Savor the Spices: Poblano & Pork Tenderloin Chilli Delight

Embrace the warmth of the kitchen and the tantalizing aroma of spices with a comforting bowl of Poblano & Pork Tenderloin Chili. This hearty and flavoursome dish brings together the robust flavours of tender pork, earthy poblano peppers, and a medley of aromatic spices. Join us as we embark on a culinary journey that celebrates the fusion of textures and tastes, creating a symphony of flavours that will leave you craving more.

The Poblano & Pork Tenderloin Chili is a celebration of contrasts, balancing the subtle heat of the poblano peppers with the tender succulence of the pork tenderloin. As the ingredients simmer and mingle in perfect harmony, the dish gradually unfolds into a medley of flavours that dance on your taste buds, leaving a lasting impression of warmth and satisfaction.

The key to this tantalizing dish lies in the careful selection and combination of spices. From the bold notes of cumin and smoked paprika to the subtle hints of oregano and garlic, each spice is meticulously chosen to complement the richness of the pork and the mild, smoky essence of the poblano peppers. The result is a symphony of flavours that embodies both comfort and excitement, making every spoonful a delightful journey for the senses.

Moreover, the versatility of the Poblano & Pork Tenderloin Chili allows for a myriad of serving options. Whether ladled generously over a bed of fluffy rice, paired with warm, crusty bread, or enjoyed on its own with a dollop of cooling sour cream and a sprinkle of fresh cilantro, this chili is sure to be a showstopper on any dining table, warming both the body and the soul.

As we bid farewell to the lingering warmth of the Poblano & Pork Tenderloin Chili, we carry with us the memories of its vibrant flavours and comforting embrace. This delightful dish serves as a testament to the power of carefully chosen spices and the art of culinary harmony. So, let us continue to savour the spices, one dish at a time, as we explore the endless possibilities of flavour and texture, creating moments of joy and satisfaction that linger long after the last spoonful.

Poblano & Pork Tenderloin Chili

Wonderbag Chef

Rated 4.0 stars by 1 users

Category

Main

Servings

10-12

Prep Time

20 minutes

Cook Time

5

My favourite recipe ever!

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Ingredients

• 3 Tbsp extra virgin olive oil

• 900g pork tenderloin, cut in ½ cm bits

• Salt and pepper
• 2 Tbsp + 2 tsp chili powder
• 1 Tbsp + ¾ tsp ground cumin
• 5 cloves garlic, minced
• 2 cups chopped onions
• 1 ½ tsp smoked paprika
• 1 tsp ground coriander
• ¼ tsp ground cinnamon
• 2 bay leaves
• 2 Tbsp fresh thyme
• 2 Tbsp fresh oregano

• 115g can green chilies (mild or medium), diced

• 2 fresh poblano chilies, seeds removed, chopped 6 ½ cm bits

• ½ cup scallions, chopped
• 2 Tbsp tomato paste
• 3 cups chicken stock

• 800g canned, diced tomatoes

• 7 cups cooked beans (pinto, kidney, black or navy)
• 1 Tbsp fresh lime juice
• 2 tsp toasted whole cumin seeds

• To Serve - Chopped fresh coriander, lime wedges, queso fresco, sour cream

Directions

1. Heat olive oil in a 6-quart heavy cooking pot with a tight-fitting lid. Add pork, salt, and pepper, brown lightly on all sides. Add spices (2 Tbsp chili powder, 1 tsp cumin) directly to the meat, let cook for 2 minutes.

2. Add garlic and onions, sprinkle lightly with salt. Add additional olive oil if needed. Cook until onions are lightly browned. Add remaining chili powder and cumin, paprika, coriander, cinnamon, bay leaves, thyme, and oregano. Gently stir to combine. Add chilies, scallions and tomato paste, season with salt and pepper. Add 2 cups chicken stock and diced tomatoes. Add 5 ½ cups of the beans to the pot.

3. Puree remaining 1 ½ cups beans with 1 cup of stock to thicken chili, add to the pot, and stir well. Bring to a slow boil for 20 minutes. Stir bottom to prevent scorching. Place the lidded pot in Wonderbag for 5 hours.

4. To serve: Stir in 1 Tbsp fresh lime juice and season with salt and pepper to taste. Sprinkle with cumin seeds. Serve with chopped fresh coriander, lime wedges, queso fresco, and sour cream.

Recipe Note

Difficulty Rating: 3