pork chili

We love this amazing Pumpkin Chili Recipe! Zesty earthy chili made with pumpkin pure for an unexpected richness that beats tomatoes.

Pumpkin Chili

ground pork, (or ground chicken)

onion,

red bell pepper, (seeded and chopped)

garlic cloves, (minced)

chipotle peppers in adobo sauce, (chopped)

100% pure pumpkin puree ((1 can))

hard cider, (gluten-free (12-ounce bottles))

kidney beans, (drained (15-ounce cans))

chicken broth

chili powder

cumin

salt

cinnamon

bay leaves

Optional Toppings: sour cream, (cilantro, red onion)

Place a large sauce pot over medium heat. Add the ground pork and break into small pieces with a wooden spoon. Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is browned and the onions are soft.

Pour the pumpkin puree, hard ciders, beans, and chicken broth into the pot. Add chili powder, cumin, salt, cinnamon, and bay leaves. Stir well.

Simmer for at least 30 minutes on medium-low heat, stirring occasionally. Serve warm with toppings if deserved.

This recipe combines the popular salsa verde with smoked pork butt to take chili verde to the next level.

Chili Verde With Pulled Pork Recipe

pinto or black beans

pork butt ((shoulder))

bacon

jalapeño peppers

onion

garlic

ancho chili powder

Morton Coarse Kosher Salt

½ teaspoon sweet paprika

black pepper

cayenne pepper

all-purpose flour

Salsa Verde

masa harina ((Mexican corn flour))

lime

cilantro

cheddar jack cheese

Avocado slices

Sour cream

fresh cilantro

Lime wedges

Prep the beans the night before. Soak the beans in water to cover overnight. The next day, drain, rinse, and cover with fresh water by 1 inch (25.4 mm). Bring to a boil over high heat, then reduce the heat to low and simmer gently until the beans are tender, 1 ½ to 2 hours.

Fire up. For smoke flavor in this chili, first you smoke a pork butt. But don’t fully cook it. It only needs to get to an internal temperature of 120 to 125°F (48.9 to 51.7°C). To do that, prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquettes on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 250°F (121.1°C) on the indirect side. Alternatively fire up a smoker with your favorite wood to the same cooking temperature.

Smoke. Prepare the pork butt by trimming any silver skin and excess fat. Rub the roast with a binder (such as water, oil, mustard, or hot sauce) and apply your favorite pork seasoning, such as Meathead’s Memphis Dust. Smoke for about 2-3 hours until the roast takes on a good amount of smoke and reaches an internal temperature between 120° and 125°F (48.9° to 51.7°C). Remove from the smoker and allow to cool for about 20 minutes. Cut the roast into ¾ inch (19 mm) pieces and set aside. You can also do this step the night before if you like, so you can get going on the chili the next day.

Make the chili. Cut the bacon into ¼-inch (6.4 mm) lardoons and cook in a skillet over medium high heat until crisp. Transfer to a paper towel to drain. Add the cubed pork into the bacon grease and cook until browned all over, about 5 minutes, turning often. Remove the seeds and membrane from the jalapeno, then chop into small dice and add to the browned pork. Cook and combine for about 2 minutes. Remove the cooked pork and jalapenos. Drain the bacon grease, reserving 2-3 tablespoons.

Chop the onion and mince the garlic. Heat a heavy Dutch oven over medium heat, and add the reserved bacon grease. Sauté the onions until they begin to soften, 2 to 3 minutes. Stir in the ancho, salt, cumin, paprika, cayenne, and black pepper. Continue to cook until onions are translucent, 2 to 3 more minutes. Add the garlic and continue to cook for an additional minute. Reduce the heat to low and sprinkle the flour into the onion and garlic mix. Cook for 1 minute. Begin slowly pouring the salsa verde into the mix, whisking continuously to prevent lumps from forming. Once incorporated, stir in the chicken broth.

Add the smoked pork cubes, browned bacon, and beans to the pot. Increase the heat to medium high and slowly bring to a boil. After the chili begins to boil, reduce the heat to low and slowly simmer for 3 hours.

After the simmer, mix together about ½ cup (46.5 g) of masa harina with enough water to make a loose paste and add to the chili. Stir until the chili begins to thicken. For even thicker chili, add additional amounts of masa paste [up to another ½ cup (46.5 g)]. Simmer for another 30 minutes then stir in the lime juice and fresh cilantro.

