Another cabin favorite coming at you today. Whenever I head up north to our little family cottage, I can always count on my mom to make the most comforting, yet new and trendy dishes for us. But she’s not finding the recipes on Yummly or Pinterest. She’s an old school recipe collector as evidenced by her tiny corner of the kitchen stacked with bookmarked cookbooks and recipe printouts splattered with oil stains. Yet, it’s really an organized system because whenever I ask her for a recipe she made months or years ago, she somehow resurrects it in seconds.
Anyway, at our last cabin stay, she made this Poblano, Pork, and Quinoa Chili, and we loved it so much we ate the whole pot, as in we were taking our spoons and scraping the bottom and sides of the pot to ensure no chili went uneaten.
As you may have noticed, this isn’t your standard hamburger and beans chili, which is why we loved it so much. Here are a few factors contributing to its uniqueness:
- This version uses poblanos, a relative of the bell pepper, with a distinct, yet subtle smoky flavor.
- Fire roasted tomatoes take the place of regular diced tomatoes for an extra dose of smokiness.
- A squeeze of fresh orange juice and orange zest infuses this chili with a delightfully sweet and citrus-y flavor.
- You’ll throw a cinnamon stick in the chili while everything is simmering for an added hint of warmth and coziness.
- I threw in some quinoa to add some protein and make this chili extra hearty.
Essentially, this recipe is a one-pot deal. You’ll season the pork, brown it, remove it, and let the veggies have a turn in the pot. Then, you’ll add in the pork and broth and let it simmer for a while until it’s time to throw in the quinoa, orange juice, and orange zest. From there, you’ll keep it simmering until the quinoa is cooked and the pork is even more tender. And to finish the chili, you’ll squeeze in some fresh lime juice to add acidity and tanginess.
Despite my family’s ravenous consumption of this chili, this recipe actually makes a huge batch so you can enjoy the leftovers for lunch throughout the week. This chili is also freezer-friendly, but no judgement fomr me if you have zero leftovers after the first meal. This comforting, hearty, citrus-infused, quinoa-filled chili is calling your name!
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 ½ teaspoon salt, divided
- ¼ teaspoon cayenne pepper (optional)
- 1 ¾ pounds uncooked lean pork, chopped into cubes (I used pork loin chops)
- 1 tablespoon olive oil
- 3 poblano peppers, deseeded and chopped
- 2 red bell peppers, chopped
- 1 large onion, chopped
- 2 cans (14 ½ ounces each) fire roasted tomatoes
- 2 cans (14 ½ ounces each) chicken broth
- 1 cinnamon stick
- 1 cup uncooked quinoa
- Zest of 1 orange
- Juice of 1 orange
- Juice of 2 limes
- Chopped cilantro
- In a small bowl, mix the 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 the olive oil in a large pot over medium heat. Once heated, add in the 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 the poblano and bell peppers, onion and ½ teaspoon salt to the pot. Sauté for 3-4 minutes until softened. Add in the tomatoes, chicken broth, 2 cups of 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 in the quinoa, orange zest, and orange juice. Cover again and simmer for another 20 minutes until the pork is tender and the quinoa is cooked. Squeeze in the lime juice and stir. Remove the cinnamon stick before serving and add a sprinkle of cilantro to each bowl.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 248 Fat: 6.2g Carb: 20.9g Fiber: 4.4g Protein: 27.5g Sugar 6.6g Sodium: 758mg