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1
Rinse beans and pick over to remove any stones or damaged beans.
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2
Place in a 6-quart Dutch oven.
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3
Add 8 cups water; cover and soak 8 to 24 hours.
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4
Sprinkle chicken generously with salt and pepper.
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5
Refrigerate, uncovered, preferably overnight.
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6
Drain and rinse beans; return to pan and set aside.
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7
In a large nonstick skillet, slowly cook salt pork until lightly browned.
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8
Add to beans along with whole pasilla peppers and the 8 cups stock.
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9
Add a big pinch of salt; bring to a simmer.
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10
Skim as needed.
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11
Simmer, partially covered, for 1-1/4 hours.
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12
Meanwhile in the skillet used to cook the salt pork, slowly cook the chicken, skin side down first, until very well browned about 15 minutes.
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13
Remove chicken from skillet and set aside.
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14
Pour off all but 2 tablespoons of fat from pan.
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15
Add onions and a good sprinkle of kosher salt.
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16
Stir well, scraping up any browned bits from the bottom of the pan.
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17
Add peppers and garlic; stir well.
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18
Cook slowly for 5 to 10 minutes, stirring often.
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19
Sprinkle with paprika, chili powder, and cocoa; stir well.
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20
Stir in the tomato paste and honey.
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21
Cook another 3 to 5 minutes.
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22
If liquid level is below the beans, add more chicken stock or water.
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23
Ladle a cup of the bean liquid into the onion-pepper mixture.
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24
Bring to a simmer; carefully transfer to Dutch oven with beans.
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25
Taste for seasonings and adjust as needed.
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26
Add chicken thighs and cook, partially covered, at a low simmer for 10 to 15 minutes.
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27
Add the pumpkin and cook until chicken is tender and pumpkin is cooked through but not collapsing, about 15 minutes.
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28
Remove and discard salt pork and pasilla peppers.
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29
Serve over rice with cilantro, red onion, sliced peppers, and sour cream.
