Sadler’s Smokehouse – Tomatillo Pork Loin Chili

Sadler’s Smokehouse Tomatillo Pork Loin Chili

INGREDIENTS
7oz Sadler’s Smokehouse Sliced Pit-Smoked Pork Loin, cut into bite-sized pieces
1 can White beans
1 can (8 oz.) Green chilis, diced (undrained)
1 can (20 oz.) Tomatillos, crushed (undrained)
1/2 cup Onion, chopped
2-3 Poblano peppers, roasted and chopped
2 Tablespoon Cilantro, chopped
1 teaspoon Cumin
2 cup Chicken broth
Sour cream (optional)
1 teaspoon Sea salt
1/2 teaspoon Crushed Black Pepper

Servings: 4, Prep Time: 10 minutes, Total Time: 40 minutes

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DIRECTIONS
To roast the poblano peppers, heat grill to medium-high heat. Add peppers and allow to char before rotating. Once the peppers are cooked remove and allow to cool. Once manageable, remove and discard blackened skin along with the stem and seeds and chop.

In a large pot, add chilis, tomatillos and onion. Cook until onions are tender. Add poblano peppers, beans and pork loin. Pour in chicken broth and simmer 20-30 minutes. Add in cilantro, lime juice and salt and pepper. Allow to cool 4-5 minutes before serving.