Ingredients

The following ingredients have 7 Servings
  • 3 poblano chiles
  • 3 tablespoons olive oil
  • 1 1/2 pounds boneless pork shoulder (cut into 3/4-inch (18-mm) chunks)
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium (1 lb) onions (finely chopped)
  • 3 garlic cloves (smashed)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 dried bay leaves
  • 3 tablespoons apple cider vinegar
  • 7 cups canned chicken broth or homemade chicken stock
  • 2 cups dried pinto beans

Instruction

  • Preheat the broiler. Line a broiler pan or baking sheet with foil.
  • Place the poblanos on the foil and broil, turning as needed, until completely charred, 10 to 15 minutes.
  • Transfer the peppers to a medium bowl and cover tightly with plastic wrap. Let sit for 10 minutes. Using your hands, rub off most of charred skin, rinsing your hands frequently under cool running water. (You may first wish to slip on gloves of some sort as poblanos can irritate your skin.) Slice the poblanos in half and discard the stems, ribs, and seeds. Finely chop the chiles.
  • In a 6- to 8-quart stovetop pressure cooker set over medium-high heat or in an electric pressure cooker set to sauté, heat 2 tablespoons oil. Add half the pork, season with salt and pepper, and cook, stirring occasionally, until browned, 5 to 8 minutes. Transfer to a plate. Repeat with the remaining pork and heap it onto the pork already on the plate.
  • Add 1 tablespoon oil, the onions, and garlic to the pressure cooker or Instant Pot and cook, stirring occasionally, until softened, about 6 minutes. Stir in the cumin, oregano, bay leaves, and poblanos and cook until combined, about 1 minute. Add the vinegar, stock, beans, reserved pork along with any accumulated juices, and 1 teaspoon salt, stirring up the browned bits, and bring to a boil.
  • If using a stovetop pressure cooker: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 26 minutes. Remove from heat, quickly release pressure, and remove lid.If using an electric pressure cooker: Secure lid. Manually set cooker to 31 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, and remove the lid.If using an Instant Pot: Secure lid. Set the Instant Pot to pressure cook at high pressure for 31 minutes. Once finished, turn off, quickly release pressure, and remove the lid.
  • Let the chili stand, uncovered, for 30 minutes. Discard the bay leaves. If desired, season with salt and pepper to taste. Reheat gently, if necessary, before serving.