Makes 4 to 6 servings | Cooking time: About 2 hours for both recipes
Grind the whole cumin, coriander, and peppercorns in a food mill or mortar and pestle until most of the seeds are broken—don’t grind them too fine. Alternately, gather the spices in a sturdy piece cloth or paper and smash them with a hammer. Set the ground spices aside.
Heat 1 tablespoon of olive oil in a 3- or 4-quart Dutch oven over high heat. Working in 2 batches, saute half of the pork in a single layer until it’s browned—4 to 6 minutes. Remove the pork. Brown the remaining pork, adding more oil if necessary. Return the first batch of pork to the pan. Add the ground spices, bay leaves, and onion. Sauté the mixture until the onion is translucent—about 2 minutes.
Add the orange juice and stir it into the mixture, mopping the meat against the pot to release the browned bits. Stir in the orange peel and 3 cups of the Roasted Salsa Verde. Bring to a simmer, stirring frequently and pressing the meat into the salsa. After 1 to 2 minutes the liquid should be about even with the top of the meat, if not, add more Roasted Salsa Verde.
Turn the heat to low, cover the pot, and simmer gently. Stir the chili occasionally, each time pressing the meat back down into the liquid. After about 45 minutes, add the black beans and begin checking the pork for tenderness. When you can break a chunk apart by pressing it against the side of the pot, it’s ready. It may take another 20 to 45 minutes, depending on whether you want the meat toothsome, or fall-apart tender.
Toward the end of cooking, if there appears to be too much liquid, remove the lid, raise the heat, and cook down some of it. Be careful not to break up the meat as you stir the chile. When ready to serve, remove the chili from the heat and stir in the cilantro.
Serve Barkley's Mill Chili Verde with Creamy Country Grits, along with slices of lime.
Suggested Variations: Try using kidney beans, garbanzo beans, or pinto beans. Replace pork for dark meat turkey or chicken. Use whole chicken thighs.
Makes about 4 cups | Preparation time: About 30 minutes
Turn the broiler on high and move an oven rack as close to the heat as possible.
On a large baking pan, arrange the poblano and jalapeño halves, cut side down, in a single layer. (Line the pan with foil or parchment if you like.) Add the tomatillos, onion, and garlic.
Roast the vegetables until the tomatillos begin to blister and show some char—7 to 10 minutes. Use tongs to flip the tomatillos, onion, garlic. Leave the peppers cut side down. Continue roasting another 4 to 5 minutes until the peppers and tomatillos are lightly blistered. Remove the pan from the oven and set it aside to cool. Once cool enough to handle, peel away any loose skin from the peppers—you don't need to peel them entirely.
Roughly chop the poblanos and jalapeños and drop them in a mixing bowl. Peel and smash the garlic and add it to the bowl. Roughly chop the onion and add it to the bowl. Finally, add the lime juice, vinegar, sugar, oregano, salt, lime zest, and cilantro and combine all the ingredients.
Using a food processor or blender and working in small batches to prevent overflow, process the mixture in short bursts to make a chunky salsa. Don't overdo it! Measure the roasted salsa verde—you’ll need about 3 cups for Barkley's Chili Verde.