Slow Cooker Poblano Tomatillo Pork Chili
This slow cooker pork chili is a cozy, must-make recipe for fall and winter. With roasted poblanos, fresh tomatillos, pinto beans, and tender pork, it cooks down into a rich, hearty chili with smoky depth and a burst of fresh flavor.
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Servings: 4 servings
Ingredients
- 4 large poblano peppers sliced in half lengthwise (seeds and stems removed)
- 2 tbsp olive oil
- 2 lb pork loin roast, chopped
- Salt and pepper to taste
- 2 jalapeno peppers chopped
- 4 cloves garlic chopped
- 2 lbs tomatillos, husks removed, quartered
- 2 (15-ounce) cans cannellini beans, drained
- 3 tbsp chili powder
- 3 cups chicken broth
- chopped cilantro, crumbly white cheese, sliced limes, avocado, and sliced jalapenos, for serving
Instructions
- 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.
Notes
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.
Recipe from The Spicy Food Lover's Cookbook by Michael Hultquist. Recipe shared with permission from the author.
Nutrition Estimate
Calories: 501kcal | Carbohydrates: 26g | Protein: 57g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 146mg | Sodium: 871mg | Potassium: 1923mg | Fiber: 9g | Sugar: 14g | Vitamin A: 2724IU | Vitamin C: 168mg | Calcium: 77mg | Iron: 4mg
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