Pork And Poblano Green Chili Pot
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
4 large
Poblano Pepper2 tbsps
Extra-Virgin Olive Oil4 cloves
Garlic (chopped or sliced)1
Salt1.5 tsps
Ground Cumin (half a palmful)1 tbsp
Honey2 cups
Chicken Stock2
Limes1 cup
Milk1 cup
Polenta (quick cooking)Directions:
1
Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently
2
Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool
3
Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop
4
Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper
5
Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree
6
Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock
7
Bring the mixture to a boil, reduce the heat to low for the flavors to combine
8
Slice and finely chop the cooked pork and stir into the chili
9
When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal
10
To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat
11
Slice the remaining lime into wedges and serve alongside the chili
12
For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil
13
Whisk in the polenta, stirring until the polenta just pulls from the side of the pot
14
Stir in the Manchego cheese and serve warm