Pork and Poblano Chili

Name: Pork and Poblano Chili
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 7 servings
Cuisine: Mexican
Ingredients: 1.5 pound boneless pork shoulder (trimmed and cut into 1/2-inch cubes); 1 tablespoon olive oil; 1.5 yellow onions (chopped); 3 poblano peppers (seeded and diced); 4 clove garlic (minced); 1 can crushed tomatoes (28 ounce); 2 can black beans (15 ounce, rinsed and drained); 3 cup chicken broth; 2 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 1.5 teaspoon salt; 0.75 teaspoon black pepper; 1 package cornbread mix (8.5 ounce); 1 cup milk (as directed on package for cornbread); 1 egg (as directed on package for cornbread); 0.5 cup sour cream; 0.5 cup shredded cheddar cheese; 0.25 cup fresh cilantro (chopped)

A flavorful and hearty chili loaded with tender pork, smoky poblano peppers, and black beans, served with fluffy cornbread and your favorite toppings.

Prep: 20 min
Cook: 1 hr
Total: 1 hr 20 min
Servings: 7
Cuisine: Mexican
Difficulty: Medium
Cost: $3.34/serving

Dietary

Nut-Free
High-Protein
High-Fiber

Ingredients

1.5 pound boneless pork shoulder (trimmed and cut into 1/2-inch cubes)
1 tablespoon olive oil
1.5 yellow onions (chopped)
3 poblano peppers (seeded and diced)
4 clove garlic (minced)
1 can crushed tomatoes (28 ounce)
2 can black beans (15 ounce, rinsed and drained)
3 cup chicken broth
2 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1.5 teaspoon salt
0.75 teaspoon black pepper
1 package cornbread mix (8.5 ounce)
1 cup milk (as directed on package for cornbread)
1 egg (as directed on package for cornbread)
0.5 cup sour cream
0.5 cup shredded cheddar cheese
0.25 cup fresh cilantro (chopped)

Instructions

Season pork shoulder cubes with 1 teaspoon salt and 1/2 teaspoon black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add pork in batches if necessary and sear until browned on all sides. Remove pork from the pot and set aside.
Reduce heat to medium. Add chopped yellow onion and diced poblano peppers to the pot and cook for 5-7 minutes until softened, stirring occasionally.
Stir in minced garlic and cook for 1 minute until fragrant. Add crushed tomatoes, black beans, chicken broth, chili powder, ground cumin, dried oregano, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Return the seared pork to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 45 minutes to 1 hour, or until the pork is tender and flavors have melded. Stir occasionally.
While chili simmers, prepare the cornbread mix according to package directions, baking in a cast iron skillet or baking dish as specified.
Serve the chili hot with warm cornbread and optional toppings like sour cream, shredded cheddar cheese, and fresh cilantro.

Notes

Chili tastes even better the next day as the flavors deepen. Store leftovers in an airtight container for up to 3-4 days.

Nutrition (per serving)

Calories: 610
Protein: 42 g
Carbohydrates: 58.5 g
Fat: 24.5 g
Fiber: 10.5 g
Sodium: 1150 mg
Saturated Fat: 9.5 g
Sugar: 12 g
Cholesterol: 105 mg