christmas-style pork chili

Name: Christmas-Style Pork Chili
Prep time: 20 min
Cook time: 40 min
Yield: 6
Cuisine: Southwestern
Ingredients: 1 tablespoon(s) olive oil, extra virgin; 2 pound(s) ground pork; 6 ounce(s) can tomato paste, divided; 1 medium jalapeno pepper (seeded & finely chopped); 3 cup(s) chopped red onion (about 1 large); 1 cup(s) chopped seeded poblano peppers; 1 cup(s) chopped, stemmed red cherry peppers; 3 tablespoon(s) minced garlic; 1 cup(s) apple cider; 3 tablespoon(s) chili powder; 1 1/2 teaspoon(s) ground cumin; 1 teaspoon(s) kosher salt; 2 tablespoon(s) hot pepper sauce; 2/3 cup(s) crushed tomatoes; 2 can(s) (14.5 oz each)diced fire-roasted tomatoes undrained; 1/2 cup(s) fresh cilantro leaves; 1 cup(s) red salsa; 1 cup(s) green tomatillo salsa

21 Pinches 1 Photo

Lori McLain

Denton, TX

Updated on Apr 17, 2015

We always discover fun foods when traveling...in 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 .

Rate

prep time 20 Min

cook time 40 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make christmas-style pork chili

Step 1

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.

Step 2

Add jalapeños, onion, poblano, cherry peppers and garlic; sauté 10 minutes or until onion is tender.
Step 3

Add cider and scrape pan to loosen browned bits. Cook until half of liquid evaporates.
Step 4

Add chili powder, cumin, and salt; cook for 1 minute, stirring frequently. Add hot pepper sauce and crushed tomatoes.
Step 5

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.
Step 6

To serve, ladle into serving bowls and top with half green salsa and half red salsa ( Christmas style in Santa Fe !)
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