This Seriously Good Pork Roast Chili is packed with tender pork, beans, and lots of spices that make it cozy and warm. Perfect for chilly days or when you need a hearty meal!
Honestly, this chili makes me feel like a superhero in the kitchen. I just toss everything in and let it simmer. Plus, it’s even better the next day—if there’s any left! 😄
Key Ingredients & Substitutions
Pork Shoulder: This cut is ideal because it becomes tender and flavorful when slow-cooked. If you’re looking for a lighter option, you can use chicken thighs instead, but keep an eye on cooking time as they can cook faster.
Chili Powder: This is the backbone of flavor in the chili. If you’re out, you can use a mix of paprika, cumin, and a bit of cayenne. For milder flavor, consider using sweet paprika instead.
Canned Beans: Kidney and black beans offer great texture and protein. If you’re avoiding beans, you can add more vegetables such as bell peppers or corn.
Crushed Tomatoes: They create the base of the chili. You can substitute with diced tomatoes or even tomato sauce if that’s what you have. Adjust the liquid as needed since tomato sauce might be thicker.
How Do You Perfectly Brown the Pork?
Browning your pork shoulder is vital for building flavor. Here’s how to do it right:
- Make sure your pot is hot before adding oil. This helps achieve a good sear.
- Do not crowd the pan; if needed, work in batches so the meat browns nicely without steaming.
- Let the pork sit without moving it for a few minutes until it develops a crust, about 3-4 minutes per side.
This process is key to deepening the flavors, giving you a rich and robust chili.
How Can You Ensure Maximum Flavor in Your Chili?
To get the best flavor profile from your chili, follow these steps:
- After browning the meat, don’t clean the pot. The brown bits left add tons of flavor to the chili!
- Cook the onions until they’re soft and translucent before adding the spices. This builds a nice foundation of flavor.
- Let the chili simmer after adding the beans so the flavors meld. This step is crucial for a hearty outcome!
Trust me, these tips will elevate your pork chili to the next level!
Seriously Good Pork Roast Chili
Ingredients You’ll Need:
- 3 to 4 pounds pork shoulder roast
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup chicken or vegetable broth
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeños (for garnish)
- Sour cream or Greek yogurt (for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 3 hours for cooking in the oven. You’ll have a total time of approximately 3 hours and 15 minutes, but the hands-on time is quite short. The result is a flavorful and hearty chili that’s absolutely worth the wait!
Step-by-Step Instructions:
1. Preheating and Seasoning:
Start by preheating your oven to 325°F (165°C). While it heats, generously season your pork shoulder on all sides with salt and black pepper to enhance its flavor.
2. Browning the Pork Roast:
In a large oven-safe pot or Dutch oven, add olive oil and heat it over medium-high heat. Once the oil is hot, carefully add the pork roast to the pot. Sear it on all sides until it’s nicely browned and caramelized—this should take about 3 to 4 minutes per side. Once browned, remove the pork from the pot and set it aside on a plate.
3. Sautéing the Aromatics:
Lower the heat to medium and add the chopped onion to the pot. Sauté the onion for about 5 minutes, or until it’s softened and translucent. Then, add the minced garlic, chili powder, ground cumin, smoked paprika, and cayenne pepper if you want some heat. Stir everything together and cook for another 1 to 2 minutes until it’s fragrant.
4. Building the Chili Base:
Next, stir in the crushed tomatoes, tomato paste, brown sugar, dried oregano, and chicken or vegetable broth. Mix everything well, making sure the ingredients are combined.
5. Combining It All:
Place the browned pork roast back into the pot, nestling it into the delicious sauce. Cover the pot with a tight-fitting lid, and transfer it to the oven. Roast for about 3 hours, or until the pork is incredibly tender and shreds easily with a fork.
6. Shredding the Pork:
Once the pork is done roasting, carefully remove it from the pot and place it on a cutting board. Using two forks, shred the pork into bite-sized pieces. Make sure to leave it juicy and tender!
7. Finalizing the Chili:
Return the shredded pork back to the pot. Add the drained kidney beans and black beans, stirring to combine everything nicely. Heat it over low heat for about 10-15 minutes, letting all the flavors blend together.
8. Serving Your Chili:
Before serving, taste your chili and adjust the seasoning with more salt and pepper if needed. Serve it hot in bowls, topped with a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro and sliced jalapeños for a pop of flavor!
9. Optional Side:
For a fulfilling meal, consider serving the chili with cornbread or warm tortillas on the side. Enjoy the cozy goodness of your seriously good, hearty pork roast chili!
Bon appétit!
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Can I Use Another Cut of Pork?
Certainly! If you prefer a leaner option, you can use pork loin or tenderloin, but be mindful that these cuts may cook faster, so keep an eye on the time. Pork shoulder is recommended for its tenderness and flavor after slow cooking.
What If I Don’t Have All the Spices? Can I Substitute?
Absolutely! If you’re missing some spices, you can rely on chili powder and cumin as the base flavors. Feel free to experiment with other seasonings like taco seasoning or even Italian herbs for a different twist. Just adjust according to your taste!
How Can I Make This Chili Spicier?
If you want an extra kick, you can increase the amount of cayenne pepper or add chopped fresh jalapeños directly into the chili. Additionally, consider using spicy chili powder or including hotter peppers like serranos or habaneros for more heat.
Can I Prepare This Chili Ahead of Time?
Definitely! You can make the chili up to 2 days in advance. Simply cool it completely and store it in an airtight container in the fridge. Reheat it gently on the stove, adding a splash of broth if it thickens too much. It often tastes even better on the second day!
