Hearty Pork Chili
with Kidney Beans and Poblano Peppers
It doesn’t matter if the weather’s hot or cold where you are—it’s chili season. In this version, we’re keeping things simmering with ground pork, kidney beans, poblano peppers, and our special Mexican spice blend, which has just the tiniest bit of heat. It’s mild enough for your kids to gobble up but has plenty of flavor to satisfy the adults. Break out the hot sauce if you like it scorching.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit
Scallions
4 clove
Garlic
1 box
Kidney Beans
2 unit
Poblano Pepper
20 ounce
Ground Pork
2 tablespoon
Mexican Spice Blend
2 unit
Chicken Stock Concentrate
2 box
Crushed Tomatoes
1 cup
Cheddar Cheese
(Contains Milk)
8 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Drain and rinse beans. Core and seed poblanos, then cut into ½-inch squares.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork and Mexican spice, breaking up meat into pieces. Cook, stirring occasionally, until crisped at the edges and no longer pink, 4-6 minutes. Season with salt and pepper. Remove from pan and set aside on a plate.
Add a drizzle of oil, scallion whites, poblanos, and garlic to pan. Cook, tossing, until lightly browned and softened, about 5 minutes. Season with salt and pepper.
Stir in stock concentrates, beans, crushed tomatoes, and ½ cup water. Bring to a boil, then lower heat. Let simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
Return pork and any drippings to pan. Simmer until saucy and very thick, about 5 minutes longer.
Divide chili between bowls. Sprinkle with cheddar and a dollop of sour cream. Sprinkle with scallion greens and serve.
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