Pork and Black Bean Chili--Southern Living

3 tablespoons all-purpose flour

2 teaspoons ground black pepper

1 1/2 teaspoons ground cumin

4 1/2 teaspoons kosher salt, divided

3 pounds boneless country-style pork ribs, cut into 1-inch pieces

1/4 cup vegetable oil, divided

9 medium tomatillos, diced

3 cups chopped poblano peppers

2 cups diced white onion

3/4 cup reduced-sodium chicken broth

1 1/2 tablespoons dried oregano

1 1/2 tablespoons chili powder

3 garlic cloves, minced

2 (15-oz.) cans black beans, drained and rinsed

2 tablespoons plain cornmeal

Chipotle Cream

Garnishes: corn chips, lime wedges, fresh cilantro

Preparation

1. Stir together first 3 ingredients and 2 1/2 tsp. salt in a large bowl; toss with pork. Sauté half of pork in 2 Tbsp. hot oil in a large skillet over medium-high heat 10 minutes or until browned. Transfer to a 7-qt. slow cooker. Repeat procedure with remaining oil and pork.

2. Stir tomatillos, next 7 ingredients, and remaining 2 tsp. salt into pork mixture. Cover and cook on LOW 8 hours.

3. Uncover and stir in cornmeal. Cover and cook on LOW 1 hour. Serve with Chipotle Cream.

Chipotle Cream:

1 cup sour cream

3 canned chipotle peppers (in adobo sauce), finely chopped

1 tablespoon lime juice

Salt to taste

Preparation

Stir together sour cream, finely chopped chipotle peppers, and lime juice. Add salt to taste.