Poblanos Pork Chili Verde

Introducing Poblanos Pork Chili Verde, a hearty and flavorful dish that brings together the smoky essence of roasted poblano peppers and the richness of tender pork sirloin. This comforting chili is perfect for chilly evenings, combining rehydrated northern beans and a blend of aromatic spices to create a satisfying meal.

With its savory depth and a touch of heat, this recipe is sure to warm your heart and fill your home with irresistible aromas. Whether enjoyed on its own or served with warm tortillas, this chili is a delicious way to celebrate the bold flavors of Mexican cuisine!

Poblanos Pork Chili Verde

Ingredients:

2 Pork sirloin steaks (grocery stores cut these from the pork butt and can be found in the meat case)

1/2 bag of dried northern beans rehydrated

3 cloves minced garlic

1/2 medium chopped white onion

1/4 tsp Mexican oregano or marjoram

1/2 tsp ground cumin

1/8 cayenne powder

2 roasted, peeled, and diced poblano peppers

1 1/2 tsp salt

1/4 tsp black pepper

Instructions:

-Rinse and Rehydrate beans in water (keep the water)

-Remove stem and seeds from poblanos

-Roast poblanos, cool, peel, and cube. Set aside for last.

-Sauté until soft garlic & onion Add 1/2 the salt and all the herbs and spices

-Pour water and beans in a pot and cook, do not boil, until beans are soft.

-Stir in the onion, garlic, and salt/herb/spice mix into the beans

-Place pork steaks with the bone on top of beans. Add the poblanos, cover, and simmer on medium low for 1 hour

-Let cool to room temperature. Cut pork steak into bite-sized pieces. Place meat and bones back into pot.

-Add remaining salt and a couple tbsps of mashed beans to thicken

-Return to stove and simmer on low for 2 hours. (This helps keep the pork tender and moist).

-Remove bones

Notes:

Bean Preparation: Make sure to soak and rehydrate the northern beans well before cooking. This can take several hours or overnight, which will ensure they cook evenly and become tender.

Poblano Peppers: Roasting the poblanos enhances their flavor. You can roast them over an open flame, under a broiler, or on a grill until the skin is charred and blistered. Once cooled, peel off the skin for a smoother texture.

Pork Selection: Pork sirloin steaks are a great choice for this recipe due to their flavor and tenderness. You can also use other cuts like pork shoulder if you prefer, just adjust the cooking time as needed.

Adjusting Heat: The cayenne pepper adds a bit of spice, but you can adjust the amount to your taste. For a milder chili, reduce the cayenne or omit it altogether.

Cooking Time: Allowing the chili to simmer for a longer time helps the flavors meld together and keeps the pork tender. If you have time, letting it sit for an hour or two after cooking can enhance the taste even further.

Thickening the Chili: If you prefer a thicker consistency, adding mashed beans as mentioned in the recipe will help. You can also use a little cornstarch mixed with water if needed.

Serving Suggestions: This chili pairs wonderfully with warm tortillas, cornbread, or over rice. Consider garnishing with fresh cilantro, avocado, or a squeeze of lime for added freshness.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage. Reheat gently on the stove or in the microwave.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned beans instead of dried beans?

Yes, you can use canned beans to save time. If you do, drain and rinse the beans, then add them to the pot after sautéing the onion and garlic.

Reduce the cooking time, as canned beans are already cooked.

How can I adjust the spice level of the chili?

To adjust the spice level, you can reduce or omit the cayenne powder.

If you prefer a spicier chili, consider adding diced jalapeños or a dash of hot sauce to enhance the heat.

Can I make this recipe in a slow cooker?

Absolutely! You can brown the pork, onion, and garlic on the stovetop first, then transfer everything to a slow cooker.

Cook on low for 6-8 hours or until the pork is tender and the flavors meld.

What can I serve with this chili?

This chili pairs well with warm tortillas, cornbread, rice, or a fresh salad.

You can also top it with garnishes like avocado, cilantro, lime wedges, or shredded cheese for extra flavor.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

You can also freeze the chili for longer storage.

Just thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

How do I properly roast and peel poblano peppers?

To roast poblano peppers, place them under a broiler or directly over an open flame until the skin is charred and blistered, turning occasionally for even roasting (about 5-10 minutes).

Once roasted, place them in a bowl and cover with plastic wrap for about 10 minutes to steam.

This makes peeling easier. After steaming, use your fingers or a paper towel to gently rub off the skin, then remove the stem and seeds.

Can I use other types of pork for this recipe?

Yes, you can use other cuts of pork, such as pork shoulder or pork loin.

Just keep in mind that cooking times may vary; shoulder may require a longer cooking time for tenderness, while loin cooks faster.

How do I know when the beans are fully cooked?

If using dried beans, they are fully cooked when they are tender and creamy on the inside, which typically takes 1.5 to 2 hours on the stovetop after rehydrating.

You can taste a few beans to check for doneness.

If they are still hard, continue cooking and check every 15 minutes.

Is there a way to make this dish vegetarian?

Yes! To make a vegetarian version, omit the pork and replace it with additional beans, lentils, or vegetables like zucchini or mushrooms.

You can use vegetable broth instead of water for added flavor.

Can I prepare this dish in advance?

Definitely! You can prepare the chili in advance and store it in the refrigerator for up to 3 days.

The flavors often deepen and improve after a day.

Just reheat gently on the stovetop before serving.

It also freezes well for up to 3 months; just thaw and reheat when ready to enjoy.