Pork and Poblano Chili

By myoung

Ingredients

• 1 1/2 pounds pepper(s), poblano chile
• 1 large onion(s)
• 1 large pepper(s), green, bell
• 1 medium pepper(s), jalapeno
• 6 clove(s) garlic
• 1 tablespoon oil, olive, extra-virgin
• 4 pounds pork, lean boneless
• 2 cup(s) broth, chicken, less sodium
• 28 ounce(s) tomatoes, diced, no salt added
• 2 teaspoon cumin, ground
• 30 ounce(s) beans, cannellini

Details

Servings 16
Preparation time 20mins
Cooking time 20mins
Adapted from southbeachdiet.com

Preparation

Step 1

Instructions

1. MAKE-AHEAD: Chili is best made 1 to 3 days before serving, since the flavor builds as it sits. Refrigerate in a covered container and gently reheat when ready to serve.

2. Pulse poblano peppers in a food processor until finely chopped but not puréed; transfer to a large bowl. Pulse onion, bell pepper, jalapeño, and garlic in food processor until finely chopped but not puréed. Strain to remove any excess
liquid and combine vegetables with poblano peppers.

3. Heat oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Add pepper mixture, reduce heat to medium, and cook, stirring occasionally, until vegetables are well softened, 10 to 12 minutes. Stir in pork, broth,
tomatoes and their liquid, and cumin.

4. Bring to a simmer, partially cover, reduce heat to low, and simmer gently, stirring occasionally, until pork is very tender, about 2 hours. Add beans and cook until heated through, about 10 minutes more. Serve hot or warm.

Makes 16 (1 cup) servings.