Black Bean & Pork Chili with Mexican Fiesta Seasoning - Andrew Zimmern

Ingredients

• 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 Mexican Fiesta seasoning
• 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
• 3 cups dark beer, such as Samuel Smith Nut Brown Ale
• 3 tablespoons corn flour
• 3 tablespoons water