Pork and Poblano Green Chili Pot

1. 1

   Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently.

2. 2

   Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool.

3. 3

   Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.

4. 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.

5. 5

   Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree.

6. 6

   Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock.

7. 7

   Bring the mixture to a boil, reduce the heat to low for the flavors to combine.

8. 8

   Slice and finely chop the cooked pork and stir into the chili.

9. 9

   When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.

10. 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.

11. 11

    Slice the remaining lime into wedges and serve alongside the chili.

12. 12

    For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil.

13. 13

    Whisk in the polenta, stirring until the polenta just pulls from the side of the pot.

14. 14

    Stir in the Manchego cheese and serve warm.

* Per serving · 4 servings · Values may vary.