Pork Chili With Corn-Bread Crust

Pork Chili With Corn-Bread Crust

Black Beans:

1 package (16 ounces) dry black beans

3 garlic cloves, peeled

2 bay leaves

1 medium onion, cut in half

1 t. dried oregano

1 t. ground cumin

Pork Chili:

2 T. olive oil

3 lbs. boneless pork shoulder, well trimmed and cut into 1-inch pieces

4 medium carrots, cut into 1/4-inch-thick slices

1 jumbo onion (1 pound), chopped

4 jalapeño chiles, seeded and minced

4 large garlic cloves, minced

3 T. chili powder

2 t. ground cumin

2 t. ground coriander

2 t. salt

1 can (28 ounces) whole tomatoes in juice

1 cup loosely packed fresh cilantro leaves and stems, chopped

Corn-Bread Topping:

1 1/2 C. all-purpose flour

1 1/2 C. yellow cornmeal

2 T. sugar

4 t. baking powder

1 t. salt

5 T. cold butter

2 C. milk

Prepare Black Beans: Rinse beans with cold running water and discard any stones or shriveled beans. In large bowl, place beans and enough water to cover by 2 inches. Cover bowl and let stand at room temperature overnight. (Or, in 6-quart saucepot, place beans and enough water to cover by 2 inches. Heat to boiling over high heat; cook 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.

In 6-quart saucepot, place beans, garlic, bay leaves, onion, oregano, cumin, and 8 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour or until beans are tender. Drain beans, reserving 2 cups cooking liquid. Discard onion, garlic, and bay leaves. Refrigerate beans until ready to use.

While beans are cooking, begin preparing Pork Chili: In 5-quart Dutch oven, heat 1 tablespoon oil over medium-high heat until hot. Add pork, in 2 batches, and cook until browned, about 10 minutes per batch, stirring occasionally. With slotted spoon, transfer pork to medium bowl.

When beans are done, complete Pork Chili: To same Dutch oven, add remaining 1 tablespoon oil. Reduce heat to medium; add carrots and onion, and cook until tender, about 10 minutes, stirring occasionally. Stir in jalapeños, garlic, chili powder, cumin, coriander, and salt; cook 1 minute. Add tomatoes with their juice, pork, and reserved bean cooking liquid; heat to boiling over high heat, stirring and breaking up tomatoes with side of spoon. Reduce heat to low; cook, covered, about 2 hours or until pork is tender, stirring occasionally. Add beans and cilantro, and cook 5 minutes longer, stirring to combine. Spoon chili mixture into 15″ by 10″ glass baking dish or lasagna pan.

Prepare Corn-Bread Topping: Preheat oven to 400°F. In large bowl, with fork, stir flour, cornmeal, sugar, baking powder, and salt. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs. Stir in milk until blended; mixture will thicken slightly. Spoon corn-bread mixture over hot chili filling; spread to form an even layer. Bake chili 30 minutes or until filling is hot and bubbly and top is golden.