Pork Chili Recipe with Roasted Hatch Chiles
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
6
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Calories
183 kcal
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Course
Main Course
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Cuisine
American
Pork Chili Recipe with Roasted Hatch Chiles
Description
Start the chili by browning cubed pork shoulder in olive oil with chopped sweet onion and jalapeño peppers, softening the vegetables and developing flavor. Add minced garlic and a combination of chili powders including ancho, guajillo, and standard chili powder, along with salt, black pepper, and freshly ground cumin.
Fire roasted tomatoes are incorporated, either from a can or fresh, cooking down to create a rich base. Roasted Hatch peppers and tomato sauce complete the liquid components, along with canned kidney beans. The mixture is stirred and simmered covered on low heat for at least one hour, ensuring tender pork and a well-blended spice profile.
The chili has a medium heat level with smoky, earthy, and spicy notes from the Hatch chiles and chili powders. It is served in bowls with optional accompaniments. Adjust heat by adding hotter peppers, spicier chili powders, or hot sauce as desired.
This recipe yields 6-8 servings and features adaptable heat levels, making it a hearty and flavorful option for a chili meal incorporating roasted Hatch chiles.
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds pork shoulder cut into 1 inch cubes (can use pork loin or ground)
- 1 sweet onion chopped, large
- 2 jalapeno pepper chopped
- 4 cloves garlic chopped
- 1 tablespoon ancho powder
- 1 tablespoon guajillo chili powder
- 1 tablespoon chili powder or use chipotle powder, New Mexican variety
- 1 tablespoon salt
- black pepper to taste
- 1 teaspoon cumin freshly ground
- 2 red kidney bean canned
- 28 ounce fire roasted tomatoes or use equivalent fresh
- 1 pound Hatch peppers chopped, roasted
- 14 ounce tomato sauce
Instructions
- Heat the oil in a large pot and add the pork, onion and jalapeno peppers. Cook them 5-6 minutes to brown the pork and soften the vegetables.
- Add the garlic and seasonings and cook another minute, stirring.
- If using fresh tomatoes, chop them and add them to the pot. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
- Add the remaining ingredients and give it all a good stir. Break apart as needed with a wooden spoon.
- Cover and cook the chili on low for at least 1 hour to let the flavors develop, stirring every now and then. Adjust for seasonings if you wish.
- Serve in bowls with your favorite fixins.
Notes
- This recipe serves 6-8 people, suitable for family meals or gatherings.
- The heat level is medium but can be increased by adding spicier peppers, extra chili powder, or hot sauce.
- Using roasted Hatch peppers adds a smoky, slightly sweet flavor distinctive to the chili.
- Slow cooking for at least an hour allows the pork to become tender and flavors to meld well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 2854mg | 119% |
| Potassium | 655mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2445IU | 49% |
| Vitamin C | 51.3mg | 57% |
| Calcium | 117mg | 12% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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