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1
Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently.
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2
Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool.
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3
Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
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4
Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper.
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5
Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree.
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6
Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock.
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7
Bring the mixture to a boil, reduce the heat to low for the flavors to combine.
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8
Slice and finely chop the cooked pork and stir into the chili.
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9
When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
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10
To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat.
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11
Slice the remaining lime into wedges and serve alongside the chili.
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12
For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil.
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13
Whisk in the polenta, stirring until the polenta just pulls from the side of the pot.
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14
Stir in the Manchego cheese and serve warm.
