Pork and Tomatillo Chili
Warm up with a bowl of rich, savory Pork and Tomatillo Chili, a hearty dish that combines tender, slow-simmered pork shoulder with the bright tang of tomatillos and the subtle heat of jalapeños. Infused with smoky paprika, earthy cumin, and aromatic oregano, this chili boasts layers of bold, satisfying flavors. Pinto beans add heartiness, while fresh cilantro and a squeeze of lime brighten every bite. Perfect for cozy family dinners or game-day gatherings, this one-pot wonder is as comforting as it is delicious. Ready in just over an hour and a half, it’s an ideal recipe to elevate your chili game while keeping the cooking process simple and approachable. Serve it with warm tortillas or crusty bread for the ultimate comforting meal.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1.5 pounds tomatillos, husked and quartered
- 1 jalapeño, diced (seeds removed for less heat)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 2 cups pinto beans, rinsed and drained
- 0.5 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the pork shoulder into 1-inch cubes and season generously with salt and black pepper.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the pork in batches and sear until browned on all sides, about 5-7 minutes per batch. Remove the pork and set aside.
Lower the heat to medium and add the diced onion. Sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the tomatillos and diced jalapeño to the pot. Cook for 5-7 minutes, stirring occasionally, until the tomatillos soften and start to break down.
Stir in the ground cumin, smoked paprika, and oregano, cooking for 1 minute to toast the spices.
Return the seared pork to the pot. Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally to prevent sticking.
After 1 hour, add the pinto beans and taste for seasoning. Add more salt and pepper if needed. Simmer uncovered for an additional 15-20 minutes to thicken the chili.
Stir in the chopped cilantro right before serving.
Serve hot with lime wedges on the side for squeezing over the chili.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5273 mg | 229% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 51.2 g | 183% | |
| Total Sugars | 39.4 g | ||
| Protein | 266.1 g | 532% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 8096 mg | 172% | |
*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.
