Categories: Soup
Ingredients
- 4 Scallions
- 4 clove Garlic
- 1 box Kidney Beans
- 2 Poblano Pepper
- 20 ounce Ground Pork
- 2 tablespoon Mexican Spice Blend
- 2 Chicken Stock Concentrate
- 2 box Crushed Tomatoes
- 1 cup Cheddar Cheese
- 8 tablespoon Sour Cream
Directions
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Wash and dry all produce. Thinly slice scallions, keeping greens and whites separate. Mince or grate garlic. Core and seed poblano, then cut into ½-inch squares. Drain and rinse kidney beans.
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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.
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Add a drizzle of oil, scallion whites, poblano, and garlic to pan. Cook, tossing, until lightly browned and softened, about 5 minutes. Season with salt and pepper.
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Stir stock concentrate, kidney beans, crushed tomatoes, and ½ 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.
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Return pork and any drippings to pan, stirring to combine. Simmer until saucy and very thick, about 5 minutes longer.
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Divide chili between bowls. Sprinkle with cheddar and dollop with sour cream. Garnish with scallion greens and serve.