Roasted Pepper Pork Chili

Christina Dicken


This rustic and savory chili hits the spot any time of year. Hatch peppers are available in the fall, I purchase tons of them, roast and peel them, then freeze them for use any time during the year. This chili is delicious served straight up as a chili with a sprig of cilantro, diced raw onion, your favorite shredded cheese, avocado slices etc. Another favorite way my family loves to eat this is for breakfast... smothering a breakfast taco with the chili or scrambled eggs. I have also made a cilantro/lime rice and put the chili on top of that which is an amazing dish as well.

pinch tips: Slow Cooker/Crock Pot Hints





30 Min


4 Hr


Slow Cooker Crock Pot


2 lb
1 tsp
kosher salt
1 tsp
black pepper
1 Tbsp
ground cumin
1 Tbsp
chili powder
1 Tbsp
mexican oregano
white onion, diced
1 large
jalapeno, seeded and chopped
5 clove
garlic, chopped fine
1 medium
tomato, diced
1 Tbsp
corn starch
6 c
prepared tomato/chicken boullion
hatch or poblano peppers roasted, peeled and chopped

Directions Step-By-Step

cut pork into small cubes, add salt and pepper, add half of each of the other seasonings and saute in a little olive oil until it begins to brown.
add the onion and jalapeno and continue to saute until they begin to turn translucent.
prepare the tomato/chicken boullion to make 6 cups
add the diced tomato, garlic and cornstarch and stir for about a minute, pour the stock in, stir, add the remaining ingredients and slow cook for at least 2 hours (4-6 hours is my recommendation)

About this Recipe

Course/Dish: Other Soups, Pork, Chili
Main Ingredient: Pork
Regional Style: Mexican