This pork chili recipe is made with tender pork shoulder, roasted New Mexican peppers, fire roasted tomatoes and lots of spices, the perfect spicy chili. What’s YOUR favorite Hatch chile? Are you GREEN or RED?
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MORE GREAT RECIPES:
Texas Chili:
Green Chili Stew:
Chipotle Chili:
White Chicken Chili:
Spicy Pork Chili with Hatch Chiles Recipe
Ingredients
1 tablespoon olive oil
1.5 pounds pork shoulder cut into 1 inch cubes (can use pork loin or ground)
1 large sweet onion chopped
2 jalapeno peppers chopped
4 cloves garlic chopped
1 tablespoon ancho powder
1 tablespoon guajillo powder
1 tablespoon New Mexican chili powder or use chipotle powder
1 tablespoon Salt
Black pepper to taste
1 teaspoon freshly ground cumin
2 cans red kidney beans
28 ounce fire roasted tomatoes or use equivalent fresh
1 pound roasted Hatch peppers chopped
14 ounce tomato sauce
Cooking Directions
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.
Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own:
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I hope you like it! Leave comments below, my friends! I’d love to hear how you enjoy it and make it your own way in the comments below. Please share!
Get cooking with Hatch peppers. This is one my favorite spicy chili recipes.