Ingredients
* 1 pound dried black beans, soaked in cold water overnight
* 2 poblano peppers
* 3 slices bacon
* 5 pounds meaty country style pork ribs
* 2 cups chopped white onion
* 1 red bell pepper, chopped
* 2 tablespoons chopped garlic
* 2 tablespoons chili powder
* 2 teaspoons ground cumin
* 1/2 teaspoon dried oregano, crumbled
* 1 can (28 oz.) crushed tomatoes in thick puree
* 1 cup strong brewed coffee
* 1/2 cup chopped cilantro, plus sprigs for garnish
* Lime wedges, for garnish
* 1 sliced avocado for garnish
* 1 sliced red onion for garnish
Directions
1. Rinse and drain beans in a colander. Pick over beans and transfer to slow cooker.
2. Roast poblanos over a gas flame or broil, turning with metal tongs, until just charred all over (about 3 minutes). Transfer to a bowl and tightly cover with plastic wrap. Let stand at room temperature 15 minutes. Remove plastic wrap and using paper towels, rub skins off poblanos; stem, halve, seed, and chop.
3. Cook bacon in a large skillet over moderate heat, turning, until crisp. Transfer to paper towels to drain, reserving fat in skillet. Crumble bacon and reserve for garnish.
4. Rinse pork and pat dry; season with salt and pepper. Heat reserved bacon fat in skillet over moderately high heat until hot but not smoking. Add ribs, in batches, and cook, turning, until browned on all sides (about 7 minutes). Transfer to a plate. Add onion, chiles, bell pepper, garlic, chili powder, cumin, and oregano; cook over moderate heat 2 minutes; stirring and scraping up any brown bits from bottom of skillet. Transfer to slow cooker along with tomatoes with puree and the coffee. Nestle ribs in bean mixture and cook, covered, on low heat until ribs are very tender, about 6 hours. Pull meat from bones and discard bones. Stir in cilantro. Salt and pepper to taste.
5. Ladle chili into serving bowls. Garnish with bacon, cilantro sprigs, lime wedges, avocado and red onion.
Makes 8 servings.
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