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Pork and Poblano Green Chili Pot (Rachael Ray) Recipe

Pork and Poblano Green Chili Pot (Rachael Ray) Recipe

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Pork and Poblano Green Chili Pot (Rachael Ray)

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Ingredients:

Serving

4 large poblano peppers
2 jalapeno peppers
2 tbsp extra-virgin olive oil
2 onions, chopped
3 to 4 cloves garlic, chopped or sliced
12 tomatillos, peeled and chopped
salt and freshly ground black pepper
a handful fresh cilantro leaves
1 1/2 tsp ground cumin , half a palmful
1 tbsp honey
2 cups chicken stock
1 1/2 lb cooked pork, finely chopped
2 limes
2 cups chicken stock
1 cup milk
1 cup quick cooking polenta
1 cup shredded manchego cheese
serving suggestion: serve with the cheesy polenta or warm tortillas , chips for dipping , wrapping or dunking.

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1111.33 Kcal (4653 kJ)
Calories from fat	618.38 Kcal
		% Daily Value*
Total Fat	68.71g	106%
Cholesterol	231.57mg	77%
Sodium	904.44mg	38%
Potassium	1436.32mg	31%
Total Carbs	52.49g	17%
Sugars	19.46g	78%
Dietary Fiber	6.29g	25%
Protein	72.18g	144%
Vitamin C	36.9mg	61%
Vitamin A	1.2mg	39%
Iron	3.6mg	20%
Calcium	827.2mg	83%

Amount Per 100 g
Calories	138.26 Kcal (579 kJ)
Calories from fat	76.93 Kcal
		% Daily Value*
Total Fat	8.55g	106%
Cholesterol	28.81mg	77%
Sodium	112.52mg	38%
Potassium	178.69mg	31%
Total Carbs	6.53g	17%
Sugars	2.42g	78%
Dietary Fiber	0.78g	25%
Protein	8.98g	144%
Vitamin C	4.6mg	61%
Vitamin A	0.1mg	39%
Iron	0.5mg	20%
Calcium	102.9mg	83%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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