| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 large poblano peppers
- 2 jalapeno peppers
- 2 tablespoons extra-virgin olive oil
- 2 onions, chopped
- 3 to 4 cloves garlic, chopped or sliced
- 12 tomatillos, peeled and chopped
- Salt and freshly ground black pepper
- A handful fresh cilantro leaves
- 1 1/2 teaspoons ground cumin, half a palmful
- 1 tablespoon honey
- 2 cups chicken stock
- 1 1/2 pounds cooked pork, finely chopped
- 2 limes
- 2 cups chicken stock
- 1 cup milk
- 1 cup quick cooking polenta
- 1 cup shredded Manchego cheese
- Serving suggestion: Serve with the cheesy polenta or warm tortillas, chips for dipping, wrapping or dunking.
Instructions
- Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
- 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. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
- 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. Slice the remaining lime into wedges and serve alongside the chili.
- For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 934 |
| Total Fat | 47 g |
| Saturated Fat | 17 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 8 g |
| Sugar | 22 g |
| Protein | 56 g |
| Cholesterol | 154 mg |
| Sodium | 1928 mg |
| Serving Size | 1 of 4 servings |
| Calories | 934 |
| Total Fat | 47 g |
| Saturated Fat | 17 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 8 g |
| Sugar | 22 g |
| Protein | 56 g |
| Cholesterol | 154 mg |
| Sodium | 1928 mg |
Reviews
Great chili !!! Looks ugly but taste is super…Just reduced the jalapenos and added four additional poblanos…everyone wants this recipe after they have eaten it….be sure to have the “cheesy grits” available since they really make the chili special.
This was very good, and quite easy to make. The only change I made was to include fewer jalapenos (I used half of one) — Rachael (I’ve learned) has the tendency to make dishes that are a little too spicy for our taste.. even my husband who loves spicy food. But overall this was a very good dish — surprisingly good in fact!