1. Wash and dry all produce. Trim, then thinly slice scallions keeping greens and whites separate. Mince or grate garlic. Core and seed poblano, then cut into 1/2 inch squares. Drain and rinse beans.
2. Heat a drizzle of oil in a pan. Add pork and Mexican spice breaking up meat into pieces. Cook, stirring occasionally until crisped at the edges and no longer pink, 4-6 minutes. Season with salt and pepper. Remove from pan and set aside.
3. Add a drizzle of oil, scallion whites, poblano and garlic to same pan over medium heat. Cook, tossing until lightly brown and softened, about 5 minutes. Season with salt and pepper.
4. Stir stock concentrate, beans, tomatoes and 1/2 cup of water into pan. Bring to a boil, then lower heat and reduce to a simmer. Let bubble until slightly thickened, about 5 minutes. Season with salt and pepper.
5. Return pork and any drippings to pan, stirring to combine. Simmer until saucy and very think, about 5 minutes longer.
6. Divide chili between bowls. Sprinkle with cheddar and dollop with sour cream. Garnish with scallion greens and serve.
ABOVE INSTRUCTIONS ARE BASED ON 4 SERVINGS. ADJUST ACCORDINGLY.