Pork-and-Brisket Chili

INGREDIENTS

pound small dried pink beans, such as Rancho Gordo’s Pinquitos, soaked overnight and drained  

garlic cloves 

small yellow onion, quartered through the core 

medium carrot, halved crosswise 

celery rib, halved crosswise 

1 1/2

tablespoons kosher salt 

3 1/2

pounds boneless pork shoulder, cut into 1 1/2-inch pieces 

2 lb

brisket, cut into  1 1/2-inch pieces 

Kosher salt

Pepper 

3 tbsp

vegetable oil 

medium yellow onions, chopped 

green bell pepper—stemmed, seeded and chopped 

garlic cloves, chopped 

1/4 cup

tomato paste 

1/4 cup

chili powder 

2 tbsp

light brown sugar 

1 tbsp

mustard powder 

1 tbsp

ground cumin 

jar roasted green Hatch chiles (medium heat) 

1 16 ounce can

crushed tomatoes 

quarts chicken stock or low-sodium broth 

1/4 cup

oregano leaves  

Sour cream, shredded cheese and thinly sliced scallions, for serving