Imagine the comforting aroma of tender pork simmering with spices and vegetables, filling your kitchen with warmth.
This Pork Chili, with its rich, hearty flavor, is surprisingly simple to create and feels like a cozy, homemade hug.
As the pork, beans, and peppers meld together, the dish transforms into a symphony of taste and texture.
Let’s bring this delightful chili to life and enjoy its satisfying simplicity.
Kitchen Tools Required
- 1 Large pot
- 1 Large skillet
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 pound pork shoulder, cubed
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Pork Chili, you can follow this timeline:
- Reading & Preparation (10 minutes)
- Read through the recipe and instructions carefully.
- Gather all the necessary ingredients and equipment.
- Preparation (20 minutes)
- Cube the pork shoulder.
- Dice the onion and bell peppers.
- Mince the garlic.
- Measure out spices, chicken broth, and other ingredients.
- Cooking (1 hour 30 minutes)
- 0:00 – 0:05: Heat olive oil in a large pot over medium heat.
- 0:05 – 0:15: Add cubed pork shoulder and cook until browned on all sides. Remove from pot and set aside.
- 0:15 – 0:20: Sauté diced onion and minced garlic in the same pot until the onion is translucent.
- 0:20 – 0:25: Stir in ground cumin, chili powder, smoked paprika, cayenne pepper, salt, and black pepper.
- 0:25 – 0:30: Return the pork to the pot and stir to coat with spices.
- 0:30 – 0:35: Pour in chicken broth and bring to a simmer.
- 0:35 – 0:40: Add diced tomatoes, kidney beans, green bell pepper, and red bell pepper.
- 0:40 – 1:40: Cover the pot and let it simmer for 1 hour, stirring occasionally.
- Finishing Touches (10 minutes)
- 1:40 – 1:45: Stir in lime juice and chopped cilantro.
- 1:45 – 1:50: Allow chili to rest for 10 minutes before serving.
- Additional Serving Suggestions
- Consider garnishing with a dollop of sour cream or a sprinkle of cheese for added flavor and creaminess when serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add cubed pork shoulder and cook until browned on all sides.
Remove pork from pot and set aside.
In the same pot, add diced onion and minced garlic, sauté until the onion is translucent.
Stir in ground cumin, chili powder, smoked paprika, cayenne pepper, salt, and black pepper.
Return the pork to the pot and stir to coat with spices.
Pour in chicken broth and bring to a simmer.
Add diced tomatoes, kidney beans, green bell pepper, and red bell pepper.
Cover the pot and let it simmer for 1 hour, stirring occasionally.
Stir in lime juice and chopped cilantro.
Allow chili to rest for 10 minutes before serving.
Serving Tips
- Cornbread: A classic side that complements the chili’s flavors with its sweet and buttery taste.
- Rice: Serve the chili over rice to add texture and make the meal more filling.
- Tortilla Chips: Use as a crunchy topping or dip them into the chili for added crunch.
- Avocado Slices: Fresh avocado provides a creamy and cooling contrast to the spicy chili.
- Sour Cream: A dollop on top can mellow the heat and add a creamy element to the dish.
Storage
Store leftover pork chili in an airtight container in the refrigerator for up to 3-4 days.
For longer storage, freeze in a freezer-safe container for up to 2-3 months.
Freezing
To freeze pork chili, allow it to cool completely.
Then transfer to airtight containers.
Label with the date and freeze for up to three months.
Thaw overnight in the refrigerator before reheating.
Reheating
When reheating pork chili, use low heat on the stove to preserve moisture and flavors.
Stir occasionally and add a splash of chicken broth if needed to maintain the desired consistency.
Final Thoughts
Pork chili is a flavorful and satisfying dish that captures the essence of Mexican cuisine.
The combination of spices, tender pork, and vibrant vegetables creates a hearty meal that’s perfect for any occasion.
For those who enjoy a bit of heat, adjusting the cayenne pepper or chili powder can tailor the spice level to individual preferences.
Preparing the chili a day in advance allows the flavors to meld, resulting in an even richer taste.
Serving it with a dollop of sour cream or a sprinkle of cheese can enhance the flavor and provide a creamy texture contrast.
Enjoy this delicious pork chili with family and friends for a warm and comforting dining experience.
Frequently Asked Questions
Can I Substitute Pork Shoulder With Another Type of Meat?
You can substitute pork shoulder with chicken thighs or beef chuck. Cook until tender, adjusting the simmer time if needed. Guarantee the meat is well-browned for flavor. Modify spices slightly to complement your chosen meat.
What Can I Use Instead of Kidney Beans?
You can substitute kidney beans with black beans or pinto beans. Both options provide a similar texture and flavor profile. Make certain you drain and rinse canned beans thoroughly before adding them to your dish for best results.
Is There a Vegetarian Version of This Chili?
You can create a vegetarian version by replacing pork with extra beans or lentils and using vegetable broth instead of chicken broth. Add more vegetables like zucchini or mushrooms for texture. Adjust spices to maintain flavor balance.
How Do I Make the Chili Less Spicy?
To make the chili less spicy, reduce the cayenne pepper and chili powder amounts. You can also add more tomatoes or broth to dilute the spice. Consider serving with sour cream to further mellow the heat.
Can I Make This Chili in a Slow Cooker?
You can make this chili in a slow cooker. Brown the pork and sauté the onions and garlic first. Then, transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Pork Chili
Equipment
- 1 Large pot
- 1 large skillet
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 tablespoon olive oil
- 1 pound pork shoulder cubed
- 1 large onion diced
- 3 clove garlic minced
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cup chicken broth
- 1 can diced tomatoes 14 ounces
- 1 can kidney beans drained and rinsed
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add cubed pork shoulder and cook until browned on all sides.
- Remove pork from pot and set aside.
- In the same pot, add diced onion and minced garlic, sauté until the onion is translucent.
- Stir in ground cumin, chili powder, smoked paprika, cayenne pepper, salt, and black pepper.
- Return the pork to the pot and stir to coat with spices.
- Pour in chicken broth and bring to a simmer.
- Add diced tomatoes, kidney beans, green bell pepper, and red bell pepper.
- Cover the pot and let it simmer for 1 hour, stirring occasionally.
- Stir in lime juice and chopped cilantro.
- Allow chili to rest for 10 minutes before serving.
Notes
