Pork and Poblano Green Chili

By á-47

Ingredients

• 2 poblano chile peppers, halved and seeded
• 1 green bell pepper, halved and seeded
• 3 cloves garlic
• 1 1/2 lb. lean ground pork
• 1 cup chopped onion 91 large)
• 2 15-oz. cans great northern beans, rinsed and drained
• 1 16-oz. jar mild or medium green salsa (salsa verde)
• 1 14.5-oz. can chicken broth
• 1 1/2 tea. ground cumin
• 1/4 cup snipped fresh cilantro
• sour cream, and/or red salsa(optional)

Preparation

Step 1

In a food processor combine poblano peppers, bell pepper, and garlic. cover and process until finely chopped. In a large skillet cook ground pork and onion over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Add pepper mixture cook and stir for 2-3 minutes or until peppers are tender.

Transfer meat mixture to a 3-4 qt. slow cooker. stir in beans, green salsa, broth, and cumin. cover and cook on low heat setting for 7-8 hours or on high for 3 1/2-4 hours; cool slightly. If desired, mash beans slightly with a potato masher.

Top each serving with cilantro leaves, sour cream, and/or red salsa.