Try this Fiesta Pork, Bean, and Green Chili Chili recipe.
- salt and pepper
- 1 tablespoon vegetable oil
- 3/4 teaspoon dried oregano
- 3/4 teaspoon cumin
- 4 oz can diced green chilies
- 2 cups gluten-free chicken broth
- 1/2 yellow onion chopped
- 1-1/2 lbs pork shoulder cut into bite sized pieces
- 4 cloves garlic pressed or minced
- 1-2 jalapeã±os, seeded and minced
- 3/4 teaspoon mustard powder
- 15 oz can mrs. grimes original chili beans in chili sauce
- 14.5 oz can petite diced tomatoes
- 1 lime, cut into wedges
- toppings: tortilla chips pepper jack cheese, chopped cilantro
- Carbohydrate 1.62317874980671 g
- Cholesterol 0 mg
- Fat 2.73935031356481 g
- Fiber 0.389796879282344 g
- Protein 0.300463437467 g
- Saturated Fat 0.207412265697708 g
- Serving Size 1 1 Serving (17g)
- Sodium 19.3477682291217 mg
- Sugar 1.23338187052437 g
- Trans Fat 0.0526345468832624 g
- Calories 31 calories
Step-by-step
- Heat oil in a 6-quart Dutch oven over heat that’s just a touch above medium.
- Add pork then season with salt and pepper and saute for 10 minutes, stirring occasionally.
- Add onion, garlic, jalapeño, oregano, mustard powder, and cumin then saute for another 5 minutes.
- Add beans, petite diced tomatoes, green chilis, and chicken broth then turn heat up to bring to a boil.
- Turn heat down to medium then simmer for 30 minutes, stirring occasionally.
- Taste then add more salt and pepper if necessary, and then squeeze in a little bit of fresh lime juice.
- Scoop into bowls then serve with extra lime wedges and toppings.
Cooks often treat canned green chilis and fresh jalapeños as interchangeable heat sources, missing how preserved vegetables contribute acidity while fresh peppers deliver bright, vegetal capsaicin. Green chili stews occupy a distinct culinary niche in the American Southwest, bridging indigenous agricultural staples with Spanish colonial livestock introductions.
- Brown pork shoulder in a heavy 6-quart Dutch oven over medium-high heat for 10 minutes to properly develop the Maillard reaction on the meat surfaces.
- Add minced garlic and onions after the meat browns, sautéing for exactly 5 minutes so the aromatics soften without burning or turning bitter.
- Control the heat level of jalapeños by scraping away the white pith and seeds completely before mincing.
- Simmer the assembled mixture for 30 minutes to allow the chicken broth and tomato juices to concentrate around the pork pieces.
- Finish the simmering process with fresh lime juice squeezed directly into the pot just before serving to balance the rich sauce.
Pork shoulder contains ample connective tissue that breaks down during extended cooking, yielding tender morsels. Fresh lime wedges added at the table provide necessary acid contrast to the savory beans.
