Savor a straightforward, comforting pork chili that comes together with minimal effort. This recipe uses simple ingredients to create deep, layered flavors in one pot. It’s perfect for weeknight dinners or casual gatherings.
Why This Recipe Works
- Pork shoulder develops rich flavor and tender texture during slow simmering.
- A combination of dried and fresh chili peppers provides balanced heat and complexity.
- Simmering for 90 minutes allows flavors to meld and meat to become fork-tender.
- Using canned beans and tomatoes saves preparation time without sacrificing quality.
- The one-pot method simplifies cooking and cleanup.
Ingredients
- 2 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 dried ancho chilies, stems and seeds removed
- 1-2 fresh jalapeño peppers, minced (adjust for heat preference)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans kidney beans, drained and rinsed
- Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Cutting board and chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Can opener
- Small bowl for seasoning mixture
Instructions
Prepare the Pork and Vegetables
Begin by cutting 2 pounds of pork shoulder into uniform 1-inch cubes, trimming excess fat as needed. Pat the pork dry with paper towels to ensure proper browning. Dice one large yellow onion into 1/4-inch pieces. Mince four garlic cloves finely. Remove stems and seeds from two dried ancho chilies, then tear them into small pieces. If using fresh jalapeños, slice them in half lengthwise, remove seeds and membranes for milder heat, then mince finely. Measure all dry spices into a small bowl: 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix these spices thoroughly to create an even seasoning blend. Tip: Cutting pork into uniform pieces ensures even cooking throughout the chili.
Brown the Pork
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil shimmers and appears thin, add half of the pork cubes in a single layer without crowding. Cook undisturbed for 4-5 minutes until the bottoms develop a deep brown crust. Use tongs to flip each piece and brown on other sides for another 4-5 minutes. Transfer the browned pork to a clean plate. Repeat with remaining pork, adding another tablespoon of oil if the pot appears dry. Proper browning creates flavorful fond on the pot bottom that will enhance the chili’s depth. The pork should show caramelization on multiple surfaces but need not be cooked through at this stage.
Sauté Aromatics and Toast Spices
Reduce heat to medium and add the diced onion to the same pot. Cook for 6-8 minutes, stirring occasionally, until the onion turns translucent and edges begin to brown. Add the minced garlic, torn ancho chilies, and minced jalapeños. Cook for 1-2 minutes until fragrant. Sprinkle the prepared spice mixture over the vegetables. Toast the spices for 30-45 seconds, stirring constantly, until they become aromatic but not burned. This toasting process releases essential oils and intensifies flavors. The mixture should appear slightly darker and emit a noticeable fragrance. Tip: Toasting spices before adding liquid maximizes their flavor contribution to the finished dish.
Simmer the Chili
Return all browned pork and any accumulated juices to the pot. Pour in 4 cups of chicken broth and one 28-ounce can of crushed tomatoes. Stir thoroughly to combine all ingredients and scrape any browned bits from the pot bottom. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer. Cover the pot partially, leaving about a 1-inch gap for steam to escape. Simmer for 90 minutes, stirring every 20-25 minutes to prevent sticking. The chili should maintain small bubbles breaking the surface without vigorous boiling. After 90 minutes, the pork should be fork-tender and easily shred with gentle pressure.
Finish and Adjust Seasoning
Add two 15-ounce cans of drained and rinsed kidney beans to the pot. Stir gently to incorporate without breaking the beans. Continue simmering uncovered for 15-20 minutes to heat the beans through and allow the chili to thicken slightly. Taste the chili and adjust seasoning with additional salt if needed. For thicker consistency, simmer longer; for thinner chili, add 1/4 to 1/2 cup water or broth. The finished chili should coat the back of a spoon without being overly thick. Remove from heat and let rest for 10 minutes before serving. This resting period allows flavors to settle and the chili to reach optimal serving temperature. Tip: Adding beans at the end preserves their texture and prevents them from becoming mushy.
Tips and Tricks
For deeper flavor, brown the pork in batches without overcrowding the pot. This ensures proper caramelization rather than steaming. Toast dried chili pieces in a dry skillet for 30 seconds before adding to the pot to enhance their aroma. If you prefer smoother chili, blend half of the cooked mixture with an immersion blender before adding beans. For extra richness, stir in 1 tablespoon of tomato paste during the vegetable sauté step. Leftover chili tastes better the next day as flavors continue to develop. Store cooled chili in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to restore consistency.
Recipe Variations
- Use ground pork instead of cubed pork shoulder for quicker cooking. Brown 2 pounds ground pork, breaking it into small pieces, then proceed with the recipe, reducing simmer time to 45 minutes.
- Substitute black beans or pinto beans for kidney beans. Adjust cooking time as needed since different beans have varying textures.
- Add 1 cup frozen corn or 1 diced bell pepper with the onions for additional vegetables.
- For smoky flavor, include 1-2 chipotle peppers in adobo sauce, minced, with the fresh chilies.
- Make it in a slow cooker: brown pork and sauté vegetables on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours, adding beans during the last 30 minutes.
Frequently Asked Questions
Can I use a different cut of pork?
Yes, pork tenderloin or boneless pork chops work but require shorter cooking time. Simmer for 45-60 minutes until tender. Pork shoulder remains ideal for its fat content and texture after long cooking.
How can I make this chili less spicy?
Reduce or omit fresh jalapeños and use only one ancho chili. Remove all seeds and membranes from chilies. You can also decrease chili powder to 1 tablespoon and add 1 teaspoon paprika for color without heat.
What’s the best way to thicken the chili?
Simmer uncovered for additional 15-20 minutes to reduce liquid. Alternatively, mash some beans against the pot side with a spoon or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into simmering chili.
Can I prepare this ahead of time?
Yes, chili tastes better after resting. Cook completely, cool, and refrigerate for up to 2 days before serving. Reheat gently on the stovetop, adding broth if too thick.
What are good serving suggestions?
Serve with cornbread, tortilla chips, or rice. Top with shredded cheese, sour cream, diced avocado, or chopped cilantro. A simple green salad complements the hearty chili well.
Summary
This pork red chili combines tender pork shoulder with aromatic spices and beans for a satisfying one-pot meal. Simple preparation and 90 minutes of simmering create deep, developed flavors perfect for any occasion.