roasted pepper pork chili
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.
prep time
30 Min
cook time
4 Hr
method
Slow Cooker Crock Pot
yield
6 serving(s)
Ingredients
- 2 pounds pork
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon mexican oregano
- 1/2 - white onion, diced
- 1 large jalapeno, seeded and chopped
- 5 cloves garlic, chopped fine
- 1 medium tomato, diced
- 1 tablespoon corn starch
- 6 cups prepared tomato/chicken boullion
- 20 - hatch or poblano peppers roasted, peeled and chopped
How To Make roasted pepper pork chili
-
Step 1cut 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. -
Step 2add the onion and jalapeno and continue to saute until they begin to turn translucent.
-
Step 3prepare the tomato/chicken boullion to make 6 cups
-
Step 4add 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)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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