Sunday, November 11, 2012

Pork and Poblano Chili

  • 1 1/2 lbs. poblano peppers (8-10 peppers), seeded and roughly chopped
  • 1 large onion, coarsely chopped
  • 1 large green bell pepper, roughly chopped
  • 1 jalapeno, seeded and chopped
  • 6 garlic cloves, peeled
  • 1 tbsp extra-virgin olive oil
  • 4 lbs. lean pork, cut into  3/4-inch pieces
  • 2 cups lower-sodium chicken broth
  • 1 (28-ounce) can unsalted diced tomatoes, with liquid
  • 2 tsp ground cumin
  • 2 (15-ounce) cans canellini beans, rinsed and dried
Makes 16 (1-cup) Servings
  1. Pulse poblano peppers in a food processor until finely chopped but not pureed; transfer to a large bowl. Pulse onion, bell pepper, jalapeno, and garlic in food processor until finelt chopped but not pureed. Strain to remove any excess liquid and combine vegetables with poblano peppers.
  2. Heat oil in a large, heavy-bottomed saucepan orr dutch oven over medium-high heat. Add pepper mixture, reduce ehat to medium, and cook, stirring occasionally, until vegetables are softened, 10-12 minutes. Stir in pork, broth, tomatoes and their liquid, and cumin. Bring to a simmer, partially cover, reduce heat to low, and simmer gently, stirring occasionally, until pork is very tender, about 2 hours. Add beans and cook until heated through, about 10 minutes more. Serve hot or warm.
Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I was cleaning out the pantry and fridge this big football weekend and this chili looked too good to pass up. This chili is not your typical chili because it contains pork cut into small pieces and lots of vegetables including 3 kinds of peppers. mt mother and I had this chili for game day this past weekend and we LOVED it. This chili was packed with heat (not too much heat!) and flavor. It also quickly filled you up due to all the vegetables and with so little points. This chili is even better the next day when all the flavors are blended together. The pork also melts in your mouth which is SO good. I highly recommend serving this chili at your next game day party. This chili is filled with so much heat and flavor people will be going back for more. If your guests include Iron Chefs Jose Garces or Bobby Flay, they will be very impressed. Iron Chef Flay, I'm still waiting to challenge you to a Tailgating Throwdown at Boston College!

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