Chili with pork and corn dumplings

Ingredients:

For the chili:

• 450 g dried black beans (preto), about 2 cups
• 1.5 kg boneless pork shoulder, cut into 3 cm cubes
• 3 bay leaves
• 10 cloves of garlic (6 crushed, 4 chopped)
• 2 tablespoons of vegetable oil
• 1 large onion, diced
• 3 tbsp chili powder (see seasoning recipe) Here)
• 1/4 cup ancho chili powder (poblano)
• 1 tbsp paprika
• 1 tbsp. l. dried oregano
• 1 tbsp. ground cumin
• 1/2 tsp ground cloves
• 2 cans (400g each) of canned green tomatoes with chili pepper, diced
• 1 teaspoon dried thyme
• Salt
• 1 bunch of cilantro
• Juice of 2 limes, lime wedges for garnish
• Grated cheese Cheddar, for sprinkling
• Sour cream, for serving

For the dumplings:

• 2 cups corn flour
• 2 tbsp. l. melted butter
• Salt

Preparation:

1. Prepare the chili: Place the beans in a saucepan and add water, covering them completely. Bring to a boil and simmer for 10 minutes. Drain and rinse the beans, then add water to a height of about 8 cm. Add thyme, bay leaves, and 4 crushed garlic cloves. Bring to a boil and simmer over medium heat, skimming off any foam as needed, until the beans begin to soften, about 1 hour.
2. Meanwhile, prepare the tomatoes: Heat vegetable oil in a skillet. Add the onion and cook, stirring, until golden brown, about 5 minutes. Stir in the minced garlic, chili powder, ancho powder, paprika, oregano, cumin, and cloves and cook for 1 minute. Add the tomatoes and simmer, stirring, until thickened, 8-10 minutes.
3. Prepare the pork: Transfer the tomato mixture to the pan with the beans. Add the pork, 1 teaspoon of salt, and stir. Bring to a boil, reduce the heat, and simmer over low heat, stirring occasionally, for about 2 hours. If the liquid has evaporated and doesn't cover the meat and beans, add hot water. After cooking, remove the bay leaves.
4. Meanwhile, prepare the dumplings: In a large bowl, combine the cornmeal, melted butter, and 1 teaspoon of salt. Stir in 1.5-2 cups of warm water to form a soft dough. Roll the dough into 3-cm balls, then use your thumb to make an indentation in each ball. Cover the dumplings with plastic wrap while the chili cooks.
5. Prepare the garlic dressing: In a blender, combine the remaining garlic, cilantro, 2 teaspoons salt, lime juice, and 1.5 cups water until smooth. Transfer the herb mixture to the chili saucepan and stir. Carefully add the dumplings (do not stir) and cook until tender, 30 to 35 minutes. Thin the chili with hot water if necessary. Divide the chili with pork and corn dumplings among bowls, top with cheese, and serve with lime wedges and sour cream.