Slow-Cooked Pork Carnitas and Poblano White Chili🍖 Main

IngredientsCopy

• 2 1/2 lbs boneless pork shoulder, cut into 2-inch chunks
• 2 tbsp vegetable oil
• 2 large poblano peppers
• 1 large white onion, diced
• 1 jalapeno pepper, seeded and minced
• 5 cloves garlic, minced
• 1 tbsp ground cumin
• 2 tsp dried Mexican oregano
• 1 tsp ground coriander
• 1/2 cup fresh orange juice
• 2 tbsp fresh lime juice
• 4 cups low-sodium chicken broth
• 2 cans (15 oz each) great northern beans, drained and rinsed
• 1 cup frozen roasted corn kernels
• 4 oz cream cheese, cubed and softened
• 1 cup shredded Monterey Jack cheese
• 1/2 cup fresh cilantro, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Place the whole poblano peppers directly over the flame of a gas burner or under a high broiler, turning occasionally with tongs for 6 to 8 minutes until the skins are blackened and blistered all over. Place in a bowl, cover with a plate to steam for 10 minutes, then peel off the charred skins, remove the seeds, and dice the peppers.
2. Step 2: Season the pork shoulder chunks generously with salt and black pepper. Heat the vegetable oil in a large Dutch oven over high heat and sear the pork for 8 to 10 minutes until deeply browned and crisp on the edges. Transfer the pork to a plate.
3. Step 3: Reduce heat to medium and add the diced onion and minced jalapeno to the pot, cooking for 5 minutes until softened. Stir in the garlic, cumin, Mexican oregano, and coriander, cooking for 1 minute.
4. Step 4: Pour in the fresh orange juice and chicken broth, scraping the bottom of the pot clean. Return the pork to the pot along with one can of great northern beans.
5. Step 5: Bring to a boil, reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the pork shreds easily with two forks.
6. Step 6: While the pork cooks, place the second can of beans in a blender with 1/2 cup of broth from the pot and blend until smooth.
7. Step 7: Shred the tender pork directly in the pot using two forks. Stir in the pureed bean mixture, diced roasted poblanos, frozen corn, cubed cream cheese, and fresh lime juice. Simmer uncovered for 10 minutes until the cheese melts and the chili is thick and creamy. Serve topped with shredded Monterey Jack cheese and fresh cilantro.