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Pork and Poblano Chili with Tomatillos and Chorizo

Scott Phillips

Servings: 6 to 8

This dish proves a hearty chili can give off a fresh vibe too. It’s the perfect choice for pork fans (it uses country ribs and chorizo), and the amount of heat is lovely. Serrano chiles are hotter than jalapeños, so keep that in mind when deciding which to use.


  • 4-1/2 Tbs. vegetable oil
  • 2 lb. boneless country pork ribs, trimmed of excess fat, and cut into 3/4-inch dice
  • Kosher salt and freshly ground black pepper
  • 2 cups chopped yellow onion
  • 2 to 4 medium cloves garlic, chopped
  • 1 fresh poblano chile, chopped
  • 1 4-oz. can green chiles, drained
  • 1 fresh serrano or jalapeño chile, chopped
  • 2 Tbs. chili powder
  • 1 Tbs. ground cumin
  • 2 dried bay leaves
  • 3/4 cup hard cider
  • 2-1/2 to 3 cups chicken broth (homemade or lower-salt store-bought)
  • 7 cups cooked pinto beans (home-cooked or canned from four 15-oz. cans, rinsed and drained)
  • 3/4 cup coarsely chopped tomatillos (remove husks and rinse before chopping)
  • 3/4 cup  fresh or thawed frozen corn kernels
  • 1 Tbs. cider vinegar
  • Garnishes: Crumbled queso fresco, chopped browned chorizo, chopped fresh cilantro

Nutritional Information

  • Calories (kcal) : 730
  • Fat Calories (kcal): 310
  • Fat (g): 35
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 110
  • Sodium (mg): 740
  • Carbohydrates (g): 58
  • Fiber (g): 17
  • Protein (g): 48


  • Heat 2 Tbs. of the oil in a heavy-duty 6-quart pot over medium-high heat until shimmering hot. Pat the pork dry, and season with 1-1/2 tsp. salt and 3/4  tsp. pepper. Cook half of the pork, undisturbed, until browned, 2 to 3 minutes. Flip and cook, turning occasionally, until well browned, 2 to 3 minutes. Transfer to a large plate. Add another 1 Tbs. oil to the pot, and brown the remaining pork; transfer to the plate along with any liquid from the pot.
  • Add the remaining 1-1/2 Tbs. of oil, the onion, and garlic to the pot. Sprinkle with 1/2 tsp. salt and cook over medium heat, stirring occasionally, until softened and lightly browned, about 5 minutes. Stir in the  poblano, canned green chiles, serrano, chil powder, cumin, and bay leaves, and cook,  stirring, until fragrant, 1 to 2 minutes.
  • Pour in the cider, turn the heat up to high, and cook, scraping the bottom of the pot to loosen any browned bits, until most of the liquid is evaporated, about 2 minutes.
  • Add the chicken broth and bring to a simmer.
  • Turn the heat down to medium low. Purée 1-1/2 cups of the beans in a blender or food processor, adding a little stewing liquid as needed, and then stir the puréed beans into the stewing liquid in the pot. Return the pork, along with any accumulated juice, to the pot. Add the remaining whole beans. Cover and simmer, stirring occasionally, until the meat is tender, about 1 hour. If the chili gets too thick, thin it with a little water.
  • Add the tomatillos and corn to the chili and cook until tender, about 10 minutes.
  • Stir in the vinegar, and season with salt and pepper to taste.
  • Serve with the garnishes.


Rate or Review

Reviews (3 reviews)

  • Megann | 01/07/2018

    We really enjoyed this chili! Love the garnishes!

  • queenbee_chef | 07/26/2017

    hearty stew! The garnishes really enhance the flavors. Total prep and cook time: 2.5 hours. Served w/ cornbread.

  • stephanieseaman | 03/30/2015

    This is really delicious...and a recipe that I keep returning to time and time again.

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