Pork, Black Bean & Corn Chili
|3/4 cupdried black beans; rinsed and picked over|
|4 poblano chile peppers; cut in half, seeded and diced|
|1 largeOnion; diced|
|2 tbspchili powder|
|1 tbspchopped garlic|
|1 1/2 lbboneless pork shoulder; (Boston butt), visible fat|
|2 lbtomatillos; husked, rinsed and diced|
|2 14-oz cans100% fat-free chicken broth|
|1 11-oz cancorn kernels; (11 oz) , drained|
|1/2 cuppacked cilantro; finely chopped|
Pork, Black Bean & Corn Chili Preparation
Put beans in a saucepan, add water to cover by 3 in. and bring to a boil. Remove from heat, cover and let soak 1 to 2 hours. Or, if time permits, put beans in a bowl, add water to cover by 3 in. and let soak 6 to 12 hours. Drain well.
Heat oil in a 5-qt or larger Dutch oven or heavy-bottomed pot over medium heat. Stir in chiles and onion and cook, stirring occasionally, 8 minutes or until soft. Stir in chili powder and garlic and cook 1 minute until fragrant.
Stir in pork, beans, tomatillos, broth and salt. Bring to a boil, reduce heat, cover and simmer 1 1/2 hours or until pork and beans are tender. Stir in corn and cilantro; heat through. Garnish servings with cilantro.
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