Pork and Poblano Chili with Tomatillos and Chorizo

I tried this recipe from finecooking.com and thought it was really good.  It’s also quite easy to cook.  With the prep involved and cook time, it does take a bit of time but the taste is well worth the effort.  Just remember to have the ingredients ready (mise in place) before starting so you can concentrate on cooking, not prepping, when its on the stove.

 

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INGREDIENTS

    • 4 to 1/2 Tbs. vegetable oil
    • 2 lb. boneless country pork ribs, trimmed of excess fat, and cut into 3/4-inch dice
    • Kosher salt and freshly ground black pepper
    • 2 cups chopped yellow onion
    • 2 to 4 medium cloves garlic, chopped
    • 1 fresh poblano chile, chopped
    • 1 4-oz. can green chiles, drained
    • 1 fresh serrano or jalapeño chile, chopped
    • 2 Tbs. chili powder
    • 1 Tbs. ground cumin
    • 2 dried bay leaves
    • 3/4 cup hard cider
    • 2 to 3 cups chicken broth (homemade or lower-salt store-bought)
    • 7 cups cooked pinto beans (home-cooked or canned from four 15-oz. cans, rinsed and drained)
    • 3/4 cup coarsely chopped tomatillos (remove husks and rinse before chopping)
    • 3/4 cup fresh or thawed frozen corn kernels
    • 1 Tbs. cider vinegar
    • Garnishes: Crumbled queso fresco, chopped browned chorizo, chopped fresh cilantro
  1. 20160313 164006 resizedHeat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot. Pat the pork dry, and season with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the pork, undisturbed, until browned, 2 to 3 minutes. Flip and cook, turning occasionally, until well browned, 2 to 3 minutes. Transfer to a large plate. Add another 1 Tbs. oil to the pot, and brown the remaining pork; transfer to the plate along with any liquid from the pot. 20160313 164835 resized
  2. Add the remaining 1-1/2 Tbs. of oil, the onion, and garlic to the pot. 20160313 170142 resizedSprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the poblano, canned green chiles, serrano, chil powder, cumin, and bay leaves, and cook, stirring, until fragrant, 1 to 2 minutes. 20160313 170350 resized
  3. Pour in the cider, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes.
  4. Add the chicken broth and bring to a simmer.20160313 170816 resized
  5. Turn the heat down to medium low. Purée 1-1/2 cups of the beans in a blender or food processor, adding a little stewing liquid as needed, and then stir the puréed beans into the stewing liquid in the pot. Return the pork, along with any accumulated juice, to the pot. Add the remaining whole beans. 20160313 172126 resizedCover and simmer, stirring occasionally, until the meat is tender, about 1 hour. If the chili gets too thick, thin it with a little water.
  6. Add the tomatillos and corn to the chili and cook until tender, about 10 minutes.
  7. Stir in the vinegar, and season with salt and pepper to taste.
  8. Serve with the garnishes. 20160313 194014 resized
  9. nutrition information (per serving): Calories (kcal): 730; Fat (g): fat g 35; Fat Calories (kcal): 310; Saturated Fat (g): sat fat g 12; Protein (g): protein g 48; Monounsaturated Fat (g): 14; Carbohydrates (g): carbs g 58; Polyunsaturated Fat (g): 7; Sodium (mg): sodium mg 740; Cholesterol (mg): cholesterol mg 110; Fiber (g): fiber g 17;
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