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Triple Threat Pork Chili
Recipes
Triple Threat Pork Chili
8 servings
varies total

Ingredients

  • 1 large jalapeño pepper, finely chopped
  • 2 large Hungarian peppers, finely chopped
  • 2 limes, for zest/juice
  • 3 lb boneless pork butt roast
  • 2 links fresh chorizo sausage (8 oz), casing removed
  • 1 tablespoon canola oil
  • 2 teaspoons minced garlic
  • 1 (8-oz) package fresh prediced yellow onions
  • 2 (15.5-oz) cans black (or pinto) beans in mild chili sauce
  • 1 (8-oz) can tomato sauce
  • ½ cup precooked bacon pieces
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon sea (or kosher) salt
  • ¼ teaspoon pepper
  • ½ bunch fresh cilantro, finely chopped
  • 1 cup sour cream

Prep

    • Chop peppers (removing seeds and membrane, if desired).
    • Zest 1 lime (½ teaspoon); squeeze both limes for juice (3 tablespoons).
    • Cut pork into thirds; remove casing from chorizo (wash hands).

Steps

  1. (MULTICOOKER: Active Time: 25 minutes, Total Time: 1 hour, 15 minutes)
  2. (SLOW COOKER: Active Time: 25 minutes, Total Time: 5 ½ hours)
    1. MULTICOOKER: Set multicooker to the Sauté setting and preheat 2–3 minutes. Pour oil inside, then add pork (in batches, if needed); cook 8 minutes, turning occasionally, or until browned. Remove pork from multicooker. Place chorizo inside multicooker; cook 4–5 minutes, stirring to crumble meat, or until browned. Add peppers, garlic, onions, beans, tomato sauce, bacon, chili powder, cumin, paprika, salt, and pepper; stir to combine. Nestle pork into chorizo mixture, then lock lid into place. Set multicooker to the Meat/Stew setting; cook 45 minutes until pork is pull-apart tender (190°F).
    SLOW COOKER: Preheat large sauté pan on medium-high 2–3 minutes. Pour oil in pan, then add pork (in batches, if needed); cook 8 minutes, turning occasionally, or until browned. Remove pork from pan. Place chorizo in pan; cook 4–5 minutes, stirring to crumble meat, or until browned. Place in slow cooker: chorizo, peppers, garlic, onions, beans, tomato sauce, bacon, chili powder, cumin, paprika, salt, and pepper; stir to combine. Nestle pork into chorizo mixture, then cover with lid. Cook on HIGH for 4–5 hours (or LOW for 7–8 hours) until pork is pull-apart tender (about 190°F).
  4. Remove pork and shred with two forks, then return to chili; stir in 1 tablespoon lime juice. Chop cilantro (⅓ cup + 2 tablespoons).
  5. Combine in mixing bowl: sour cream, ⅓ cup cilantro, lime zest, and remaining 2 tablespoons lime juice. Serve chili with remaining 2 tablespoons cilantro and sour cream mixture.

Amount per ⅛ recipe serving: Calories 570, Total Fat 36g, Sat Fat 14g, Trans Fat 0g, Chol 135mg, Sodium 1120mg, Total Carb 24g, Fiber 6g, Sugars 5g, Protein 40g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 30%