PORK AND POBLANO CHILI RECIPE - (4.7/5)

Pork and Poblano Chili Recipe - (4.7/5) image

Provided by á-25010

Number Of Ingredients 11

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1 1/2 pounds pepper(s), poblano chile (8-10 peppers) seeded and roughly chopped
1 large onion(s) coarsely chopped
1 large pepper(s), green, bell roughly chopped
1 medium pepper(s), jalapeno seeded and chopped
6 clove(s) garlic peeled
1 tablespoon oil, olive, extra-virgin
4 pounds pork, lean boneless cut into 3/4-inch pieces
2 cup(s) broth, chicken, less sodium
28 ounce(s) tomatoes, diced, no salt added with liquid
2 teaspoon cumin, ground
30 ounce(s) beans, cannellini rinsed and drained

Steps:

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