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In a food processor, combine poblanos, bell pepper and garlic. Cover and process until finely chopped. In a large skillet, cook ground pork and onion over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Add pepper mixture; cook and stir for 2 to 3 minutes or until peppers are tender.
Transfer meat mixture to a 3-1/2- or 4-quart slow cooker. Stir in beans, green salsa, broth and cumin. Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours; cool slightly. If desired, mash beans slightly with a potato masher. Transfer chili to an airtight container; chill overnight.
Return chili to slow cooker. Stir mixture well. Cover and reheat on High for about 2 hours or until heated through, stirring occasionally.
Before serving, stir in snipped cilantro. Top each serving with cilantro leaves, sour cream and/or red salsa. If desired, serve with tortilla strips or corn chips.