Tired of the same old dinner routine? Craving a flavorful, satisfying meal that’s both easy to make and bursting with deliciousness? Then look no further! This Pork Chili recipe will transport your taste buds straight to a vibrant Mexican fiesta. It's a perfect example of healthy meals and quick dinner ideas all rolled into one delicious dish. This homemade cooking masterpiece is perfect for a cozy night in or a fun gathering with friends. Get ready to experience the best recipes you've ever tasted!
Ingredients:
- 1 lb boneless pork shoulder, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 cup chicken broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for garnish)
Instructions:
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Sear the Pork: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes and sear on all sides until browned. This step helps develop a rich flavor. Remove the pork from the pot and set aside.
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Sauté the Vegetables: Add the chopped onion and bell peppers to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Build the Flavor: Stir in the chili powder, cumin, oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas. This simple step significantly enhances the overall flavor profile.
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Combine and Simmer: Return the pork to the pot. Add the crushed tomatoes, diced tomatoes, kidney beans, pinto beans, and chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the pork is tender and easily shreds with a fork. The longer it simmers, the more the flavors will meld together.
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Shred and Serve: Once the pork is tender, remove it from the pot and shred it using two forks. Return the shredded pork to the chili and stir to combine. Garnish with fresh cilantro and a squeeze of lime juice before serving.
Tips for the Best Pork Chili:
- Spice it up: Adjust the amount of cayenne pepper to your liking. For a milder chili, omit it altogether or use a smaller quantity. For a spicier kick, add more!
- Slow Cooker Option: This recipe is also perfect for a slow cooker. Follow steps 1 and 2, then transfer everything to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Thicken the Chili: If you prefer a thicker chili, you can simmer it uncovered for the last 30 minutes of cooking time to allow some of the liquid to evaporate. Alternatively, you can stir in a tablespoon or two of cornstarch mixed with a little cold water.
Variations:
- Beef Chili: Substitute the pork with 1 lb of ground beef or stew beef.
- Vegetarian Chili: Omit the pork and add 1 cup of your favorite vegetarian protein substitute, such as lentils or textured vegetable protein.
- Spicy Chili: Add a diced jalapeño pepper along with the other vegetables for extra heat.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 30-35g
Enjoy your delicious and easy-to-make Pork Chili! It's a perfect example of how simple homemade cooking can result in truly delicious dishes. Let me know in the comments how yours turned out!