The first step of feijoada will be preparing the ingredients. The beans should be left to soak in cold water for at least 8 hours or overnight, and the salted meat ''Carne Seca'' and the salt pork.

The following day, drain the salted meat, pat them dried, cut it into pieces about 2 inches, and set it aside. Drain the beans and wash them under a stream of cold water; set aside.

In a heavy-bottomed pot over medium heat, add the salt pork and cook, occasionally stirring with a wooden spoon, until fat is rendered and the pork begins to brown, about 10 minutes. Transfer the pork to a large mixing bowl, leaving 1 tablespoon of the fat in the pot, then pour the rest of the fat into a heatproof bowl; reserve.

Meanwhile, sprinkle ¼ teaspoon kosher salt on the garlic and smash it into a paste with the side of a knife blade; set aside.

Turn the heat to medium-high until hot and shimmering, stir in a bit of the garlic paste mixture, and brown the meats on all sides; work in batches, turning with tongs, for about 5 minutes per batch; add one more tablespoon of the reserved fat if needed for each batch.

( To sear the meat properly, do not crowd the pot and let the meat develop a nice brown crust before turning with the tongs.) Once seared, transfer them into the large bowl and set them aside. Repeat the same sear process with the sausages, transfer them into the large bowl, and reserve them for later use.

Heat 2 to 3 tablespoons extra virgin olive oil over medium-low heat in a large, heavy stockpot. Add the onions, carrot, poblano, tomato, and ground black pepper; cook, occasionally stirring, for 10 to 15 minutes, or until they are softened. Add the remaining garlic paste mixture and cook for a minute more until the aroma is released.

Add the soaked beans, along with the Carne Seca, reserved meats with its juices, whole dried red chili, and the bay leaves; cover with plenty of water by about 2 inches above the level of the beans mixture, and bring slowly to a boil over medium heat.

Reduce heat and simmer, partially covered the feijoada for 3-½ hours to 4 hours or until the consistency is thick, creamy and the meat falls off the bone, stirring and scraping the bottom of the pot occasionally ( add hot water to keep it covered by 1 inch, if necessary). Stir in the cilantro and green onion; taste and season lightly with kosher salt if needed. Enjoy!