Pork, Poblano and White Bean Chili

Season pork  all over with salt and pepper. Heat oil in a Dutch oven or small stockpot over medium-high heat. Working in batches as needed, add pork and cook,stirring occasionally, until browned all over, 10–15 minutes. Transfer to a plate and set aside. Add onion and poblano chile and jalapeño and season with salt and pepper. Cook, stirring often, until onion is softened and translucent, 8–10 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add oregano and cumin and cook, stirring, until fragrant, about 1 minute. Add chicken broth, beans and their liquid, bay leaf, and pork and bring to a simmer. Season with salt and pepper and cook, partially covered, stirring occasionally, until meat is cooked through and tender and liquid is slightly thickened, 30–35 minutes. Season with lime juice and more salt and pepper. Serve with sour cream, cilantro, and lime wedges.

It seemed like a no brainer for a rainy day here in Sint Maarten. Adapted from Bon Appetit.

1 pound ground pork
Kosher salt, freshly ground pepper
¼ cup olive oil
1 large onion, chopped
2 poblano chiles seeds removed, chopped
1 jalapeño pepper, seeds removed and chopped
2 garlic cloves, finely chopped
1 tablespoon chopped fresh oregano
2 teaspoons ground cumin
4 cups chicken broth
2 15-oz. cans cannellini (white kidney) beans
1 bay leaf
2 tablespoons fresh lime juice
Sour cream, cilantro, and lime wedges (for serving)