Pulled Pork Chili
Get ready to spice things up with the best pulled pork recipe! Packed with tons of flavor and using five different peppers and chiles, this dish is a party for your taste buds.
Servings 10
Calories 173kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion diced
- 1 red bell pepper seeded and diced
- 1 Anaheim chile seeded and diced
- 1 jalapeño pepper seeded and diced
- 4 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 oz canned tomato sauce
- 15 oz canned diced tomatoes
- 2-3 cups water
- 1 pound pulled pork
- 2 oz chipotle chile in adobo sauce diced
- 4 oz canned Hatch chiles drained and diced
- 2 tablespoons chile powder
- 2 teaspoon paprika
- 1 teaspoon cumin
- 15 oz canned kidney beans drained
- ¼ cup chopped cilantro or green onions
Instructions
- Add oil to a large pot or Dutch oven and bring to medium heat.
- When oil is hot add diced onions, bell peppers, Anaheim chile and jalapeño pepper. Cook until vegetables start to soften, approximately 5 minutes.
- Add chopped garlic the vegetables and cook for a minute or two, being sure not to burn the garlic. Season with salt and pepper.
- Stir in the tomato sauce, diced tomatoes and 1 cup of water, scraping up any browned bits on the bottom of the pot.
- Add the remaining Hatch chiles, chipotle in adobo, chile powder, paprika and cumin. If using mesquite powder, add it now.
- Stir in the pulled pork then reduce heat to simmer. Allow chili to simmer for at least 1 hour or up to several hours. The longer the chili cooks, the more flavor the chili will have. Add more water as needed.
- Add the kidney beans and cook for an additional 30 minutes then add the chopped cilantro.
- Serve with your favorite chili toppings like cornbread, corn chips, sour cream, cheddar cheese, avocado, cilantro and/or green onions.
Notes
Chili travels well and can be made ahead of time. In fact, the longer it sits, the better it tastes and the more flavor it has. So you can absolutely make this a day or two before serving it up. Just refrigerate it and reheat it when you are ready to serve.
TO STORE: Store any leftover chili in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1cup | Calories: 173kcal | Carbohydrates: 24g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 870mg | Potassium: 412mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1402IU | Vitamin C: 27mg | Calcium: 70mg | Iron: 3mg
