Saint Charles Mesa Sun-Kissed Chili

Saint Charles Mesa Sun-Kissed Chili
  • Seasoning Mixture:
  • 1 1/2 tablespoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon garlic and herb seasoning
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon fennel seed
  • Chili:
  • 2 pounds pork loin
  • 2 tablespoons olive oil, divided
  • 5 cups chicken broth, divided
  • 1/2 cup rose wine
  • 4 large red and green Pueblo chile peppers
  • 6 tomatillos, husked and halved
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 (14.5 ounce) can diced tomatoes in juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon potato starch
  • 2 teaspoons cold water


  1. Mix 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.
  2. Heat 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.
  3. Pour 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.
  4. Release pressure carefully according to manufacturer's instructions. Transfer pork loin to a cutting board; let cool.
  5. Set 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.
  6. Roast 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.
  7. Heat 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.
  8. Combine 1/2 of the tomatillos and 1/2 of the roasted peppers in a food processor; puree until smooth.
  9. Heat 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.
  10. Shred 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.
  11. Bring to high pressure according to manufacturer's instructions. Reduce heat and cook for 20 minutes. Release pressure according to manufacturer's instructions.
  12. Mix potato starch and cold water in a small bowl until dissolved. Pour into the pressure cooker, stirring well to incorporate thoroughly.

05/19/2018
Saint Charles Mesa Sun-Kissed Chili, recipe PT15M PT1H 5 455 calories

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