Pork-And-Black Bean Chili

• 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
• Garnishes: corn chips, lime wedges, fresh cilantro

1. Stir together first 3 ingredients and 2 1/2 tsp. salt in a large bowl; toss with pork. Saute 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.

allpurpose, ground black pepper, ground cumin, kosher salt, pork, vegetable oil, poblano peppers, white onion, chicken broth, oregano, chili powder, garlic, black beans, cornmeal, corn chips

Taken from www.myrecipes.com/recipe/pork-black-bean-chili-0 (may not work)