Pork-Bean Chili with Corn Dumplings

By á-47

Ingredients

• For the chili:
• 1 lb. dried black beans, picked over (about 2 cups)
• 1 tea. dried thyme
• 3 bay leaves
• 10 cloves garlic (6 smashed; 4 minced)
• 2 Tbsp. vegetable oil
• 1 large onion, diced
• 3 Tbsp. chili powder
• 1/4 cup ancho chile powder
• 1 Tbsp. paprika
• 1 Tbsp. dried oregano
• 1 Tbsp. ground cumin
• 1/2 tea. ground cloves
• 2 145-oz. cans Mexican-style diced tomatoes with green chiles
• 3 lb. boneless pork shoulder (Boston butt), trimmed and cut into 3/4" pieces
• salt
• 1 bunch cilantro, leaves only
• juice of 2 limes, plus lime wedges for serving
• shredded cheddar cheese, for topping
• sour cream, for serving (optional)
• For the dumplings:
• 2 cups masa harina (instant corn flour)
• 2 Tbsp. butter, melted
• salt

Preparation

Step 1

Put the beans in a Dutch oven or large pot and add enough water to cover. Bring to a simmer over medium-high heat and cook 10 minutes. Drain the beans, return them to the pot and cover with water by about 3". Add the thyme, bay leaves and 4 smashed garlic cloves. Bring to a simmer over medium heat and cook, skimming off any foam, until the beans begin to soften, about 1 hours.

Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Stir in the minced garlic, chili powder, ancho chile powder paprika, oregano, cumin and cloves; cook 1 minute. Add the diced tomatoes and cook, stirring, until thickened, 8-10 minutes.

Transfer the tomato mixture to the pot with the beans., Add the pork and 1 tea., salt and stir to combine,. Bring just to a boil; reduce the heat to medium low and simmer, stirring occasionally, until the beans and pork are tender, about 2 hours. (Add water to keep the pork covered, if necessary). Discard the bay leaves.

Meanwhile, prepare the dumplings: Combine the masa harina, melted butter and 1 tea. salt in a large bowl. Stir in 1 1/2 to 2 cups warm water to make a soft dough. Roll the dough into 1"balls, then press your thumb into each one to form a cup shape,. Cover with plastic wrap until the chili is ready.

Combine the remaining 2 smashed garlic cloves, the cilantro, lime juice, 1 1/2 cups water and 2 tea. salt in a blender and puree until smooth. Stir the cilantro mixture into the chili. Gently add the dumplings (do not stir) and simmer until cooked through and firm, 30-35 minutes.

Thin the chili with a splash of hot water, if needed. Ladle into bowls and top with cheese; serve with lime wedges and sour cream, if desired.