MAKE-AHEAD: Chili is best made 1 to 3 days before serving, since the flavor builds as it sits. Refrigerate in a covered container and gently reheat when ready to serve.
poblano peppers in a food processor until finely chopped but not puréed;
transfer to a large bowl. Pulse onion, bell pepper, jalapeño, and garlic in
food processor until finely chopped but not puréed. Strain to remove any excess
liquid and combine vegetables with poblano peppers.
oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat.
Add pepper mixture, reduce heat to medium, and cook, stirring occasionally,
until vegetables are well softened, 10 to 12 minutes. Stir in pork, broth,
tomatoes and their liquid, and cumin.
Makes 16 (1
to a simmer, partially cover, reduce heat to low, and simmer gently, stirring
occasionally, until pork is very tender, about 2 hours. Add beans and cook
until heated through, about 10 minutes more. Serve hot or warm.