Monday, November 14, 2011

Pork and Poblano Chili with a Cornbread Crust

Kraft and Philadelphia Brand are on a mission this holiday season to provide 100,000 meals to Feeding America this holiday season!*   The website is asking members to submit mini-cooking videos using A Touch of Philly cheeses.  For each video uploaded, 200 meals will be secured and for each photo submitted, 100 meals will be secured.   I had to do my part to help out. 

Pork and Poblano Chili
with a Cornbread Crust

I made my Pork and Poblano Chili with a Cornbread Crust.  I am going to share the recipe with you.  I am going to give you the link in case you would like to upload a video to help out with this great cause.

  • Servings: 4

    • 2 Roasted Poblanos, skin removed and seeded
    • 2 tbsp. of Olive Oil
    • 1 medium Spanish Onion, diced
    • 1 clove fresh Garlic, minced
    • 1 pound(s) of Ground Pork
    • 1 tbsp. of Ground Cumin
    • 1 Fresh Cayenne Pepper, seeded and minced
    • 2 tsp. of Chili Powder (optional)
    • 2 tsp. of ground Oregano
    • 2 tsp. of course Sea Salt, more to taste
    • 1/2 tsp. of freshly ground Pepper, or to taste
    • 1 tbsp. of Light Brown Sugar, more to taste
    • 15 ounce(s) of Pinto Beans, drained and rinsed
    • 15 ounce(s) of Diced Tomato for Chili
    • 12 ounce(s) of Ginger Ale
    • 1 cup(s) of cold Water
    • 1 tbsp. of Cornstarch
    • 1 Package Cornbread Muffin mix, prepared by box directions
    • 2 cup(s) of PHILADELPHIA Touch of Philly Three Cheese blend, more to taste
    1. To roast Poblanos - simply drizzle with olive oil and bake in a 350 degree oven for one hour. This can be done ahead of time.
    2. Add olive oil to Dutch oven and heat over medium heat.
    3. Add onion and garlic. Saute for five minutes, but do not brown.
    4. Add ground pork, cumin, Cayenne Pepper, Chili Powder (if using), and ground oregano. Cook until pork is browed to your liking.
    5. Add salt and pepper. Note; do not add the salt while browning the meat. This will slow down the browning process.
    6. Add brown sugar, beans and diced tomato. Stir.
    7. Add ginger ale.
    8. Mix water and corn starch until blended. Add to Dutch oven.
    9. Bring to boil and reduce to simmer, at least two hours. I think low and slow is better when cooking chili. If you have more than two hours, take your time with it. It will only get better!
    10. Prepare cornbread mix per package directions and add in desired amount of cheese to mixture.
    11. Preheat oven to 350 degrees.
    12. Ladle chili into an oven-safe crock (fill about half way). Add cheese and then ladle more chili on top.
    13. Top with three tablespoons of cornbread mixture (or or less to your liking). Bake for about 15 minutes. If your crust is thicker, go longer. If not, you can check it at about 10 minutes. You want the cornbread to set-up.

    Check out my video.  It is on the second page in the gallery, as well as all the other great videos.

    *The monetary equivalent of meals will be donated.  $0.14 equals one meal secured by Feeding America on behalf of local food banks. 

    Note:  Not an endorsement and no product was supplied to blogger.
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