pork-poblano-chili

I really wanted to find a good use for some of the Poblano Chilies I’ve been eying at the market and some of the sausage our family recently made.  After taking a recipe from Epicurious and changing it around to my liking, here it is: seriously spicy, but with amazing flavor, this chili will warm you heart and soul.

2-3 lb. Poblano Chilies, charred, peeled, and de-seeded (a how-to show here by the wonderful Pioneer Woman) (I used on of these left over for the chili in my guacamole…amazingly good)
1/2 lb pork sausage, taken out of the casing
1 15oz can diced tomatoes, juice and all
1 can, 15oz, black beans, rinsed
2 onions, peeled and chopped
2 T. flour
2 t. cumin
2 t. oregano
Juice of 1 lemon
1 bottle beer
2 Qt. chicken or veggie stock
salt and pepper to taste

In the base of a stockpot over med heat, brown pork and onions together (about 10min), breaking up the chunks of pork with the back of a wooden spoon.  Add flour and cook 5 more min.  Add beer to deglaze (get all the fun tasty brown bits off the bottom of the pan).  Add chilies, spices, tomatoes with juice, lemon, black beans, and stock.  Allow to simmer over low heat for 30 min.  Taste and add salt and pepper as needed.  Top with some shredded cheese and you’ll be in Poblano heaven.  Be careful: this only gets increasingly hot as the days go by.

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