This recipe, from customer Jeffrey K. of Newton, won first place in our 2019 Iowa State Fair Chili Contest!
15-20 fresh poblano chiles
2 Tbsp vegetable oil
3 lbs pork tenderloin, cut into bite-size pieces
1 medium onion, finely chopped
5 garlic cloves, minced
1 Tbsp Sea Salt
1-1/2 Tbsp Coriander, Ground
1 1/2 Tbsp Mexican Oregano
4 Cups chicken broth
14.5 oz can fire roasted diced tomatoes
1/2 Cup water
2 Tbsp corn starch
12 flour tortillas, to serve
Roast the poblano chiles over an open flame until the skins are blackened and tender. Place the hot chiles in a plastic zip-lock bag and let them steam, in the bag, long enough to cool. Peel off skins and roughly chop them.
Preheat oven to 300°F.
Heat 1/2 Tbsp oil in a large Dutch oven, over medium heat, until oil is just smoking. Add half the pork and cook, stirring frequently, until browned. Transfer pork pieces to a plate and repeat with another 1/2 Tbsp of oil and the remaining pork.
Add the rest of the oil to the cooking pot and add the onions and salt. Cook over medium heat until softened, about 5 minutes. Add garlic, coriander, and oregano and cook until fragrant, about another 30 seconds.
Add broth, tomatoes, chiles, and pork to the onion and spices. Bring to a simmer.
Make a slurry of the corn starch and water, and stir into the chili.
Transfer heavy pot of chili to the oven and cook, covered, for about an hour, until the meat is tender and the flavors have blended.
Serve with warm flour tortillas.