Pork Chili Recipe with 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 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

Instructions

• 1 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.
• 2 Add the garlic and seasonings and cook another minute, stirring.
• 3 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.
• 4 Add the remaining ingredients and give it all a good stir. Break apart as needed
  with a wooden spoon.
• 5 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.
• 6 Serve in bowls with your favorite fixins.

Nutrition Info