Pork Chili
Warm up your taste buds with this rich and hearty Pork Chili, a satisfying twist on a classic comfort dish. Tender chunks of pork shoulder are slow-simmered to perfection in a vibrant and smoky tomato base enhanced with chili powder, cumin, smoked paprika, and a touch of cayenne for a subtle kick. This flavor-packed chili is studded with colorful bell peppers, black beans, and kidney beans for a hearty, protein-rich meal. Optional sweet corn kernels add a delightful pop of texture and sweetness. Garnish with fresh cilantro, sour cream, and shredded cheddar cheese for a truly crave-worthy finish. Perfect for cozy family dinners or game day gatherings, this Pork Chili delivers bold flavors, nourishing ingredients, and an irresistible aroma that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 lbs pork shoulder
- 2 tbsp olive oil
- 1 large yellow onion
- 2 bell peppers
- 4 garlic cloves
- 2 tbsp chili powder
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 2 cups low-sodium chicken broth
- 15 oz can black beans
- 15 oz can kidney beans
- 1 cup corn kernels (optional)
- 1.25 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh cilantro (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup shredded cheddar cheese (optional, for serving)
Instructions
Dice the pork shoulder into 1-inch cubes, trimming away any excess fat.
Finely chop the onion, bell peppers, and garlic cloves.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Season the pork cubes with salt and black pepper, then brown them in batches in the hot oil until golden on all sides. Remove and set aside.
In the same pot, lower the heat to medium and sauté the onion until soft and translucent, about 5 minutes.
Add the bell peppers and garlic to the pot and cook for another 3 minutes, stirring frequently.
Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper, allowing the spices to toast for 1-2 minutes.
Add the tomato paste and stir well to coat the vegetables and spices.
Pour in the crushed tomatoes, chicken broth, and browned pork. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the flavors have melded.
Drain and rinse the black beans and kidney beans. Add them to the chili during the last 30 minutes of cooking.
If using, stir in the corn kernels 10 minutes before serving.
Taste the chili and adjust the seasoning with additional salt or pepper, if necessary.
Serve hot, garnished with chopped cilantro, a dollop of sour cream, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 12.2 g | 43% | |
| Total Sugars | 12.8 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1332 mg | 28% | |
*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.
