Pork Chili Recipe with Roasted Hatch Chiles
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.
Servings: 6
Calories: 183kcal
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
Serves 6-8.
Heat Factor. Medium. You'll get some decent heat here, but if you're looking to up that heat factor, incorporate hotter peppers or add in extra spicy chili powder or chili flakes. Hot sauce is also a nice addition for both heat and flavor.
Nutrition
Calories: 183kcal | Carbohydrates: 19g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 2854mg | Potassium: 655mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2445IU | Vitamin C: 51.3mg | Calcium: 117mg | Iron: 3.7mg