Saint Charles Mesa Sun-Kissed Chili
Made from the famous Pueblo, Colorado chiles grown on farms in the fertile and sun-kissed Saint Charles Mesa, this pork chili can be made from medium-hot to con fuego! These chiles are comparable to mild jalapenos or can be much hotter than cayenne peppers. Choose your peppers carefully for the heat you can handle! Our family's favorite ways to eat this include: with warmed tortillas, over rice, topped with tomatoes, sour cream and avocado, or smothered tamales (steam any type of tamales separately, unwrap, and pour chili on top).
- Serves: 10 persons
- 1½ tablespoons ground cumin
- ½teaspoon ground coriander
- ½teaspoon dried cilantro
- ½teaspoon garlic and herb seasoning
- ½teaspoon Italian seasoning
- ½teaspoon ground cayenne pepper
- ½teaspoon fennel seed
- 2pounds pork loin
- 2tablespoons olive oil, divided
- 5cups chicken broth, divided
- ½cup rose wine
- 4large red and green Pueblo chile peppers
- 6tomatillos, husked and halved
- 1onion, chopped
- 3cloves garlic, chopped
- 1(14.5 ounce) can diced tomatoes in juice
- ½teaspoon salt
- ½teaspoon ground black pepper
- 1tablespoon potato starch
- 2teaspoons cold water
Step 1Mix cumin, coriander, cilantro, garlic herb seasoning, Italian seasoning, cayenne pepper, and fennel in a bowl to make seasoning mixture. Rub 2/3 of the seasoning mixture over pork loin.
Step 2Heat 1 tablespoon oil in a stovetop pressure cooker over medium heat. Add pork loin; cook until browned, about 3 minutes per side. Transfer to a plate.
Step 3Pour 2 cups chicken broth and rose wine into the pressure cooker. Bring to a boil, scraping the bottom to loosen browned bits. Return pork loin to the cooker. Cover and bring to high pressure according to manufacturer's instructions. Reduce heat to low and cook, about 1 hour.
Step 4Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool.
Step 5Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers on top.
Step 6Roast until peppers are blackened and blistered, 5 to 8 minutes. Place in a bowl and seal with plastic wrap. Allow peppers to cool, about 20 minutes. Stem, peel, and seed the peppers; dice.
Step 7Heat a dry skillet over medium-high heat. Add some tomatillos in a single layer; cook, turning occasionally, until softened and skins are blistered, 5 to 10 minutes. Repeat with remaining tomatillos. Dice tomatillos.
Step 8Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth.
Step 9Heat remaining 1 tablespoon oil in a small skillet. Add onion; cook and stir until softened, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Remove from heat.
Step 10Shred pork loin with 2 forks; add to the pressure cooker. Stir in remaining 3 cups chicken broth, diced peppers, diced tomatillos, tomatillo-pepper puree, onion mixture, and diced tomatoes. Add remaining seasoning mixture, salt, and pepper. Bring to a boil; cover.
Step 11Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions.
Step 12Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.