Roasted Pepper Pork Chili

6
Christina Dicken

By
@Southerncookinggurl

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
30 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • 2 lb
    pork
  • 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

Step-by-Step

  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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