Green Chili with Pork and Poblano

Ingredients

• For the green sauce
• 3 poblano peppers
• 1 Cup Chicken stock
• 1/4 cup fresh cilantro
• 1 tsp kosher salt
• For the Chili
• 2 Tablespoons extra virgin olive oil
• 1 pound ground pork
• 1 large sweet onion, diced
• 1 poblano pepper, seeded and diced
• 3 large garlic cloves, skins removed, smashed and roughly chopped
• 1/4 teaspoon smoked paprika
• 1 Tablespoon cumin seeds- toasted in a dry pan until fragrant and ground with a mortar and pestle or a spice grinder
• 1 1/4 cup chicken stock
• 1 can white cannellini beans, drained and rinsed
• 1 cup green sauce (recipe below)
• Optional toppings for serving
• Minced red onion
• Minced serrano peppers
• Avocado slices
• Cilantro
• Lime Wedge

Instructions

1. Make the green sauce
2. Preheat oven to 400 degrees F
3. Line a rimmed baking sheet with parchment paper
4. Place 3 poblanos on the baking sheet and roast for 30 minutes.
5. Let peppers cool in a closed paper bag 20 minutes or until cool enough to touch
6. Remove the skins, ribs and seeds. (wear gloves to peel peppers)
7. Place cleaned peppers in a blender with 1 cup chicken stock, the cilantro and 1 Teaspoon kosher salt.
8. Blend on high to puree. Set aside.
9. Make the Chili
10. In a dry pan, toast cumin seeds until fragrant. Remove from heat and grind to a powder. Set aside
11. Heat the olive oil in a dutch oven or a large, wide bottom pot over medium high heat
12. Add the pork, salt, ground cumin and smoked paprika and cook 5 minutes
13. Add diced onion and poblano and cook another 5 minutes until onion starts to turn translucent.
14. Add garlic and cook one more minute.
15. Add 1 cup of the green sauce, 1 1/4 cups chicken stock and the beans. Stir to combine
16. Simmer 20 minutes.