This turned out really well.
6 pasilla peppers, stem removed and most of the seeds knocked out
2 bunches green onions, chopped
4 cloves garlic, minced
2 Tbsp chili powder
2 Tbsp or more fat (I used beef fat from the top of broth)
4 cups cooked black soybeans
1 lb ground pork
Cover the peppers with boiling water (or broth – I’ll do that next time).
Meanwhile, heat the fat in a pot and add the onions and garlic. Cook for a couple minutes. Add the chili powder and continue cooking for a minute or so.
Puree the softened peppers with their soaking liquid. Add the black soybeans and the pepper puree to the pot. Season with salt. Bring to a simmer and cook, covered, for an hour to let the beans absorb the flavours.
Add the ground pork, pinching off small pieces and dropping them in the hot broth. Periodically, stir them in. Let the chili continue simmering for 20 minutes or so.
At this point, I refrigerated the chili overnight. Today, I brought it back to a simmer and then let it simmer for a couple minutes. I ate it with crumbled cojita cheese on top.