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Poblano & 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

2 lbs 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

2 Tbsp fresh oregano

4 oz can 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

28 oz canned, diced tomatoes

7 cups cooked beans (pinto, kidney, black or navy)

1 Tbsp fresh lime juice

2 tsp toasted whole cumin seeds


Chopped fresh cilantro, lime wedges, queso fresco, sour cream.


Heat olive oil in a 6-quart heavy cooking pot with a tight-fitting lid. Add pork, salt, and pepper, brown lightly on all sides. Add spices (2 Tbsp chili powder, 1 tsp cumin) directly to the 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 a slow boil for 20 minutes. Stir bottom to prevent scorching. Place the 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. Difficulty Rating: 3


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