One-Pan Hearty Pork Chili

🥘 Ingredients

• Mexican spice blend
  2 tbsp
• cheddar cheese
  1 c
• chicken stock concentrate
  2 unit
• crushed tomatoes
  2 box
• garlic
  4 clove
• ground pork
  20 oz
• kidney beans
  1 box
• pepper
• poblano pepper
  2 unit
• salt
• scallions
  4 unit
• sour cream
  1/2 c
• vegetable oil
  4 tsp

🍳 Cookware

• large pan

1. 

   1

   Wash and dry all produce.
2. 

   2

   Thinly slice scallions , keeping greens and whites separate. Mince or grate garlic . Core and seed poblano pepper , then cut into 1/2-inch pieces. Drain and rinse kidney beans .

   scallions: 4 unit, garlic: 4 clove, poblano pepper: 2 unit, kidney beans: 1 box
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add ground pork and Mexican spice blend , breaking up meat into pieces. Cook, stirring occasionally, until crisped at the edges and no longer pink, 4-6 minutes. Season with salt and pepper . Remove from pan and set aside.

   vegetable oil: 4 tsp, ground pork: 20 oz, Mexican spice blend: 2 tbsp, salt, pepper
4. 

   4

   Add a drizzle of oil, scallion whites, poblano, and garlic to pan. Cook, tossing, until lightly browned and softened, about 5 minutes. Season with salt and pepper.
5. 

   5

   Stir chicken stock concentrate , kidney beans, crushed tomatoes , and 1/2 cup water into pan. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until slightly thickened, about 5 minutes. Season with salt and pepper.

   chicken stock concentrate: 2 unit, crushed tomatoes: 2 box
6. 

   6

   Return pork and any drippings to pan, stirring to combine. Simmer until saucy and very thick, about 5 minutes longer.
7. 7

   Divide chili between bowls. Sprinkle with cheddar cheese and dollop with sour cream . Garnish with scallion greens and serve.

   cheddar cheese: 1 c, sour cream: 1/2 c