Pork Tenderloin and Butternut Squash Chili
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Pork Tenderloin and Butternut Squash Chili
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 4 lices Bacon diced into ½ inch pieces (if your bacon is "thick cut", just use 3 slices)
- 1 lb. pork tenderloin cut into about 4 pieces
- salt
- black pepper
- 1 onion diced small, large
- 2 celery diced small, stalks
- 3 cloves garlic finely chopped
- 1 jalapeño seeded and finely chopped, medium
- 1 12 ounce beer bottle
- 3 15 ounce fire-roasted tomatoes canned, puréed
- 2 green chiles small cans
- 1 cup cilantro divided, finely chopped, fresh
- 2 tablespoons dark brown sugar
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon Coriander
- 1 teaspoon salt more to taste
- 2 15-16- ounce cannellini beans drained and rinsed, canned
- 1 15-16- ounce black-eyed peas drained and rinsed, can
- 1 6- ounce tomato paste canned
- ½ butternut squash peeled, seeded and chopped in small (about ½ inch) dice, medium
- cilantro for garnish, if desired, coarsely chopped leaves
- Greek yogurt for garnish, if desired
- avocado for garnish, if desired, slices
Instructions
- Cook bacon in a large dutch oven or oven-safe stock pot until fat is rendered and bacon is crisp. Transfer bacon with a slotted spoon to a large plate. If there's more than about 2 tablespoons of fat in pan, remove any excess.
- Sprinkle pork pieces lightly with salt and pepper. Increase heat and add pork to bacon fat. Brown well on all sides. Remove pork with a slotted spoon to plate with bacon.
- Add onion and celery to pan and sauté for 4-5 minutes or until softened and translucent. Add garlic and jalapeño and cook for another minute.
- Add bacon, pork and all ingredients up to the butternut squash on the list. Do not add squash at this time. Bring mixture to a boil, then cover and place in oven. Slow roast @300˚F for 2 hours.
- Remove chili from oven, uncover and with a large slotted spoon, transfer pork pieces to a large plate.When pork is cool enough to handle, cut it into one inch slices and shred with your fingers or two forks. Add butternut squash to chili mixture, cover and return to the oven for another 30-40 minutes or until squash is tender.
- Add shredded pork and the other ½ cup of chopped cilantro, stir to combine. Taste and add more salt, if needed. Serve in bowls with dollops of Greek yogurt, sliced avocados and cilantro. Enjoy!
Notes
- If you like your chili more "saucy", add a bit more beer at the end and simmer for a few minutes on the stovetop. If you prefer it thicker, simmer the chili for 15-20 minutes, uncovered, on the stovetop just before serving.
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