Pork and Poblano Chili

Recipe Image

This recipe makes 16 servings
Recipe Nutrition Info Comments 0
Chef's View
This “verde” or green-style chili gets full-bodied flavor and a nice hit of heat from a mixture of peppers. Low-fat, high-flavor boneless pork loin roast is your best bet for good value; pork round cutlet and loin chops are also good. Many butchers will cut the pork for you, so just ask.


  • 1 1/2 pounds pepper(s), poblano chile
    (8-10 peppers) seeded and roughly chopped
  • 1 large onion(s)
    coarsely chopped
  • 1 large pepper(s), green, bell
    roughly chopped
  • 1 medium pepper(s), jalapeno
    seeded and chopped
  • 6 clove(s) garlic
  • 1 tablespoon oil, olive, extra-virgin
  • 4 pounds pork, lean boneless
    cut into 3/4-inch pieces
  • 2 cup(s) broth, chicken, less sodium
  • 28 ounce(s) tomatoes, diced, no salt added
    with liquid
  • 2 teaspoon cumin, ground
  • 30 ounce(s) beans, cannellini
    rinsed and drained


  • 1

    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.

  • 2

    Pulse 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.

  • 3

    Heat 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.

  • 4

    Bring 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.

  • Makes 16 (1 cup) servings.
Nutritional Information Amount Per Serving
  • Calories220
  • Total Fat6g
  • Saturated Fat1.5g
  • Sodium230mg
  • Carbohydrates14g
  • Dietary Fiber5g
  • Protein27g
  • Cholesterol-
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