Directions

1. Cut the pork into 1-inch cubes and season all over with Rumi Southwest Chili spice, salt, and pepper until coated. Cover with 1 cup of chicken stock and roast (either in an Instant Pot or in a baking dish in the oven), until cooked through (about 20 minutes in an instant pot or 40 minutes in the oven at 350 degrees). Once the pork is cooked through, shred it with two large forks and set aside.

2. Meanwhile, while your pork cooks, place the poblano peppers on a foil-lined baking sheet. Lightly drizzle with cooking oil and sprinkle with salt. Place under the broiler. Broil for about 10 minutes, flipping once halfway through, until the skin is blistered and blackened.

3. Once the peppers are fully blistered and the skin has burnt in spots, remove from the oven and place in a bowl covered with plastic wrap. Leave the peppers covered for at least 10 minutes (this will trap the heat, allowing the skins to be more easily removed).
4. As your peppers steam, coat a large stockpot with about a tablespoon of cooking oil. Saute the onion and garlic with a pinch of salt until beginning to turn tender, about 5 minutes.
5. Stir in the Ras El Hanout spice blend. Add in the remaining 2 cups of chicken stock and bring to a boil.
6. Remove the skin from your poblano peppers and chop into ½-inch pieces.

7. Once your soup is boiling, add in the chopped pork along with any cooking liquid, roasted poblanos, and beans.

8. Reduce the heat to a simmer and continue simmering for about 15-30 minutes more (the longer the better), allowing the flavors to meld. Note: if simmering for more than 30 minutes, add in the beans in the last 10 minutes of cooking to prevent them from getting mushy.

9. Season to taste with salt and Ras el Hanout blend, as desired. Serve warm, with fresh chopped cilantro and lime wedges.