Black Bean & Pork Chili with Mexican Fiesta Seasoning
Enjoy Andrew Zimmern's Black Bean & Pork Chili with Mexican Fiesta Seasoning. Serve with limes, chiles, hot sauce, sour cream, avocado, cheese, and tortillas for a flavorful meal.
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Cooking tools:
- Dutch oven
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Mixing bowl
- Stove
- Plate
- Ladle
- Refrigerator
- Colander
- Stirring spoon
Ingredients
- 2 tablespoons vegetable oil
- 2 slices of bacon, chopped
- 2 pounds trimmed pork shoulder, cut into 1/3-inch dice
- Kosher salt
- 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
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