Pork and Poblano Chili

October 15, 2019


    With fall coming into full swing and most of us starting to feel a little chill creeping in it seemed like a good time to come up with something a that seems fall like.  This thick chili has the right amount of spice and a slightly smoky flavor. 

    I hope you enjoy.



2 pound pork roast (I suggest a boneless center cut but any type works well)

4 cups of tomato sauce

5 medium poblano peppers

3 cloves of garlic (minced)

1/3 cup of chili powder

2 tablespoons of ground cumin

2 tablespoons of olive oil

2 tablespoons of all purpose flour

2 teaspoons of smoked paprika

1/2 teaspoon of salt

1/4 cup chopped red onion (optional)

1/4 cup of grated cheddar cheese (optional)




Dice the pork into 1/2 inch cubes. Clean and seed the poblanos, then cut them into 1/2 inch pieces. Mix the flour and salt together in a mixing bowl. Toss the pork in the flour mixture, giving it a light coating.  In a dutch oven or stock pot, heat the olive oil over medium heat.  Brown the pork.  Add the minced garlic and poblanos. Add the cumin, chili powder and paprika. Saute for 5 to 7 minutes. 

Pour in the tomato sauce. Stir to mix evenly.  Reduce the heat to low-medium.  Cover the pan and allow to simmer for 30 minutes.

Serve with optional topping of cheese and onions.



Tags: Raspberry Puff Pastry