Firecracker Pork Chili
Prep Time: 20 minutes
Cook Time: 2 ½ hours
Servings: 6 to 8
Ingredients
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2 lbsGood Nature® Boneless Pork Loin, cut into ½” cubes
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1 largeyellow onion, sliced into ¼” rounds
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1jalapeno pepper
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1poblano pepper
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3bell peppers (red, orange, or yellow)
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4 tbspolive oil, divided
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2 tbsp, eachkosher salt & freshly ground black pepper
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4 clovesgarlic, roughly chopped
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4 tbspchipotle powder
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3 tbspcumin, ground
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2 tbspsmoked paprika
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4 tbsptomato paste
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3 cupswater
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1 14.5 oz candiced tomatoes
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2 15 oz canskidney beans (do not drain)
Preheat grill to high.
In a large bowl, toss onion and peppers with 2 tablespoons olive oil. Place onion and peppers on grill and roast until charred and blistered. Remove from grill and roughly chop; set aside.
In a large soup pot or Dutch oven over medium high heat, add 2 tablespoons olive oil and pork; season pork with salt and pepper. Allow pork to brown on all sides, approximately 6 to 8 minutes. Once browned, add garlic, chipotle powder, cumin, paprika, and tomato paste; cook 5 minutes, stirring frequently. Add charred onion and peppers; cook an additional 5 minutes. Finally, add the water and diced tomatoes and bring to a boil, then reduce to a simmer.
Allow to simmer for 1 ½ hours, stirring occasionally. Add the beans with liquid to the pot and simmer an additional 30 minutes.
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