One-Pan Hearty Pork Chili

🥘 Ingredients

• cheddar cheese
  1 c
• chicken stock concentrate
  1 unit
• crushed tomatoes
  14 oz
• garlic
  2 cloves
• ground pork
  12 oz
• kidney beans
  15 oz
• mexican spice blend
  1 tbsp
• poblano pepper
  1 piece
• scallions
  2 pieces
• sour cream
  ½ cup
• vegetable oil
  1 tbsp

🍳 Cookware

• large pan

1. 

   1

   Wash and dry all produce. Thinly slice scallions , keeping greens and whites separate. Mince or grate garlic . Core and seed poblano pepper , then cut into ½-inch squares. Drain and rinse kidney beans .

   scallions: 2 pieces, garlic: 2 cloves, poblano pepper: 1 piece, kidney beans: 15 oz
2. 

   2

   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 ⏱️ 5 minutes . Season with salt and pepper. Remove from pan and set aside.

   vegetable oil: 1 tbsp, ground pork: 12 oz, mexican spice blend: 1 tbsp
3. 

   3

   Add a drizzle of oil, scallion whites, poblano, and garlic to pan. Cook, tossing, until lightly browned and softened ⏱️ 5 minutes . Season with salt and pepper.
4. 

   4

   Stir chicken stock concentrate , kidney beans, crushed tomatoes , and ½ cup water into pan. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until slightly thickened ⏱️ 5 minutes . Season with salt and pepper.

   chicken stock concentrate: 1 unit, crushed tomatoes: 14 oz
5. 

   5

   Return pork and any drippings to pan, stirring to combine. Simmer until saucy and very thick ⏱️ 5 minutes .
6. 

   6

   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: ½ cup