Black Bean Pork Chorizo Chile Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
10
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Calories
656 kcal
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Course
Main Course
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Cuisine
American
Black Bean Pork Chorizo Chile Recipe
Description
The recipe integrates thick-cut smoked bacon, pork pieces browned for flavor, and chorizo sautéed with onions for depth. Blended fire roasted tomatoes and chipotle salsa introduce smoky heat. Black beans and spices including ancho chili powder, cumin, and salt create a robust base simmered in chicken broth with tomato paste and a touch of bourbon and honey for complexity.
The chili is cooked over medium heat for about two hours, allowing the flavors to meld and the pork to tenderize. Toasting cumin seeds added to the Mexican crema garnish enhances the dish's aroma. Serving with diced avocado and fresh cilantro balances the chili’s richness.
This chili can be adapted for slow cookers or pressure cookers with attention to bean preparation. Stored refrigerated or frozen, it holds well as leftovers. Options include tweaking spice levels, omitting bourbon, or using crema alone or enriched with cumin seeds for garnish.
Ingredients
Chili
- 1/2 pound Bacon 6-8 slices, cut into 1 inch pieces, thick cut, smoked
- 1 pound pork cut into 1 1/2 inch chunks
- 2 tablespoons olive oil if needed
- 9 ounces chorizo
- 1 yellow onion chopped
- 1/4 cup chipotle salsa or 2 chipotles en adobo sauce
- 1 fire roasted tomatoes 16 ounce can
- 2 cups black beans cleaned and rinsed, dry
- 2 garlic minced, cloves
- 1 tablespoon ancho chili powder
- 2 teaspoons salt
- 2 teaspoons cumin
- 6-8 cups chicken broth
- 1 tablespoon tomato paste
- 3/4 cup bourbon Jack Daniels or other
- 1 tablespoon honey
- 2 tablespoons lime juice fresh
Garnish
- 1 cup Mexican crema
- 1 tablespoon cumin seed
- 2 avocado diced, ripe
- 1 cilantro chopped, bunch
Instructions
- In a large stock pot, cook the bacon until it is nearly crispy and the fat has been rendered. Remove the bacon from the pan.
- If the bacon doesn’t render much grease, you may need some olive oil. Heat the oil and add the pork. Brown all sides, then remove from the pot.
- Cook the chorizo and add the onions and cook for a minute.
- Add the fire roasted tomatoes and chipotles to a blender and blend until smooth, then pour into the pan with the onions.
- Add the meat back into the pan, then add the beans, garlic, ancho chili powder, salt, cumin, 5 cups of chicken broth, tomato paste, bourbon, and honey.
- Turn on medium heat and simmer for 2 hours. Add more broth as needed.
- In a small saute pan, add the cumin seeds and toast until lightly browned. Let them cool for 5 minutes, then stir into the crema.
- Serve each bowl of chili with a drizzle of cream, diced avocados and cilantro.
Notes
- Each pork ingredient adds distinct flavor; don't omit bacon or chorizo to maintain complexity.
- For slow cooker use, brown ingredients first and follow cooking times with presoaked beans.
- If using unsoaked dry beans, pressure cook before starting the chili.
- Store leftovers refrigerated up to 5 days or freeze up to 3 months.
- Browning the pork is crucial for flavor in both stovetop and Instant Pot methods.
- Adjust spiciness by increasing chipotle salsa amount.
- To toast cumin seeds, lightly brown in a pan then mix with crema for garnish.
- Replace bourbon with equal chicken broth if desired.
- Instant Pot method involves sautéing ingredients in sequence, adding liquids and spices last, pressure cooking for 20 minutes, then natural and quick releases.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 656 kcal
% Daily Value*
| Calories | 656kcal | 33% |
| Carbohydrates | 42g | 14% |
| Protein | 29g | 58% |
| Fat | 39g | 60% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 1255mg | 52% |
| Potassium | 1296mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 9g | 18% |
| Vitamin A | 944IU | 19% |
| Vitamin C | 11mg | 12% |
| Calcium | 138mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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