Christmas-Style Pork Chili

Lori McLain


We always discover fun foods when Santa Fe they often serve food "Christmas-Style" or topped with half green and half red salsas. That trip inspired this chili which has both green and red chilies in it and served on top ! The chilies really highlight the juicy pork .

pinch tips: Slow Cooker/Crock Pot Hints






20 Min


40 Min


Stove Top


1 Tbsp
olive oil, extra virgin
2 lb
ground pork
6 oz
can tomato paste, divided
1 medium
jalapeno pepper (seeded & finely chopped)
3 c
chopped red onion (about 1 large)
1 c
chopped seeded poblano peppers
1 c
chopped, stemmed red cherry peppers
3 Tbsp
minced garlic
1 c
apple cider
3 Tbsp
chili powder
1 1/2 tsp
ground cumin
1 tsp
kosher salt
2 Tbsp
hot pepper sauce
2/3 c
crushed tomatoes
2 can(s)
(14.5 oz each)diced fire-roasted tomatoes undrained
1/2 c
fresh cilantro leaves
1 c
red salsa
1 c
green tomatillo salsa

Directions Step-By-Step

Heat a Dutch oven over medium-high heat. Add olive oil. Stir 2 T of the tomato paste into ground turkey. Add meat to pot and cook 10 minutes or until browned, stirring to crumble.
Add jalapeños, onion, poblano, cherry peppers and garlic; sauté 10 minutes or until onion is tender.
Add cider and scrape pan to loosen browned bits. Cook until half of liquid evaporates.
Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Add hot pepper sauce and crushed tomatoes.
Pulse fire-roasted tomatoes and cilantro in food processor until finely chopped. Stir pulsed tomatoes and remaining tomato paste into chili and bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until slightly thickened.
To serve, ladle into serving bowls and top with half green salsa and half red salsa ( Christmas style in Santa Fe !)

About this Recipe

Course/Dish: Chili
Main Ingredient: Pork
Regional Style: Southwestern
Other Tag: Quick & Easy