This Seriously Good Pork Roast Chili is a hearty delight! With tender pork, rich tomatoes, and a mix of spices, it’s sure to warm your belly and your soul.
Throw in some beans and chilies, and you’ve got a bowl of comforting goodness. I love to top it off with cheese and sour cream—who can resist that? 😋
This chili is perfect for cozy nights in or game day gatherings. Plus, it’s super easy to make; just let it simmer and enjoy the mouth-watering smell filling your kitchen!
Key Ingredients & Substitutions
Pork Roast: I recommend using pork shoulder or butt for this chili. They have enough fat to keep the meat tender during cooking. If you want a leaner option, you could try chicken thighs or turkey. Just adjust the cooking time since they won’t take as long to become tender.
Beans: Black beans are my favorite for their creamy texture, but you can easily swap them for kidney beans or pinto beans if you prefer. Canned beans save time, but dried beans are great too—just cook them beforehand!
Spices: Chili powder is crucial for flavor. If you want more depth, consider adding chipotle powder or a pinch of cinnamon. If you’re sensitive to spice, reduce the cayenne or skip it altogether. You can always serve hot sauce on the side!
Lime Juice: Fresh lime juice brightens the flavors. If you don’t have limes, lemon juice works well as a substitute. Just remember to add it near the end of cooking for the best flavor!
How Can I Make Sure the Pork is Perfectly Tender?
Cooking the pork until it’s tender is key for a great chili. Here’s how to ensure it turns out just right:
- Brown the pork well on all sides to develop flavor. Don’t rush this step!
- Simmer low and slow. This helps the collagen break down, making the pork melt-in-your-mouth tender. Keep the pot covered for even cooking.
- Check for doneness. After 2 to 2.5 hours, the pork should easily shred with a fork. If it’s not there yet, give it more time!
By following these steps, you’ll have wonderfully tender pork that adds to the chili’s delicious flavor!
Seriously Good Pork Roast Chili
Ingredients You’ll Need:
- 2 lbs pork roast (shoulder or butt), trimmed and cut into large chunks
- 1 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
- 1 can (6 oz) tomato paste
- 2 cups chicken broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp oregano
- Salt and black pepper, to taste
- Juice of 1 lime
- Garnishes: sour cream, chopped green onions, chopped fresh cilantro or parsley
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and roughly 2.5 hours of cooking time. The low and slow simmer is the secret to tender, flavorful pork. Overall, you’ll be enjoying this delicious chili in about 2 hours and 45 minutes!
Step-by-Step Instructions:
1. Brown the Pork:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Season your pork chunks with salt and pepper, then add them to the pot. Sear the pork on all sides for about 3-4 minutes per side until browned. Once done, remove the pork and set it aside.
2. Sauté the Veggies:
In the same pot, toss in the diced onion and red bell pepper. Sauté these for about 5 minutes until they become soft. Then, add in the minced garlic and cook for another minute until you can smell its wonderful aroma.
3. Add the Spices:
Mix in the chili powder, ground cumin, smoked paprika, cayenne pepper, and oregano. Cook everything together for about a minute to help toast the spices, enriching their flavors.
4. Combine All Ingredients:
Now, return the browned pork to the pot! Add the diced tomatoes, tomato paste, chicken broth, black beans, and corn. Stir everything together until well combined.
5. Let It Simmer:
Bring your chili to a boil, then lower the heat and cover the pot. Let it simmer gently for about 2 to 2.5 hours, or until the pork is super tender and easily shreds with a fork.
6. Shred the Pork:
After the cooking time, remove the pork from the pot. Use two forks to shred it into bite-sized pieces. It should fall apart effortlessly!
7. Bring It All Together:
Return the shredded pork back to the chili pot and stir well. Squeeze in the lime juice, and taste your chili! Adjust any seasoning with extra salt, pepper, or cayenne if you like it spicier.
8. Thicken the Chili:
Simmer the chili uncovered for another 10 minutes to let it thicken a bit.
9. Serve and Enjoy:
Dish the chili into bowls and top with a dollop of sour cream and fresh chopped green onions and cilantro. Enjoy every warm and comforting bite of your Seriously Good Pork Roast Chili!
Happy cooking!
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Can I Use a Different Meat for This Chili?
Absolutely! While pork roast gives this chili great flavor and tenderness, you can substitute it with beef chuck or even shredded chicken. Just be sure to adjust the cooking time accordingly; chicken will take less time!
How Can I Make This Chili Spicier?
If you love heat, increase the amount of cayenne pepper or add some chopped fresh jalapeños or a splash of hot sauce. Alternatively, you can top your chili with sliced fresh chilies when serving for an extra kick!
Can I Freeze Leftover Chili?
Yes, this chili freezes very well! Store leftovers in an airtight container and freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it on the stove over low heat, adding a splash of broth if it’s too thick.
What Can I Serve with This Chili?
Pair this chili with cornbread, rice, or tortilla chips for a delicious meal! It’s also great topped with shredded cheese, sour cream, and fresh herbs to enhance the flavor!
