This pork chili recipe is made with tender pork shoulder, roasted New Mexican peppers, fire roasted tomatoes and lots of spices, the perfect spicy chili. Grab a bowl! Perfect for game day.
Easy Pork Chili Recipe
It's time for a comforting bowl of Pork Chili, my friends. Everyone wants a bowl of wonderfully spicy chili this time of year, and flat out, chili is just what we need when the weather turns a bit colder to help warm the bones.
There is something about a good bowl of chili that always satisfies, and I love that there are so many ways to make it. Beans or no beans, different meat options, and don't even get me started on the seasonings.
This is where the playground opens up the most for me because I'm a spice fanatic, and there are SO MANY spices that I love, some of which I have included in this recipe.
This particular recipe is a pork chili recipe that I love. I use pork shoulder, which is very flavorful when you cook it down slowly in a pot, along with lots of spices, kidney beans, sweet onion, jalapeno peppers, garlic, fire roasted tomatoes, and roasted Hatch chiles, which are huge on flavor.
About the Hatch Chiles
Hatch peppers are unique in that they are grown in the Hatch region of New Mexico. Hatch peppers aren't actually a single type of pepper, but a variety, so named because of the region where they are grown.
The reality is that "Hatch Chili Peppers" actually belong to the broader category of New Mexican peppers, and there are many types. You can learn more about Hatch Chili Peppers here, including types and history. Hatch peppers typically range in heat levels from 1,000 - 8,000 Scoville Heat Units, which is quite mild to about jalapeno pepper level heat.
Harvesting season runs from August through September. I got a mild variety - they are New Mexico 6-4 types to be more specific - and they are DELICIOUS. They were delivered already roasted, frozen. All I had to do was thaw them out and I'm ready to get cooking!
Let's talk about how to make pork chili, shall we?
Pork Chili Ingredients
- Pork Shoulder. You can use pork loin or pork tenderloin for leaner options. Ground pork is great, too. If you do not want to use pork, use chicken breast. White meat chicken is a great alternative. Chicken thighs are a good option as well. It also works with cubed or ground beef.
- Olive Oil.
- Vegetables. Onion, jalapeno peppers, garlic, tomatoes (I'm using fire roasted), roasted Hatch chiles (see recipe notes).
- Seasonings. Ancho powder, guajillo powder, New Mexican chili powder, cumin, salt and black pepper.
- Extras. Kidney beans, tomato sauce.
How to Make Pork Chili - The Recipe Method
Brown the Pork and Vegetables. First, heat olive oil in a large pot and add the pork shoulder, onion and jalapeno peppers. Cook them on high heat for 5-6 minutes to brown the pork and soften the vegetables.
Garlic and Seasonings. Add the garlic and seasonings and cook another minute, stirring. You can smell when the garlic is ready. So good!
Tomatoes. If using fresh tomatoes, chop them and add them to the pot. Diced tomatoes are great. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
Remaining Ingredients. Add the remaining ingredients, including your chopped Hatch peppers and all those seasonings, and give it all a good stir.
Simmer the Chili. Cover and cook the chili on low for at least 1 hour to let the flavors develop, stirring occasionally. The flavors really develop when it is slow cooked. Adjust for seasonings if you wish.
So incredible on flavor. Comfort food extraordinaire.
Garnish and Serve. I garnish mine with crumbly white queso fresco or homemade queso blanco, as well as fresh chopped cilantro and spicy chili flakes. Try with lime wedges, sour cream, red onions. Don't forget the hot sauce!
Boom! Done! Good stuff, isn't it? I love a good pork chili. The pork shoulder is so incredibly tender after the low and slow cooking. You can also simmer it in your crock pot or Instant pot.
Recipe Tips & Notes
Adjusting the Heat Factor
If you order or grow a milder variety of Hatch or New Mexico chile peppers, you can easily up the heat by incorporating a spicy chili powder or spicy chili flakes. I added some chili flakes to mine for a bit of zing.
Or, either order or grow a hotter variety of New Mexican peppers, such as the Sandia pepper, which is about as hot as a jalapeno pepper.
Can You Make This Recipe with Other Peppers?
Absolutely. If you do not have access to Hatch or New Mexico peppers, you can make this with any larger, thicker walled pepper, such as the Anaheim, large Italian sweets (think Corno di Toro), and yes, even sweet bell peppers or other green chilies.
Try poblano peppers for this recipe as well. They're great.
Try it with black beans, too. Looking for a touch of sweet depth? Stir in a couple tablespoons of brown sugar and let it simmer through.
Where Can You Buy Hatch Chile Peppers?
I have a list of online resources where you can buy Hatch Chile Peppers.
Storage Information
You can store leftover chili in a sealed container in the refrigerator for up to 5 days. Simply reheat it over medium heat in a pot on the stovetop to enjoy again.
You can also freeze chili in freezer containers for 3 months or longer. I freeze batches of chili all the time.
That's it, my friends! I hope you enjoy your chili! Grab yourself a bowl! It's the perfect spin on my classic chili recipe.
Try Some of My Popular Hatch Pepper Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Pork Chili Recipe with Roasted Hatch Chiles
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds pork shoulder cut into 1 inch cubes (can use pork loin or ground)
- 1 large sweet onion chopped
- 2 jalapeno peppers chopped
- 4 cloves garlic chopped
- 1 tablespoon ancho powder
- 1 tablespoon guajillo powder
- 1 tablespoon New Mexican chili powder or use chipotle powder
- 1 tablespoon Salt
- Black pepper to taste
- 1 teaspoon freshly ground cumin
- 2 cans red kidney beans
- 28 ounce fire roasted tomatoes or use equivalent fresh
- 1 pound roasted Hatch peppers chopped
- 14 ounce tomato sauce
Instructions
- Heat the oil in a large pot and add the pork, onion and jalapeno peppers. Cook them 5-6 minutes to brown the pork and soften the vegetables.
- Add the garlic and seasonings and cook another minute, stirring.
- If using fresh tomatoes, chop them and add them to the pot. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
- Add the remaining ingredients and give it all a good stir. Break apart as needed with a wooden spoon.
- Cover and cook the chili on low for at least 1 hour to let the flavors develop, stirring every now and then. Adjust for seasonings if you wish.
- Serve in bowls with your favorite fixins.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 3/18/22 to include new information and video. It was originally published on 9/12/18.
Marlene says
Unique and very tasty chili - lve the idea of using various chili powders. I had to substitute poblanos because I couldn't find Hatch in northern MI but it still tasted great.
Mike H. says
Well done! And thank you for the review, Marlene.
Carla says
If using dried roasted hatch peppers, should they be reconstituted first?
Mike Hultquist says
Carla, if using dried pods, yes, I would rehydrate them first, then puree into paste, then swirl into the chili to simmer. I hope you enjoy it!