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American Recipes

Hearty Pork Chili

Hearty Pork Chili

Hearty Pork Chili

with Kidney Beans and Poblano Peppers

Recipe Development TeamPublished on February 27, 2018

4.2

(1.6K customers rated)

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It doesn’t matter if the weather’s hot or cool 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.

Tags:

Spicy

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

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

/ per serving

Energy (kJ)2761 kJ

Calories660 kcal

Fat38 g

Saturated Fat15 g

Carbohydrate40 g

Sugar10 g

Dietary Fiber8 g

Protein42 g

Cholesterol135 mg

Sodium1030 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Large Pan

Instructions

Prep

1

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.

Cook Pork

2

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.

Sweat Veggies

3

Add a drizzle of oil, scallion whites, poblanos, and garlic to same pan. Cook, tossing, until lightly browned and softened, about 5 minutes. Season with salt and pepper.

Simmer Chili

4

Stir stock concentrates, beans, tomatoes, and ½ cup water into pan. Bring to a boil, then lower heat and let simmer until slightly thickened, about 5 minutes. Season with salt and pepper.

Finish Chili

5

Return pork and any drippings to pan. Simmer until saucy and very thick, about 5 minutes longer.

Plate and Serve

6

Divide chili between bowls. Sprinkle with cheddar and scallion greens. Dollop with sour cream and serve.

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