Spicy Pork & Green Chili Verde

• 6 poblano peppers
• 2 tablespoons butter
• 1-1/2 pounds pork tenderloin, cut into 1-inch pieces
• 2 medium sweet red or yellow peppers, coarsely chopped
• 1 large sweet onion, coarsely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 tablespoons chili powder
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 cups chicken broth
• Optional toppings: sour cream, shredded Monterey Jack cheese, crumbled tortilla chips and lime wedges

1. Place poblano peppers on a foil-lined
2. . Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes.
3. Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers.
4. In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon.
5. In same pan, add red peppers, onion and jalapeno; cook, covered, over medium heat 8-10 minutes or until tender, stirring occasionally. Stir in chili powder, garlic, salt and nutmeg. Add broth, roasted peppers and pork; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until pork is tender. Serve with toppings as desired.

peppers, butter, pork tenderloin, sweet red, sweet onion, pepper, chili powder, garlic, salt, ground nutmeg, chicken broth, toppings

Taken from www.tasteofhome.com/recipes/spicy-pork-green-chili-verde/ (may not work)