Green Chili with Pork and Poblano

Savory, smokey and just spicy enough.



  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.