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Chipotle Sweet Potato Pork Chili

A chipotle-seasoned pork chili made with black beans, dark red kidney beans, sweet potatoes, and fall-apart tender pieces of pork shoulder.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 55 mins
Servings: 10 servings
Calories: 349 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

For the chili
  • 3 1/2 pounds boneless pork shoulder, diced into bite-sized chunks
  • 2 tablespoons kosher salt, divided
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons coarse-ground mustard
  • 1 tablespoon olive oil
  • 1 medium yellow onion
  • 6 garlic cloves, minced
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can black beans (undrained)
  • 1 (15-ounce) can dark red kidney beans (undrained)
  • 3 chipotle peppers in adobo sauce, diced
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon fish sauce
  • 1 tablespoon ancho chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoons ground cloves
  • 1/8 teaspoons ground cinnamon
  • 1 pinch ground allspice
  • 2 medium sweet potatoes, diced
  • 1 large poblano pepper, diced
For serving
  • sour cream
  • cilantro
  • avocado slices
  • tortilla chips

Instructions

    Cup of Yum
  1. 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.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and cook for 10 minutes, stirring occasionally.
  3. Add the garlic and cook for 30 seconds until fragrant.
  4. Add the seasoned pork and cook for 10 minutes, stirring occasionally until the meat has browned.
  5. 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.
  6. Raise the heat to high and bring to a simmer. Reduce the heat to low, cover, and cook for 1 1/2 hours.
  7. Stir and scrape up any bits that are stuck to the bottom of the Dutch oven.
  8. Add the sweet potatoes, poblanos, and stir to combine. Cover and cook for 30 more minutes.
  9. Serve in bowls topped with cilantro, sour cream, and avocado slices.

Nutrition Information

Serving 1serving Calories 349kcal (17%) Carbohydrates 20g (7%) Protein 40g (80%) Fat 7g (11%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 95mg (32%) Sodium 1776mg (74%) Potassium 969mg (28%) 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

% 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.