POBLANO AND PORK TENDERLOIN CHILI
This amazingly flavorful dish is worth the few extra ingredients and moments to chop and assemble
- 3 Tbsp extra virgin olive oil
- 2lb/1kgs pork tenderloin, cut in ½ inch bits
- Salt and pepper
- 2 Tbsp + 2 tsp chili powder
- 1 Tbsp + ¾ tsp ground cumin
- 5 cloves garlic, minced
- 2 cups chopped onions
- 1 ½ tsp smoked paprika
- 1 tsp ground coriander
- ¼ tsp ground cinnamon
- 2 bay leaves
- 2 Tbsp fresh thyme, chopped
- 2 Tbsp fresh oregano, chopped
- 4oz/113g green chilies (mild or medium), diced
- 2 fresh poblano chilies, seeds removed, chopped ¼ inch bits
- ½ cup scallions, chopped
- 2 Tbsp tomato paste
- 3 cups chicken stock
- 28oz/794g canned, diced tomatoes
- 7 cups cooked beans (pinto, kidney, black or navy)
- 1 Tbsp fresh lime juice
- 2 tsp toasted whole cumin seeds
- Toppings: Chopped fresh cilantro, lime wedges, queso fresco, sour cream
Heat olive oil in 6 quart heavy cooking pot with tight fitting lid. Add pork, salt and pepper, brown lightly on all sides.
Add spices (2 Tbsp chili powder, 1 tsp cumin) directly to meat, let cook for 2 minutes. Add garlic and onions, sprinkle lightly with salt. Add additional olive oil if needed. Cook until onions are lightly browned.
Add remaining chili powder and cumin, paprika, coriander, cinnamon, bay leaves, thyme and oregano. Gently stir to combine. Add chilies, scallions and tomato paste, season with salt and pepper.
Add 2 cups chicken stock and diced tomatoes. Add 5 ½ cups of the beans to the pot. Puree remaining 1 ½ cups beans with 1 cup of stock to thicken chili, add to the pot and stir well.
Bring to slow boil for 20 minutes. Stir bottom to prevent scorching. Place lidded pot in Wonderbag for 5 hours.
To serve: Stir in 1 Tbsp fresh lime juice and season with salt and pepper to taste. Sprinkle with cumin seeds. Serve with chopped fresh cilantro, lime wedges, queso fresco and sour cream.