Mexican Pork Corn and Kidney Bean Chili
Warm up your kitchen with this hearty and flavorful Mexican Pork Corn and Kidney Bean Chili, a deliciously comforting dish perfect for cozy evenings. Tender cubes of pork shoulder are seared to perfection and combined with a vibrant medley of diced tomatoes, kidney beans, and sweet corn, all simmered in a rich, spiced broth infused with chili powder, smoked paprika, and a hint of ground cinnamon for a unique depth of flavor. Topped off with a squeeze of fresh lime juice and a sprinkle of chopped cilantro, this one-pot wonder strikes the perfect balance of smoky, savory, and zesty. Ready in just over an hour and brimming with protein and wholesome ingredients, this chili is as satisfying as it is easy to prepare. Perfect for family dinners, meal prep, or game-day gatherings, this crowd-pleasing recipe is your go-to for bold Mexican-inspired comfort food.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 500 grams pork shoulder (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic cloves (minced)
- 1 medium red bell pepper (diced)
- 400 grams canned diced tomatoes (with liquid)
- 400 grams canned kidney beans (drained and rinsed)
- 300 grams frozen or canned corn kernels (drained if canned)
- 500 milliliters chicken broth
- 2 teaspoons ground cumin
- 1.5 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 medium lime (juiced)
- 3 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the pork cubes to the pot and season lightly with salt and pepper. Sear the pork on all sides until browned, about 5-7 minutes. Remove the pork and set it aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 5 minutes until softened, stirring occasionally.
Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until fragrant.
Return the seared pork to the pot, and add the cumin, chili powder, smoked paprika, oregano, and ground cinnamon. Stir the spices into the mixture to coat the pork evenly.
Pour in the canned diced tomatoes, chicken broth, and drained kidney beans. Mix well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the chili simmer gently for 40 minutes, stirring occasionally, to allow the flavors to meld and the pork to tenderize.
After 40 minutes, stir in the corn kernels. Adjust the seasoning with additional salt or pepper if necessary. Continue to simmer for another 10 minutes uncovered.
Remove the pot from heat and stir in the lime juice.
Serve the chili hot, garnishing each bowl with freshly chopped cilantro.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 10.0 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1287 mg | 27% | |
*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.
