Chipotle Pork and Potato Chili
Warm up your kitchen with this bold and hearty Chipotle Pork and Potato Chili, a soul-soothing one-pot wonder that’s perfect for cozy nights. This flavor-packed chili features tender chunks of seared pork shoulder, smoky chipotle peppers in adobo sauce, and creamy Russet potatoes, all simmered to perfection in a spiced tomato broth. Infused with layers of flavor from chili powder, cumin, and smoked paprika, this dish strikes the perfect balance of rich smokiness and subtle heat. With the addition of hearty pinto beans, it’s a filling meal that’s both satisfying and comforting. Garnish with fresh cilantro and a squeeze of lime for a bright finish, and enjoy this crowd-pleaser that’s ideal for family dinners or game-day gatherings. Perfect for make-ahead meals, this chili reheats beautifully, ensuring the flavors only get better with time.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder or pork butt
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 pieces chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce (from chipotle peppers)
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 28 ounces canned diced tomatoes
- 3 cups low-sodium chicken broth
- 2 large Russet potatoes, peeled and diced
- 15 ounces pinto beans, drained and rinsed
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Trim excess fat from the pork shoulder and cut the meat into 1-inch cubes.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Work in batches to sear the pork cubes until browned on all sides, about 8 minutes per batch. Remove the pork and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic, chipotle peppers, and adobo sauce. Cook for 1 minute, until fragrant.
Add the chili powder, cumin, and smoked paprika, stirring to coat the aromatics.
Deglaze the pot with the chicken broth, scraping up any browned bits from the bottom of the pot for added flavor.
Return the seared pork to the pot. Stir in the diced tomatoes, potatoes, pinto beans, salt, and pepper.
Bring the chili to a gentle boil, then reduce the heat to low and cover. Simmer for 90 minutes, stirring occasionally, until the pork is tender and the potatoes are cooked through.
Taste and adjust seasoning if needed with more salt or pepper.
Serve hot, garnished with chopped cilantro and lime wedges if desired.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 541 mg | 24% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 7.0 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1431 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
