Poblano and Ground Pork Verde Chili

This is green chili's clever weeknight cousin: all the smoky, tangy soul of a slow-braised pork verde, but built around quick-cooking ground pork so it's done in well under an hour. The base is the star — charred poblanos and tomatillos, half of them blended into a vibrant green purée and half left in rustic chunks, for a sauce that's both silky and texturally interesting. The poblanos bring a gentle, earthy heat and that unmistakable roasted-pepper flavor, while the tomatillos add their signature tang. Finished with sour cream and lime, it's bright, fresh, and satisfying — proof you don't need to braise a pork shoulder all day to get a great bowl of verde.

Warm tortillas, sour cream, and a squeeze of lime are the natural finish; cilantro and diced onion too.

Charring your own poblanos beats canned by a mile here. Ground chicken or turkey subs for pork. Add a jalapeño or leave some poblano seeds in for more heat. Great over rice or in tacos.