Chipotle Sweet Potato Pork Chili
User Reviews
4.9
32 reviews
Excellent
Chipotle Sweet Potato Pork Chili
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A chipotle-seasoned pork chili made with black beans, dark red kidney beans, sweet potatoes, and fall-apart tender pieces of pork shoulder.
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Ingredients
For the chili
- 3 1/2 pounds pork shoulder diced into bite-sized chunks, boneless
- 2 tablespoons kosher salt divided
- 1 tablespoon black pepper freshly ground
- 2 teaspoons mustard coarse-ground
- 1 tablespoon olive oil
- 1 medium yellow onion
- 6 garlic minced, cloves
- 1 (14.5-ounce) can diced tomatoes fire-roasted
- 1 (15-ounce) can black beans (undrained)
- 1 (15-ounce) can Kidney Beans undrained, dark red
- 3 chipotle pepper diced, in adobo sauce
- 2 teaspoons red wine vinegar
- 1/2 teaspoon fish sauce
- 1 tablespoon ancho chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin ground
- 1/8 teaspoons cloves ground
- 1/8 teaspoons ground cinnamon
- 1 pinch ground allspice
- 2 medium sweet potato diced
- 1 large poblano pepper diced
For serving
- sour cream
- cilantro
- avocado slices
- tortilla chips
Instructions
- In a large bowl, add the pork, 1 1/2 tablespoons of kosher salt, black pepper, and coarse-ground mustard. Stir together until the meat is fully coated. Set aside.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and cook for 10 minutes, stirring occasionally.
- Add the garlic and cook for 30 seconds until fragrant.
- Add the seasoned pork and cook for 10 minutes, stirring occasionally until the meat has browned.
- Add the fire-roasted diced tomatoes, canned black beans, canned dark red kidney beans, chipotle peppers in adobo sauce, red wine vinegar, fish sauce, the remaining 1/2 tablespoon of kosher salt, ancho chili powder, smoked paprika, ground cumin, ground cloves, ground cinnamon, and ground allspice. Stir together to combine.
- Raise the heat to high and bring to a simmer. Reduce the heat to low, cover, and cook for 1 1/2 hours.
- Stir and scrape up any bits that are stuck to the bottom of the Dutch oven.
- Add the sweet potatoes, poblanos, and stir to combine. Cover and cook for 30 more minutes.
- Serve in bowls topped with cilantro, sour cream, and avocado slices.
Nutrition Information
Show Details
Serving
1serving
Calories
349kcal
(17%)
Carbohydrates
20g
(7%)
Protein
40g
(80%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
95mg
(32%)
Sodium
1776mg
(74%)
Potassium
969mg
(21%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
7042IU
(141%)
Vitamin C
17mg
(19%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 349kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 40g | 80% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 1776mg | 74% |
| Potassium | 969mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 7042IU | 141% |
| Vitamin C | 17mg | 19% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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