This delicious chili is perfect for those chilly fall and winter evenings when you’re craving something hearty and delicious. Make it for a lazy weekend meal or for game day. This tasty recipe is so easy to make and really flavorful too.
It’s made with pork shoulder which is fried with garlic, chilies and onions. After that, beans, tomatoes and more go into the mix to really skyrocket the flavor, and the chili fills your whole kitchen with an incredible aroma!
Pork isn’t often used to make chili con carne but it does make a tasty change from beef if you’re looking for something a little bit different for dinner. It only takes half an hour to simmer to tender perfection on the stove. Enjoy the homemade pork chili with sour cream, cilantro and tortilla chips, for a well-rounded meal.
Why You’ll Love the Recipe:
This pork chili is so delicious. It’s easy to prepare and you can make the whole thing in one pan on the stove and have it on the table in under an hour.
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How to Serve It:
Enjoy your favorite chili toppings and sides. Cornbread muffins, white rice, cilantro, sliced jalapenos, sour cream, and avocado are all good.
Can You Make It Ahead?
Yes, you can prepare it in advance and reheat it later if you like.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. You can also freeze it for up to 3 months.
Variations and Substitutions:
Feel free to adjust the amount of chili if you want it less or more spicy.
Fiesta Pork, Bean and Green Chili Chili
Ingredients
- 1 ½ pounds pork shoulder chopped
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
- 4 minced garlic cloves
- ½ chopped yellow onion
- ¾ teaspoon mustard powder
- ¾ teaspoon dried oregano
- ¾ teaspoon ground cumin
- 1 or 2 minced jalapenos
- 15- ounce can chili beans in chili sauce
- 4- ounce can diced green chilies
- 1 lime cut into wedges
- 2 cups chicken broth
- 14½- ounce can petite diced tomatoes
- Tortilla chips cilantro and/or shredded pepper jack cheese, to serve
Instructions
- Heat the oil in a 6-quart heavy pot.
- Add the meat and some salt and black pepper to taste.
- Saute for 10 minutes, stirring every now and then.
- Stir in the garlic, onion, jalapeno, garlic powder, cumin, mustard powder, and cumin, and cook for 5 minutes.
- Stir in the tomatoes, beans, chilies, and broth.
- Bring it to a boil and then turn the heat down and simmer for 30 minutes, stirring occasionally.
- Add more salt and black pepper if needed and then add some lime juice.
- Serve in bowls with tortilla chips, lime wedges and shredded cheese.
