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; 11/2 cups chopped fresh cilantro; 4 teaspoons cumin seeds, toasted; Grated hot pepper Monterey Jack cheese

Image may contain Plant Food Produce Vegetable Sprout and Bean Sprout

Black Bean Chili with Crispy Pork and Poblano SalsaLisa Hubbard

Set out all of the components of this fun and delicious dish and allow guests to add their own toppings. Because the chili is meatless, the vegetarians in the crowd can also enjoy this meal by simply omitting the crispy cubed-pork topping.

Test-kitchen tip:

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.

Recipe notes

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Recipe notes

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