Poblano, Pork, and Quinoa Chili

In a small bowl, mix chili powder, cumin, oregano, ½ teaspoon salt, and cayenne pepper together. Pour the spice mix over the pork and thoroughly combine, coating each piece.

Heat olive oil in a large pot over medium heat. Once heated, add pork and ½ teaspoon of salt and cook for about 4 minutes, stirring to ensure the pork cubes are browned on all sides. Remove the pork from the pan and set aside on a plate.

Add poblano and bell peppers, onion and ½ teaspoon salt to the pot. Sauté for 3–4 minutes until softened. Add tomatoes, chicken broth, water, cinnamon stick, and pork. Stir until combined. Bring the mixture to a boil and reduce to a simmer, cover, and cook on low for about 20 minutes.

Add quinoa, orange zest, and orange juice. Cover again and simmer for another 20 minutes, until pork is tender and quinoa is cooked. Squeeze in lime juice and stir. Remove cinnamon stick before serving and add a sprinkle of cilantro to each bowl.