- 6 poblano peppers
- 2 tablespoons butter
- 1-1/2 pounds pork tenderloin, cut into 1-inch pieces
- 2 medium sweet red or yellow peppers, coarsely chopped
- 1 large sweet onion, coarsely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons chili powder
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 cups chicken broth
- Optional toppings: sour cream, shredded Monterey Jack cheese, crumbled tortilla chips and lime wedges
- Place poblano peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes.
- Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers.
- In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon.
- In same pan, add red peppers, onion and jalapeno; cook, covered, over medium heat 8-10 minutes or until tender, stirring occasionally. Stir in chili powder, garlic, salt and nutmeg. Add broth, roasted peppers and pork; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until pork is tender. Serve with toppings as desired. Yield: 6 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Spicy Pork & Green Chili Verde
"This was a pretty good chili in a pinch. Will keep it in the file."
"It's a really good tasting chili. I wish it made more. I may need to double next time so I have leftovers. The pain point was peeling the peppers after roasting, but otherwise easy to bring together. My husband and I both thought it was only a touch spicy but our teenager, who is more sensitive to spice, thought it was too spicy."