Pork and Poblano Chili

Recipe courtesy of Njbride07

• 1 ½ pounds poblano peppers (8 to 10 peppers) seeded and roughly chopped
• 1 large onion, coarsely chopped
• 1 large green bell pepper, roughly chopped
• 1 jalapeno, seeded and chopped
• 6 garlic cloves, peeled
• 1 TBSP extra virgin olive oil
• 4 pounds lean pork, cut into ¾ inch pieces
• 2 cups low sodium chicken broth
• 1 20 oz can diced tomatoes, with liquid
• 2 teaspoons ground cumin
• 1 15 oz cans cannellini beans, rinsed and drained

Pulse poblano peppers in a food processor until finely chopped but not pureed.  Transfer to a large bowl.  Pulse onion, bell pepper, jalapeno and garlic in food processor until finely chopped but not pureed.  Strain to remove any excess liquid and combine vegetables with poblano peppers.

Heat oil in a large, heavy bottomed saucepan or Dutch oven over medium high heat.  Add pepper mixture; reduce heat to medium and cook, stirring occasionally until vegetables are well softened, 10 to 12 minutes.  

Stir in pork, broth, tomatoes and their liquid and cumin.  Bring to a simmer, partially cover, reduce heat to low and simmer gently, stirring occasionally, until pork is very tender, about 2 hours.  Add beans and cook until heated through, about 10 minutes more.  Serve hot or warm

Season as you see fit at this point.  You might want to add more “heat”.