Name: Roasted Poblano & Pork Green Chili
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 5
Ingredients: 3 poblano peppers, stemmed, seeded, and coarsely chopped into 3/4-inch pieces (about 3 cups); 4 cloves garlic cloves, peels on and left whole; 2 jalapeño peppers, seeds and membranes removed and chopped into 1/4- to 1/2-inch pieces (about 1/2 cup); 1 yellow onion, medium, chopped into 1/4- to 1/2-inch pieces (about 1 cup); 3 tbsp extra-virgin olive oil, divided; 1 ½ tsp kosher salt, divided; ¾ tsp ground black pepper, divided; 2 lb pork tenderloin, cut into 1 1/2-inch pieces; ¼ cup fine-grain cornmeal; 1 can fire-roasted diced tomatoes, 14.5 ounces; 1 prepared tomatillo (green) salsa, 16 ounces, about 1 1/2 cups; 3–4 cups low-sodium chicken broth, divided; 1 tsp dried oregano; 1 pinch ground cloves; 1 can white hominy, drained, 15 ounces; 0 Sliced avocado, for serving; 0 bunch Chopped fresh cilantro, for serving; 0 Plain nonfat Greek yogurt (or sour cream), for serving

Roasted Poblano & Pork Green Chili

A hearty, authentic green chili with roasted poblanos, tender pork, and hominy, inspired by the flavors of New Mexico and Colorado.

Prep25 min

Cook1h 15m

Total1h 40m

DifficultyMedium

Servings5

This green chili brings the bold, earthy flavors of roasted poblano and jalapeño peppers together with succulent pork tenderloin and white hominy. The slow simmer and a quick blender step create a rich, slightly thickened broth that coats every bite.

Serve it steaming hot with creamy avocado, fresh cilantro, and a dollop of Greek yogurt or sour cream. It's a satisfying one-pot meal that tastes even better the next day.

Method

Preheat the oven to 400°F with a rack in the center. Line a large rimmed baking sheet with foil or parchment. Place the poblanos, garlic, jalapeño, and onion on the sheet. Drizzle with 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast for 20–25 minutes, until the peppers and onion are golden and soft. Let cool, then peel the garlic and chop everything into small pieces.
While the vegetables roast, heat a large Dutch oven or heavy pot with a lid over medium heat. Add the remaining 2 tablespoons oil. Once hot, add half the pork, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring minimally, until lightly browned on all sides (about 4 minutes). The pork will not be fully cooked. Transfer to a plate. Repeat with the remaining pork and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Return all the pork to the pot.
Sprinkle the cornmeal over the pork and stir to coat. Add the diced tomatoes (with their juices), tomatillo salsa, 3 cups chicken broth, oregano, cloves, and the chopped roasted vegetables. Stir well.
Bring the chili to a simmer over medium-high heat, then reduce the heat to medium-low. Partially cover the pot and simmer for 20 minutes, stirring occasionally.
Ladle about 2 cups of the chili (avoiding large pieces of pork) into a blender. Hold the lid down with a folded towel and pulse a few times, then purée until smooth. Pour the purée back into the pot.
Stir in the drained hominy. Continue to simmer partially covered, stirring occasionally, until the pork is very tender, about 15 minutes more. Adjust the consistency with the remaining 1 cup of broth if needed. Serve hot, topped with avocado, cilantro, and yogurt or sour cream.

💡 Tips

For extra smokiness, char the poblanos and jalapeños directly over a gas flame before roasting.
The chili thickens as it sits; thin it with extra broth when reheating.
Leftovers taste even better the next day—store in the fridge for up to 4 days.

Inspired by a recipe from Well Plated

Roasted Poblano & Pork Green Chili

Ingredients

Method

💡 Tips

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