 1 egg into a small bowl and slide into a fine mesh strainer over the sink. Swirl egg very gently until excess loose white drains away. Carefully add to one of the cavities in the skillet. Repeat with remaining three eggs.

Drizzly eggs with a few drops of oil, season with salt and pepper, and transfer to oven. Cook until whites are barely set but yolks are still runny, about 10 minutes. Remove from oven, garnish with sliced scallion greens, chopped cilantro, and avocado. Serve immediately with salsa and tortillas.