Making This Good Chili:

1. Soak pinto beans in 4 cups of water overnight. Drain in a colander and set aside.

2. Heat a grill or turn on the broiler. Roast poblanos, turning until completely charred, about 5 or 6 minutes. Longer if necessary. Place in a bowl and cover tightly with plastic wrap. Allow to sit for 10 minutes. Using your hands, rub off most of the charred skin, rinsing your hands frequently under cold running water. Slice the poblanos in half and remove the seeds. Give the a fine chop.

3. Place the pork in a medium bowl and season with salt and pepper and chili powder. Rub these seasonings into the meat well.

4. Place a saucepan over high heat. When it is hot, coat it with a little olive oil. Add the pork and cook stirring occasionally, until browned about 4 or 5 minutes. Transfer to a plate.

5. Reduce heat to medium and add the onions and garlic. Cook stirring constantly until the onions have softened. Should take about about 6 minutes. Add the cumin, the bay leaf and the chiles. Cook until this mixture begins to stick to the bottom of the pan. Add vinegar and cook stirring about 30 seconds.

6. Add the chicken broth, pinto beans and pork. Bring to a simmer and cover. Cook for 1 hour or until beans and pork are fork tender.

3. Place the pork in a medium bowl and season with salt and pepper. Rub the seasoning into the meat well.

4. Place a saucepan over high heat. When it is hot, coat it with a little olive oil. Add the pork and cook stirring occasionally, until browned about 4 or 5 minutes. Transfer to a plate.

This is good stuff.