Serve. Ladle the chili into bowls and garnish with cheese, avocado slices, sour cream, and a few sliced jalapenos to taste. Top with a sprinkling of chopped cilantro. Serve with lime wedges and some tortillas, if you like.

This Spicy Pork Chili recipe can easily be made in your slow cooker or on the stovetop. Either way this is one delicious pork chili!

Slow Cooker Spicy Pork Chili

lb Boneless Pork Loin (cut into 1/2 inch cubes)

Tbsp Canola Oil

oz Crushed Tomatoes

Cup Frozen Corn

oz Black Beans (rinsed and drained)

Cup Yellow Onion (diced)

Cup Beef Broth

oz Green Chilies (diced)

Tbsp Chili Powder

Garlic Clove (minced)

Tsp Salt

Tsp Cayenne Pepper

Tsp Ground Black Pepper

Cup Fresh Cilantro (minced)

Cheddar Cheese (shredded)

In a large skillet, brown the pork in oil over medium-high heat for about 5-6 minutes.

Place the browned pork and the drippings into the bowl of your slow cooker.

Stir in the tomatoes, corn, beans, onion, broth, green chilies, chili powder, garlic, salt, cayenne and pepper.

Cover and cook on low for 6-7 hours, on high for 3-4 hours. The pork should be tender.

Serve in bowls. Optionally garnish with fresh cilantro and shredded cheese.

This Green Pork Chili is creamy, thick, smoky, citrusy, and has just the right amount of kick. You&#39;ll want to braise this chili for 3 to 4 hours until the pork shoulder and cannellini beans are very tender. 

Green Pork Chili

jalapeño pepper

bacon fat

lb (16 oz) tomatillos (husks removed and quartered)

garlic (roughly chopped)

green onions (ends trimmed and roughly chopped)

onions

chicken stock

fresh cilantro (plus more for garnishing)

lbs pork shoulder

oregano

poblano peppers (seeded and diced)

Anaheim peppers (seeded and diced)

heirloom

kosher salt

sour cream

cheddar cheese

cilantro leaves

Roast the jalapeño over an open flame (using a gas burner) or in the broil until blackened on all sides.  Place in a bowl, cover, and allow to cool for 5 to 10 minutes.  Peel, seed, and finely chop.  Set aside.

In a heavy Dutch oven or soup pot, heat 2 tablespoons of the rendered bacon fat. Add the tomatillos and cumin, and cook over medium-low heat for 2 to 3 minutes. Add the garlic, scallions, and onion, and continue to cook, stirring occasionally, until onions are soft and translucent.

Add the chicken broth, cilantro, and the diced roasted jalapeño, and continue to cook over medium heat for another 4 to 5 minutes. Remove and blend mixture (in stages) in a blender or using an immersion blender until smooth.  Reserve and set aside.

Season the pork shoulder chunks with salt and pepper. Wipe pot clean and return to high heat. Add the remaining bacon fat.  Once hot, add the pork shoulder - you&#39;ll want to brown the pork in batches to avoid over crowding the pan -  and brown on all sides. Set the browned meat aside on a large plate as you work.

Once all of the meat has been browned, return it to the pot. Add the oregano, poblano and Anaheim pepper, and dried beans.  Stir in the tomatillo mixture and remaining chicken stock. Bring mixture to a boil and reduce to a very low simmer. Continue to simmer, stirring occasionally, for an additional 3 to 4 hours, or until the pork and beans are very tender.

Season soup with salt and pepper, finish with fresh lime juice, and serve with cilantro, sour cream, and grated sharp cheddar cheese for topping.

Hearty and flavorful ground pork chilli will be your new favorite comfort food!

Ground Pork Chili

pork

garlic (minced)

tomatoes

mild Ro-Tel diced tomatoes with green chiles

tomato sauce

kidney beans

pinto beans, drained and rinsed

Combine ground pork, onion, and garlic in large stockpot. Cook and stir over medium heat until pork is brown. Drain.

Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.

Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1545232151/cuq4fcooshji5kevyoar.mp4

Hearty and flavorful ground pork chili will be your new favorite comfort food recipe!

Top 5 pork chili recipes from across the web

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Top Tags

Pumpkin Chili

Chili Verde With Pulled Pork Recipe

Slow Cooker Spicy Pork Chili

Green Pork Chili

Ground Pork Chili

Top 5 pork chili recipes from across the web

The most viewed pork chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Chili

Chili Verde With Pulled Pork Recipe

Slow Cooker Spicy Pork Chili

Green Pork Chili

Ground Pork Chili

The most viewed pork chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine