The Pioneer Woman Tasty Kitchen
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Poblano, Pork, and Quinoa Chili

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Level: Easy

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Description

An eclectic chili filled with tender pork, fire roasted tomatoes, peppers, and quinoa simmered in an orange-cinnamon infused broth.

Ingredients

  • 1 Tablespoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Oregano
  • 1-½ teaspoon Salt, Divided
  • ¼ teaspoons Cayenne Pepper (Optional)
  • 1-¾ pound Lean Uncooked Pork, Chopped Into Cubes
  • 1 Tablespoon Olive Oil
  • 3  Poblano Peppers, Deseeded And Chopped
  • 2  Red Bell Peppers, Chopped
  • 1  Large Onion, Chopped
  • 2 cans (14 1/2 Oz. Size) Fire Roasted Tomatoes
  • 2 cans (14 1/2 Oz. Size) Chicken Broth
  • 2 cups Water
  • 1  Cinnamon Stick
  • 1 cup Uncooked Quinoa
  • 1  Orange, Zest And Juice
  • 2  Limes, Juiced
  • Chopped Cilantro

Preparation

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.

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