3 tablespoons vegetable or olive oil
1 1/2 to 2 pounds boneless pork shoulder, fat trimmed
1 tablespoon ground cumin
1 teaspoon paprika
2 teaspoons kosher salt
2 tablespoons chili powder
2 tablespoons chopped cilantro, plus 4 sprigs for garnish
4 large garlic cloves, minced
1 cup beef broth
1 red bell pepper, cored and cut into 1/4-inch dice
1 yellow or orange bell pepper, cored and cut into 1/4-inch dice
1 large onion, cut into 1/4-inch dice
3 stalks celery, cut into 1/4-inch dice
2 carrots, cut into 1/4-inch dice
1 28-ounce can crushed tomatoes
1 15-ounce can kidney beans, drained
1 15-ounce can black beans, drained
1/3 cup sour cream for garnish
In a large Dutch oven, heat the oil over medium high heat. Add the pork and brown on all sides, about 15 minutes. In a small bowl combine the cumin, paprika, salt, chili powder, cilantro and garlic.
Sprinkle over the pork, turning to coat the whole piece. Add the beef broth and the bay leaf and bring to a boil, then reduce the heat to low and cover.
Cook the pork for 2 1/2 hours, turning twice. Make sure there is about 1-inch of liquid in the pan at all times. If it evaporates, replace it with water.
With two forks, shred the pork; it should fall apart very easily. Add the bell peppers, onion, carrots, celery and the canned tomatoes. Raise the heat to medium, cover and cook for 30 minutes. Add both beans and cook for 10 more minutes.
Adjust the seasoning with additional salt if desired. Remove and discard the bay leaf. Serve in individual bowls with sour cream and garnish with the cilantro sprigs (the chili can be made up to three days in advance and kept in the refrigerator).