10 minutes Transfer to the food processor, along with any juices Add half of the cilantro and pulse the mixture until roughly pureed but not smooth, about 8 to 10 short pulses Season to taste with salt and pepper Adjust an oven rack to the middle position and preheat the oven to 225°F Heat the remaining tablespoons oil in large Dutch oven over high heat until smoking Add half of the pork and cook, without moving it, until well browned, about minutes Stir and continue cooking, stirring occasionally, until well browned on all sides Add the remaining pork and the onion and cook, stirring frequently and scraping up any browned bits from the bottom of the pot, until the onions are softened, about minutes Add the cumin and cook, stirring until fragrant, about 1 minute Add the chicken stock and pureed chile mixture and stir to combine Bring to a boil, cover, and transfer to the oven, leaving the lid slightly ajar Cook until the pork shreds easily with a fork, about 3 hours Return the pot to the stovetop and skim off and discard any fat Adjust the liquid to the desired consistency by adding water or boiling it to reduce Stir in the remaining cilantro and season to taste with salt Serve, or for best results, let the chili cool and refrigerate overnight, then reheat to serve Serve with some or all of the suggested garnishes, along with warm tortillas EASY HAM, BEAN, AND KALE STEW Once I realized what a difference soaking beans in salted water overnight makes in terms of their texture, I ended up cooking more beans than I could possibly hope to shake a stick at Here’s another of my favorite beanbased dishes Serve it with sliced crusty bread that’s been brushed with olive oil and toasted ... Once I realized what a difference soaking beans in salted water overnight makes in terms of their texture, I ended up cooking more beans than I could possibly hope to shake a stick at Here’s another of my favorite beanbased dishes Serve it with sliced crusty bread that’s been