1 1/2cupsdiced green chiles -- 505 fire-roasted chiles
1 1/2teaspoonsgranulated garlic
1teaspoonfreshly ground pepper
Pinchcayenneor more for added spicy heat
Dissolve 2 tablespoons salt in 6 quarts of water in a large pot. Add beans and soak at room temperature for at least 8 hours. Drain and rinse well.
Chop onion, carrot, and celery in a food processor, pulsing just enough to dice. Dice poblano peppers by hand (be sure to use gloves when handling peppers).
Heat oil in a large soup pot over medium heat and cook onion, carrot, and celery begin to brown and caramelize. Add the diced poblanos and garlic to the pot and cook until fragrant.
Add soaked and rinsed beans and bay leaf to the pot; cover with 6 cups of basic chicken stock and 4 cups of water or enough to cover with 2-3 inches above ingredients to allow beans to absorb liquid. Add more stock or water, if needed.
Heat on high until boiling. Reduce heat to a strong simmer and cook 45 minutes.
In a small bowl, combine spice mix ingredients. Add all the spice mix, pulled pork, and diced green chiles to the pot. Add more of the chicken stock to thin or until desired consistency is reached (about 2 cups). Bring back to a simmer and cook another 10 to 15 minutes to meld flavors. Taste and season with salt or pepper as needed.