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