Ingredients and Weight:
- 1 pound pork shoulder, roasted and pulled
- 1 onion, chopped
- 2 green bell peppers, chopped
- 2 poblano peppers, roasted, peeled, and chopped
- 2 jalapeño peppers, seeded and minced
- 1 can (15 ounces) fire-roasted tomatoes
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 quart chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- Tortilla chips, for serving
Preparation Time:
30 minutes
Cooking Time:
2 hours
Difficulty Level:
2 out of 5
Preparation Method Steps:
- In a large pot, brown the ground pork over medium heat. Drain off any excess fat.
- Add the onion, green bell peppers, poblano peppers, and jalapeño peppers to the pot. Sauté until softened, about 5 minutes.
- Stir in the fire-roasted tomatoes, black beans, pinto beans, chicken broth, chili powder, cumin, oregano, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
- Stir in the pulled pork and simmer for another hour, or until the chili has thickened.
- Top with shredded cheddar cheese and serve with tortilla chips.
Nutritional Information:
Per serving (1 cup):
* Calories: 350
* Fat: 15 grams
* Cholesterol: 70 milligrams
* Sodium: 800 milligrams
* Protein: 25 grams
* Carbohydrates: 30 grams
* Fiber: 10 grams
Dish Characteristics:
- Savory and flavorful
- Creamy and cheesy
- Made with tender roasted pork
- Perfect for a crowd
User Comments:
- "This chili is absolutely delicious! It has the perfect balance of heat and flavor."
- "I love that it's made with roasted pork, which gives it a rich and smoky flavor."
- "This is my new go-to chili recipe. It's easy to make and always a crowd-pleaser."
- "The green chili is so creamy and cheesy. I could eat it by the bowlful."
- "This chili is a perfect way to warm up on a cold night."
Special Precautions and Tips:
- If you don't have roasted pork, you can substitute ground beef or turkey.
- If you can't find poblano peppers, you can substitute green bell peppers.
- If you like your chili spicy, add more jalapeño peppers to taste.
- Serve the chili with your favorite toppings, such as sour cream, avocado, or salsa.
- Store the chili in an airtight container in the refrigerator for up to 3 days.
