Green Chili Recipe

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  Poblano Pepper(720g)
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  Garlic
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  JalapeñO Pepper(120g)
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  Yellow Onion(240g)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 1/2 teaspoons kosher salt (divided)
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  3/4 teaspoon ground black pepper (divided)
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  Pork Tenderloin, Boneless(907g)

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

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  Cornmeal, Yellow, Dry(60g)
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  Canned Diced Tomatoes(411g)
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  Salsa Verde, Prepared, Store-Bought(454g)
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  Low Sodium Chicken Broth(960g)
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  Oregano, Dried(5g)
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  1 pinch ground cloves
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  Hominy, Canned, Drained(425g)
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  Avocado
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  Cilantro, Fresh
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  Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

Instructions

1. 1Preheat oven to 400°F. Place the poblano pepper, fresh garlic, jalapeño pepper, and onion on a foil-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes over center rack until golden brown and soft. Transfer to a cutting board, cool slightly, peel the garlic, and chop all vegetables into small pieces.
2. 2While vegetables roast, heat a large Dutch oven or heavy-bottomed pot over medium heat. Add half of the olive oil, then once hot but not smoking, add half the boneless pork tenderloin in a single layer. Season with salt and pepper. Cook 4–5 minutes over medium heat, stirring minimally, until lightly browned on all sides but not cooked through. Transfer to a plate and repeat with remaining oil and pork. Return all pork to the pot.
3. 3Sprinkle the cornmeal over the pork and stir to coat evenly, then add the diced tomatoes with their juices, salsa verde, chicken broth, dried oregano, and the chopped roasted vegetables. Stir to combine.
4. 4Bring the mixture to a simmer over medium-high heat, then reduce to medium-low, partially cover, and simmer for 20 minutes, stirring occasionally.
5. 5Carefully ladle 2 cups of chili (mostly broth and vegetables, using a fork to remove pork cubes) into a blender. Hold the lid down with a kitchen towel and pulse until smooth, then return the puréed mixture to the pot.
6. 6Stir in the canned hominy and continue simmering partially covered for 15 minutes more, stirring occasionally, until the pork is very tender and internal temperature reaches 160°F. Add additional chicken broth as needed to reach desired consistency.
7. 7Divide the chili evenly into 5 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Serve topped with raw avocado, fresh cilantro, and nonfat Greek yogurt as desired.