Pork and Poblano Chili

Want to know a simple secret for controlling the heat level of your chili? Seeds and membranes give chile peppers their kick. If you like your chili spicy hot, use the seeds and membranes; leave them out if mild chili fits your style.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Slow Cook: 7 hrs to 8 hrs (low) or 3-1/2 to 4 hours (high)

Pork and Poblano Chili

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Directions

  1. In a food processor combine poblano peppers, sweet pepper, and garlic. Cover and process until finely chopped. In a large skillet cook pork and onion over medium heat until meat is browned and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Add pepper mixture; cook and stir for 2 to 3 minutes more or until peppers are tender.
  2. Transfer meat mixture to a 3-1/2- or 4-quart slow cooker. Stir in beans, green salsa, broth, and cumin.
  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours; cool slightly. If desired, mash beans slightly with a potato masher.
  4. Before serving, stir in snipped cilantro. If desired, top each serving with cilantro leaves, sour cream, and/or red salsa. If desired, serve with Tortilla Strips.

Tortilla Strips

Directions

  1. Preheat oven to 350 degrees F. Brush tortillas with oil and sprinkle with chili powder. Cut tortillas into 1/2-inch strips. Place in a single layer on a baking sheet. Bake for 5 to 10 minutes or until golden and crisp; cool.
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Nutrition Facts (Pork and Poblano Chili)

  • Per serving:
  • 430 kcal ,
  • 19 g fat
  • (7 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 74 mg chol. ,
  • 1152 mg sodium ,
  • 37 g carb. ,
  • 9 g fiber ,
  • 4 g sugar ,
  • 27 g pro.
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