Pork N Chili Fixin's

Warm up your taste buds with "Pork N Chili Fixin's," a hearty, flavor-packed chili featuring tender chunks of seared pork shoulder simmered to perfection in a rich, spiced base. Infused with fire-roasted tomatoes, jalapeños, smoky paprika, and earthy cumin, this dish offers a bold medley of smoky, tangy, and savory flavors. Pinto beans add satisfying texture, while fresh cilantro and a squeeze of lime brighten each bite. Perfect for a cozy dinner or game-day spread, this one-pot wonder is as comforting as it is delicious. Serve it alongside cornbread, rice, or tortilla chips for an unforgettable meal the whole family will love. Ready in just a few hours, this pork chili recipe is perfect for slow-cooking enthusiasts and chili lovers alike!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder (boneless, trimmed, and cubed)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion (diced)
• 3 cloves of garlic (minced)
• 1 jalapeño (seeded and diced)
• 14.5 ounces canned fire-roasted tomatoes (diced)
• 4 ounces canned green chiles (diced)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 2 cups low-sodium chicken broth
• 15 ounces canned pinto beans (drained and rinsed)
• 0.25 cup fresh cilantro (chopped)
• 1 lime (cut into wedges, for serving)

Directions

Step 1

Season the cubed pork shoulder with salt and black pepper.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.

Step 3

Working in batches to avoid overcrowding, sear the pork cubes until browned on all sides, about 3–4 minutes per batch. Remove the browned pork and set aside.

Step 4

Reduce the heat to medium and add the diced yellow onion to the pot. Sauté until softened and translucent, about 5 minutes.

Step 5

Stir in the minced garlic and diced jalapeño, cooking until fragrant, about 1–2 minutes.

Step 6

Add the fire-roasted tomatoes, green chiles, chili powder, ground cumin, smoked paprika, and dried oregano. Stir to combine all the flavors.

Step 7

Return the browned pork to the pot, along with any juices that have accumulated.

Step 8

Pour in the chicken broth, ensuring the pork is mostly submerged. Bring the mixture to a gentle simmer.

Step 9

Cover the pot and reduce the heat to low. Allow the pork to cook until tender, about 1.5 to 2 hours, stirring occasionally.

Step 10

Once the pork is tender, stir in the drained and rinsed pinto beans and let them warm through, about 10 minutes.

Step 11

Taste the chili and adjust seasoning as needed with additional salt or spices.

Step 12

Serve hot, garnished with chopped cilantro and a squeeze of lime juice for brightness. Pair with cornbread, rice, or tortilla chips for a complete meal.

Nutrition Facts

Serving size	(2797.8g)

Amount per serving	% Daily Value*
Calories	3172.4

Total Fat 212.6g	0%
Saturated Fat 67.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 635.0mg	0%
Sodium 5403.0mg	0%
Total Carbohydrate 141.2g	0%
Dietary Fiber 42.8g	0%
Total Sugars 32.5g
Protein 196.7g	0%

Vitamin D 0IU	0%
Calcium 470.5mg	0%
Iron 21.3mg	0%
Potassium 4915.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 24.1%

Carbs: 17.3%