Poblano Pork Chili
- 1 ½ tablespoons corn or vegetable (soybean) oil
- 2 pounds boneless pork loin chops, cut into 1-inch cubes
- 4 cups reduced sodium chicken broth
- 1 ¾ cups finely chopped onion
- 4 large garlic cloves, finely minced
- 1 jar (16 oz.) salsa verde (green chili salsa)
- 2 large poblano peppers, seeded and chopped
- 2 cans (4.5 oz.) chopped green chilies, undrained
- 2 cans (15.5 oz.) white or golden hominy, rinsed and drained
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- ¼ teaspoon crushed red pepper
- ¼ teaspoon ground cloves
- ½ teaspoon ground black pepper
- 3 tablespoons flour
- 1 can (15-16 oz.) black beans, rinsed and drained
- ½ cup chopped cilantro
Garnishes/toppings: Crushed corn tortilla chips, cilantro, sour cream, angel hair coleslaw, sliced radishes, lime wedges.
Heat oil in a large 12-inch skillet over medium-high heat until hot. Add pork cubes and cook, browning on all sides and stirring frequently, about 10 minutes.
Place pork in 5-quart slow cooker pot along with broth, onions, garlic, poblanos, green chilies, hominy, cumin, oregano, cloves, black and red pepper. Cover and cook on low for 8 hours. At the 7 ½ hour mark, remove ½ cup chili liquid in glass bowl and add flour; stir to make a paste.
Add this paste back to chili and stir well. Add beans and stir. Cook another 30 minutes or until chili is thickened slightly. Stir in cilantro. Serve with desired garnishes and toppings, and corn tortillas, too. Makes about 14-15 cups (7-8 servings).
Recipe by culinary dietitian and nutritionist Kim Galeaz, RDN CD