PREP TIME: 20 minutes
COOK TIME: 2 hours 40 minutes
This “verde” or green-style chili gets full-bodied flavor and a nice hit of heat from a mixture of peppers. (You can substitute Anaheim or bell peppers for the poblanos.) Low-fat, high-flavor boneless pork loin roast is your best bet for good value; pork round cutlet and loin chops are also good. Many butchers will cut the pork for you.
1½ pounds poblano peppers (8 to 10 peppers), seeded and roughly chopped
1 large onion, coarsely chopped
1 large green bell pepper, roughly chopped
1 jalapeño, seeded and chopped
6 garlic cloves, peeled
1 tablespoon extra-virgin olive oil
4 pounds lean pork, cut into ¾-inch pieces
2 cups lower-sodium chicken broth
1 (28-ounce) can unsalted diced tomatoes, with liquid
2 teaspoons ground cumin
2 (15-ounce) cans cannellini beans, rinsed and drained
Pulse poblano peppers in a food processor until finely chopped but not puréed; transfer to a large bowl. Pulse onion, bell pepper, jalapeño, and garlic in food processor until finely chopped but not puréed. 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.
Makes 16 (1-cup) servings
NUTRITION AT A GLANCE
Per serving: 220 calories, 6 g fat, 1.5 g saturated fat, 27 g protein, 14 g carbohydrate, 5 g fiber, 230 mg sodium
MAKE-AHEAD: Chili is best made 1 to 3 days before serving, since the flavor builds as it sits. Refrigerate in a covered container and gently reheat when ready to serve.