15 min

35 min

Directions

Ingredients

Step 1

Place the poblano peppers on a baking sheet and under the broiler setting of your oven, cook them until charred all over, flipping halfway through for about 6-8 minutes.

Step 2

One the poblano peppers are charred, place them in a zip lock bag or cover them well with aluminum paper so they can sweat out for at least 10 minutes, this will make it easier to peel off the charred skin.

Step 3

Once you’ve removed all the charred skin from the peppers, remove the stems, take out the seeds & slice half of them into strip while leaving the other half whole to blend into the sauce.

Step 4

To make the Chile Verde sauce, add the tomatillos, the whole poblanos, spinach & veggie broth to a blender and blend until smooth. You may need to do this in batches if you have a small blender.

Step 5

Get a large Dutch oven or skillet on medium high heat and add 1 tbsp of oil. Once hot add the ground pork and break up with a spoon, season with salt & pepper to taste. Cook the pork for about 8-10 minutes. Once cooked through, remove pork from the pot and set aside.

Step 6

To the same pot you cooked the pork in, add the onion, jalapeño and garlic, mix it up then add the garlic powder, cumin and Mexican oregano, cook for 4-6 minutes.

Step 7

Add the diced zucchini and the pork back into the pot, along with 2 cans of drained white beans, the sliced poblano peppers and the blended up Chile Verde Sauce. Stir to combine and let it come to a simmer.

Step 8

Let the chili simmer on a medium low heat for 15-20 minutes before serving, to let all the flavors come together. At this point taste the chili and adjust any seasonings to your liking.

Step 9

Serve the chili in bowls and garnish with your favorite toppings, I used crispy tortilla chips, Mexican crema, squeeze of lime juice, crumbled queso fresco, cilantro and pickled red onions.