You haven’t had chili until you’ve had this version. Tender pork loin, earthy roasted poblano peppers and tomatillos come together to create one of my favorite dishes. The only work here is in roasting the poblano peppers, which roast up quickly in the broiler. Then it’s “set it and forget it”. Just dump it all into the slow cooker and go about your business until it’s done. — from The Spicy Food Lovers’ Cookbook by Michael Hultquist
- 4 large poblano peppers, sliced in half lengthwise
- 2 tbsp (30 ml) olive oil
- 2 lb (907 g) pork loin roast, chopped
- Salt and pepper, to taste
- 2 jalapeno peppers, chopped
- 4 cloves of garlic, chopped
- 2 lbs (907 g) tomatillos, husks removed, quartered
- 2 (15-oz [425 g]) cans cannellini beans, drained
- 3 tbsp (27 g) chili powder
- 3 cups (720 ml) chicken broth
- Chopped cilantro, crumbly white cheese, sliced limes, avocado, and sliced jalapenos, for serving
- Set the oven to broil. Place the poblano peppers on a baking dish, skin sides up. Broil them for 15 to 20 minutes, until the skins blacken and char. Remove them from the heat and let them cool enough to handle. Peel off the puffy skins and discard them. Roughly chop the poblanos and toss them in the slow cooker.
- Heat a large pan to medium heat and add the olive oil. Season the pork with a pinch of salt and pepper. Add the pork and jalapeno peppers to the pan and cook them for about 5 minutes. You want a dark crust to start to form on the pork.
- Add the garlic and cook another minute, stirring. Toss the whole thing in the slow cooker.
- Add the tomatillos, cannellini beans, chili powder, chicken broth, salt and pepper to the slow cooker. Cook for 6 hours on low. Scoop the chili into bowls and garnish with chopped cilantro, crumbly white cheese, sliced limes, avocado, and sliced jalapenos.
- If you’d like a thinner consistency to your chili, add more stock to the mix. As a flavor enhancer, try using beer instead of broth. Mike recommends a strong IPA.
- Poblano peppers are very low on the heat scale, though you’ll get a huge amount of flavor with them, particularly from the roasting. If you’re looking for more heat, toss in a few hotter peppers, or increase the amount of chili powder.
- Prep Time: 15 minutes
- Cook Time: 6 hours 20 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Calories: 785
- Sugar: 19
- Fat: 24.8g
- Carbohydrates: 56.2g
- Fiber: 18.3g
- Protein: 84.7g
Keywords: slow cooker pork chili, slow cooker tomatillo chili, roasted poblanos