For a medium-spiced chili on game day we like to rely on our favorite warm and comforting Mexican flavors.
What better way to celebrate a touchdown than with a satisfying bowl of pork and poblano green chili?
It’s a greatgame-day recipefor football fans.
Credit: Jason Donnelly
The best part is that you could easily make it ahead inyour slow cooker.
We like to start it the day before so that all of the flavors infuse together.
The broth gets that delicious fresh, green-chili flavor from salsa verde in the broth.
Poblanos, sweet peppers, garlic, and pork make it that much richer.
you could omit the beans if they aren’t your style, but we like to keep ours in.
If you’re bringing to game day, there will probably be plenty of sides as is.
)cansGreat Northern beans, rinsed and drained
1(16-oz.
)jarmild or medium green salsa (salsa verde)
1(14-oz.
Cover and process until finely chopped.
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 with a car adapter.
Stir in beans, green salsa, broth, and cumin.
If desired, mash beans slightly with a potato masher.
Transfer chili to a storage container; cover and chill overnight.
Day of Serving:
Return chili to slow cooker.
Cover and reheat on high-heat setting about 2 hours or until heated through, stirring occasionally.
Tightly cover slow cooker and tote in an insulated carrier.
Tote cilantro and, if desired, sour cream and/or red salsa in an insulated cooler with ice packs.
At the tailgating site, plug slow cooker into car adapter and keep chili warm on warm-heat setting.
Before serving, stir in snipped cilantro.
Top each serving with cilantro leaves, sour cream, and/or red salsa.
If desired, serve with corn chips.
When working with chile peppers, wear plastic or rubber gloves.
2,000 calories a day is used for general nutrition advice.
