Saint Charles Mesa Sun-Kissed Chili recipe
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Ingredients
- 1 ½ tablespoons ground cumin ½ teaspoon ground coriander ½ teaspoon dried cilantro ½ teaspoon garlic and herb seasoning ½ teaspoon Italian seasoning ½ teaspoon ground cayenne pepper ½ teaspoon fennel seed 2 pounds pork loin 2 tablespoons olive oil, divided 5 cups chicken broth, divided ½ cup rose wine 4 large red and green Pueblo chile peppers 6 tomatillos, husked and halved 1 onion, chopped 3 cloves garlic, chopped 1 (14.5 ounce) can diced tomatoes in juice ½ teaspoon salt ½ teaspoon ground black pepper 1 tablespoon potato starch 2 teaspoons cold water
Nutrition Info
- 182.8 caloriescarbohydrate: 7.5 gcholesterol: 44.9 mgfat: 8.2 gfiber: 1.3 gprotein: 17.2 gsaturatedFat: 2.2 gservingSize: -sodium: 692 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Saint Charles Mesa Sun-Kissed Chili
Directions
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Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin.
Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin, cook until browned, about 3 minutes per side. Transfer to a plate.
Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour.
Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board, let cool.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil, place chile peppers on top.
Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers, dice.
Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer, cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos.
Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor, puree until smooth.
Heat remaining 1 tablespoon oil in a small skillet. Add onion, cook and stir until softened, about 3 minutes. Add garlic, cook until fragrant, about 1 minute. Remove from heat.
Shred pork loin with 2 forks, add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil, cover.
Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions.
Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.