First For Women Magazine sometimes has some really great recipes in it. Whenever I’m on a long line at the supermarketI usually pick it up and browse through it. They usually also include some very interesting articles relating to health or various health conditions. I ended up buying their January 18th issue because it had a great centerfold of 21 Instant Energy Snacksmost of which are SCD legal. I hope to try them someday. But todayI tried the recipe for Pork And Poblano Chili that was in the magazine. It was really good. I had never made chili with poblanos before and I didn’t know what to expect as far as level of spiciness. The resulting chili was not very spicy at all. In factif I made it againI would increase the level of “heat”. But otherwiseit was a really great meal. I made some tweaks to their recipe since it made 16 servingsand I only wanted to make about 4. I also tend to like chili that is a little heavier on the veggies than normal. And I thought pineapple juice would work nicer with the pork and peppers than chicken broth.
Pork And Poblano Chili Ingredients
2 poblano peppersseeded and roughly chopped
1 large onionfinely chopped
1 green bell pepperfinely chopped
1 jalapeno pepperseeded and finely chopped
1/2 tsp granulated garlic
1 TB olive oil
1 lb lean porkcut into 3/4″ chunks
1/2 cup pineapple juice
1 cup water
1 can (28 oz) diced tomatoes with liquid
2 tsp ground cumin
1 can (15 oz) cannellini beansrinsed and drained
salt and pepper to taste
In food processorpulse poblano peppers until finely chopped but not pureed. In heavy casserole or saucepanover medium heatcook onionspeppersjalapenosgarlic and poblanos in oil for about 10 minutesstirring occasionallyuntil onions are translucent. Add porkjuicewatertomatoesand cumin. Bring to a simmer. Partially coverreduce heat to lowand let simmer 1 hour. Remove cover and simmer another hourstirring occasionallyuntil pork is tender and chili is thickened. Add beanscook about 10 minutes or until heated through.