A delicious pork chili recipe with poblano pepper.   Looks and tastes really amazing and conveniently made with only one pan.  Always a hit in the winter for any occasion.

Prep Time:  10 minutes    Total Cooking Time: 35 minutes     Serves:  2 people

Ingredients you need to cook this shit:

• 2 Scallions
• 2 Cloves of Garlic
• 1 Poblano Pepper
• 1 Box of Kidney Beans
• 10 oz. Ground Pork
• 1 TBSP of Mexican Spice Blend
• 1 Chicken Stock Concentrate
• 1 Box of Crushed Tomatoes
• 1/2 cup of Cheddar Cheese
• 4 TBSP of Sour Cream
• 2 tsp of Olive Oil

Directions to cook this shit:

1. Wash and dry all produce.  Thinly slice scallions, keeping greens and whites separate.  Mince or grate garlic.  Core and seed poblano, then cut into 1/2 inch squares.  Drain and rinse kidney beans.
2. Heat a drizzle of oil in a large pan over medium-high heat.  Add pork and Mexican spice, breaking up meat into pieces.  Cook, stirring occasionally, until crisped at the edges and no longer pink, 4-6 minutes.  Season with salt and pepper.  Remove from pan and set aside.
3. Add a drizzle of oil, scallion whites, poblano, and garlic to same pan.  Cook, tossing, until lightly browned, and softened, about 5 minutes.  Season with salt and pepper.
4. Stir stock concentrate, kidney beans, crushed tomatoes, and 1/2 cup water into pan. Bring to a boil, then lower heat and reduce to a simmer.  Let bubble until slightly thickened, about 5 minutes.  Season with salt and pepper.
5. Return pork and any drippings to pan, stirring to combine.  Simmer until saucy and very thick, about 5 minutes longer.
6. Divide chili between bowls.  Sprinkle with cheddar and dollop with sour cream.  Garnish with scallion greens and serve.

Calories: 830