Pork With Poblano Chili Grapes And Cracked Pepper Recipes

PORK AND POBLANO GREEN CHILI POT

Steps:

• Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
• Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
• To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
• For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

PORK AND POBLANO CHILI RECIPE - (4.7/5)

Steps:

• 1 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. 2 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. 3 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. 4 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

GRILLED PORK AND POBLANO PEPPERS

Steps:

• Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.

SLOW-COOKER ARIZONA POBLANO PORK

Steps:

• Sprinkle roast with 2 tablespoons fajita seasoning. In a large skillet, heat oil over medium heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. In a large bowl, combine the next 8 ingredients and remaining 1 tablespoon fajita seasoning; pour over meat. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, about 3 hours., Remove roast; cool slightly. Cut pork into 1-in. cubes; return to slow cooker. Heat through. If desired, serve pork with rice and hot sauce., Freeze option: Place cubed pork in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.