Chunky Pork Chipotle Chili
Warm up your kitchen with this hearty Chunky Pork Chipotle Chili, a bold and smoky twist on the classic comfort food. Tender chunks of seared pork shoulder are simmered with tangy diced tomatoes, earthy black and kidney beans, and a smoky kick from chipotle peppers in adobo sauce. Aromatic spices like cumin and smoked paprika enhance the depth of flavor, while a splash of fresh lime juice and chopped cilantro add a bright finish. Easy to prepare in a single pot, this chili is perfect for weeknight dinners, game-day gatherings, or make-ahead meal prep. Serve it piping hot with creamy sour cream, shredded cheese, or your favorite toppings for an irresistible bowl of comfort. With just 20 minutes of prep and simple pantry staples, this pork chili is a surefire way to elevate dinner tonight!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 medium peppers Chipotle peppers in adobo sauce, chopped
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 28 ounces Diced tomatoes
- 3 cups Chicken broth
- 15 ounces Red kidney beans, drained and rinsed
- 15 ounces Black beans, drained and rinsed
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Lime juice
- optional Sour cream, for garnish
- optional Shredded cheese, for garnish
Instructions
Trim any excess fat from the pork shoulder and cut it into bite-sized chunks. Season the pork with salt and pepper.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. When hot, add the pork in batches to avoid overcrowding. Sear the pork on all sides until browned, about 3-4 minutes per batch. Remove the pork and set aside on a plate.
Lower the heat to medium and add the diced onion to the pot. Sauté until the onion is soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the chopped chipotle peppers, ground cumin, and smoked paprika to the pot. Cook for 1-2 minutes, stirring frequently to toast the spices.
Return the seared pork to the pot along with the diced tomatoes (and their juices) and chicken broth. Stir well to combine.
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 60 minutes, stirring occasionally.
After 60 minutes, add the kidney beans and black beans to the pot. Stir to combine. Continue to simmer uncovered for another 20-30 minutes, allowing the chili to thicken and the flavors to meld.
Taste the chili and adjust the seasoning with additional salt and pepper, if needed.
Before serving, stir in the chopped cilantro and lime juice. Serve hot with optional garnishes such as sour cream and shredded cheese.
Nutrition Facts
Calories |
3147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 6800 mg | 296% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 33.2 g | ||
| Protein | 292.9 g | 586% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1192 mg | 92% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 8209 mg | 175% | |
*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.
