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Roasted Poblano Pepper and Carnitas Chili

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Evi Aki

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Roasted Poblano Pepper and Carnitas Chili

Carnitas

Roasted Poblano Pepper and Carnitas Chili

Serves 6

30 Minutes

2 Hours

  • 2 tbsp olive oil
  • 1 package of Del Real Foods Carnitas
  • 2 Poblano peppers, roasted, peeled, and diced
  • 3 cloves of garlic, minced
  • 1 medium red onion, diced
  • 3 celery stalks, diced
  • 1 medium green pepper, diced
  • 1 28 oz can of diced tomatoes
  • 1 28 oz can of tomato sauce
  • ¼ cup tomato paste
  • ½ cup chicken stock
  • 2 15 oz can dark red kidney beans
  • 3 tbsp chili powder
  • 1½ tbsp cumin
  • ½ tbsp cayenne pepper
  • 1 tbsp garlic powder
  • ½ tbsp smoked paprika
  • 1 tbsp black pepper
  • 2 tsp salt
  • 1 tsp sugar

1. Heat olive oil in a large stock pot over medium heat. 2. Once the oil is heated, saute the poblano peppers, onion, and celery for 4-5 minutes until softened. 3. Add garlic and continue to saute for an additional 1 minute. 4. Chop the carnitas into bite sized pieces and cook on high heat for 5 minutes. 5. Turn the heat down to medium-low, and add the the tomato sauce, tomato paste, and chicken stock. Stir and begin to simmer. 6.Add the kidney beans and all the spices. Stir to combine, and leave to simmer on low for 2-3 hours. 7. Serve immediately with toppings of your choice (sour cream, cheese, crackers, etc).