Roasted Pepper Pork Chili

Christina Haley


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.


☆☆☆☆☆ 0 votes

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
  • 1/2
    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
  • 20
    hatch or poblano peppers roasted, peeled and chopped

How to Make Roasted Pepper Pork Chili


  1. 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.
  2. add the onion and jalapeno and continue to saute until they begin to turn translucent.
  3. prepare the tomato/chicken boullion to make 6 cups
  4. 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)

Printable Recipe Card

About Roasted Pepper Pork Chili

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

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