Pork and Poblano Chili with Tomatillos and Chorizo

Pork and Poblano Chili with Tomatillos and Chorizo
Photo by Scott Phillips


  • 2 to 4 medium cloves garlic, chopped
  • 1 Tbs. cider vinegar
  • ¾ cup coarsely chopped tomatillos (remove husks and rinse before chopping)
  • 2 cups chopped yellow onion
  • 4-½ Tbs. vegetable oil
  • Kosher salt and freshly ground black pepper
  • ¾ cup hard cider
  • + 11 more ingredients
    • Garnishes: Crumbled queso fresco, chopped browned chorizo, chopped fresh cilantro
    • 2-½ to 3 cups chicken broth (homemade or lower-salt store-bought)
    • 7 cups cooked pinto beans (home-cooked or canned from four 15-oz. cans, rinsed and drained)
    • 2 lb. boneless country pork ribs, trimmed of excess fat, and cut into ¾-inch dice
    • 2 Tbs. chili powder
    • 2 dried bay leaves
    • 1 fresh poblano chile, chopped
    • ¾ cup fresh or thawed frozen corn kernels
    • 1 fresh serrano or jalapeño chile, chopped
    • 1 4-oz. can green chiles, drained
    • 1 Tbs. ground cumin

Heat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot. Pat the pork dry, and season with 1-1/2 tsp. salt and 3/4 tsp. pepper. Cook half of the pork, undisturbed, until browned, 2 to 3 minutes. Flip and cook, turning occasionally, until well browned, 2 to 3 ...

View full recipe at Fine Cooking


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