[The pork will finish cooking in the chili pot.]
Brush sliced onion and whole poblano pepper with 1 tablespoon of oil. Place the vegetables on the grill and cook until the onion has light grill marks and the pepper’s skin is blistered. Rotate the pepper for even cooking. Remove, place onto plate, and set aside.
The remaining steps may be completed on the grill over medium-low indirect heat in a large, thick-bottomed stainless steel pot. Stir regularly to avoid burning. Take care to protect hands from the hot handle. [You can also do the following steps on the stove in a a pot over medium-low heat.]
Dice the pork into ½-inch-thick pieces. Rough chop the grilled onions. Remove the stem and seeds from poblano pepper. Cut the pepper into strips and then medium dice.
In the pot, add onions, pepper, garlic, remaining olive oil, cumin, and dried oregano. Sauté for 2 minutes and then add diced pork, beans, and chicken stock. Outdoors, reduce heat to low, indirect heat. Let the chili sit for at least 30 minutes to help the flavors meld. [If you’re using the stove, increase the heat to high and bring the liquid to a boil. Then, bring your chili down to a simmer by turning the heat to low. Cover the pot and maintain the simmer for 20 minutes]. Add salt and pepper to taste, stirring regularly to combine flavors. Remove from the heat and serve.
You can top the chili with diced jalapeno, chopped cilantro, shredded Monterey jack cheese, or finely chopped grilled onions.
