- 2 tablespoons vegetable oil
- 2 slices of bacon, chopped
- 2 pounds trimmed pork shoulder, cut into 1/3-inch dice
- Kosher salt and freshly ground pepper
- 2 poblano chiles—stemmed, seeded and cut into 1/3-inch dice
- 1 large onion, cut into 1/3-inch dice
- 4 chipotle chiles in adobo sauce, minced (1/4 cup)
- 8 garlic cloves, minced
- 1/3 cup ancho chile powder
- 3 tablespoons cumin
- 1 tablespoon dried oregano
- 1/4 cup minced cilantro, plus more for serving
- One 28-ounce can whole tomatoes
- 1 pound dried black beans, soaked overnight and drained
- 5 cups chicken stock or low-sodium broth
- 3 cups dark beer, such as Samuel Smith Nut Brown Ale
- 3 tablespoons corn flour
- 3 tablespoons water
In a large enameled, cast-iron casserole, heat the oil until shimmering. Add the bacon and cook over moderate heat until the fat has rendered. Using a slotted spoon, transfer the bacon to a plate.
Season the pork with salt and pepper. Add the pork to the casserole and cook over moderately high heat, stirring occasionally, until browned, about 7 minutes. Add the poblanos, onion, chipotles and garlic to the casserole and cook over moderate heat, stirring occasionally, until the onion has softened, about 7 minutes. Add the chile powder, cumin, oregano and minced cilantro and cook until fragrant, about 1 minute. Add the tomatoes, beans, chicken stock, beer and cooked bacon and bring to a boil.
Cover and simmer over moderately low heat until the beans are just tender, about 1 1/2 hours. Uncover the casserole and continue to simmer, stirring occasionally, until the beans are cooked, 30 to 45 minutes longer.
In a small bowl, whisk the corn flour with the water until smooth. Slowly whisk the mixture into the chili until incorporated. Season the chili with salt and pepper, garnish with cilantro and serve.
The chili can be refrigerated for up to 3 days.
Shredded cheddar cheese, sour cream, avocado slices, lime wedges and tortilla chips.