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Sun-Kissed Southwest Chili

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PREP TIME
35 min
COOKING TIME
111 min
TOTAL TIME
166 min
SERVINGS
10 servings
Dinner U.S.
Sun-Kissed Southwest Chili
Ingredients
  • 1 1/2 tablespoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon garlic and herb seasoning
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon fennel seed
  • 2 pounds pork loin
  • 2 tablespoons olive oil, divided
  • 5 cups chicken broth, divided
  • 1/2 cup rose wine
  • 4 large red and green Pueblo chile peppers
  • 6 tomatillos, husked and halved
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (14.5 ounce) can diced tomatoes in juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon potato starch
  • 2 teaspoons cold water
Instructions
1
Combine cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to create the seasoning blend. Apply two-thirds of this mixture to the pork loin.
2
Heat 1 tablespoon of oil in a stovetop pressure cooker over medium heat. Add the pork loin and cook until it is nicely browned, about 3 minutes on each side. Transfer the pork loin to a plate.
3
Pour 2 cups of chicken broth and rose wine into the pressure cooker. Bring the mixture to a boil, scraping the bottom of the pot to release any browned bits. Return the pork loin to the cooker and cover it with a lid. Bring the mixture to high pressure according to the manufacturer's instructions. Reduce heat to low and cook for about 1 hour.
4
Release the pressure carefully according to the manufacturer's instructions. Transfer the pork loin to a cutting board and let it cool.
5
Position an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil and place chile peppers on top.
6
Roast the peppers until they are nicely charred and blistered, about 5 to 8 minutes. Place the peppers in a bowl and seal them with plastic wrap. Allow the peppers to cool for about 20 minutes. Remove the stems, peel, and seed the peppers; dice them.
7
Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer and cook, turning occasionally, until they are softened and their skins are blistered, about 5 to 10 minutes. Repeat the process with the remaining tomatillos and dice them.
8
Combine half of the tomatillos and half of the roasted peppers in a food processor; puree until smooth.
9
Heat the remaining 1 tablespoon of oil in a small skillet. Add some onion and cook, stirring occasionally, until it is softened, about 3 minutes. Add some garlic and cook until fragrant, about 1 minute. Remove from heat.
10
Shred the pork loin with two forks; add it to the pressure cooker. Stir in the remaining 3 cups of chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add the remaining seasoning blend, salt, and pepper. Bring the mixture to a boil; cover it with a lid.
11
Bring the mixture to high pressure according to the manufacturer's instructions. Reduce heat and cook for 20 minutes. Release the pressure according to the manufacturer's instructions.
12
Mix potato starch and cold water in a small bowl until it is well combined. Pour the mixture into the pressure cooker, stirring it well to incorporate thoroughly.