165 minutes
A rich and hearty chili made with pork shoulder and three types of beans, perfect for a comforting meal.
Low-Sodium Chicken Broth, homemade or store-bought
cups
Raisins
cups
Boneless Pork Shoulder, trimmed and cut into 2-inch dice
0 lb
tablespoons
Onion, finely sliced
cups
Garlic, minced
tablespoons
teaspoons
cups
tablespoons
teaspoons
Whole Tomatoes Packed In Juice, roughly squeezed through fingers to chop
0 oz
tablespoons
Frozen Orange Juice Concentrate
cups
Bay Leaf
each
to taste
to taste
Red Kidney Beans, drained and rinsed
0 oz
Black Beans, drained and rinsed
0 oz
Garbanzo Beans, drained and rinsed
0 oz
Diced Avocado
to taste
to taste
Diced Onions
to taste
Lime Wedges
to taste
Grated Cheese
to taste
1. Prepare Raisin Broth
In a microwave-safe bowl, combine 1 cup of the chicken broth with the raisins. Microwave on high for about 5 minutes, then let it stand for 5 minutes to soften the raisins. Transfer this mixture to a blender, add the remaining cup of chicken broth, and blend until smooth.
2. Brown the Pork
Pat the pork shoulder pieces dry with paper towels. Heat the oil in a large heavy-bottomed Dutch oven over medium-high heat. Once the oil is shimmering, add the pork in a single layer. Cook the pork without moving it for about 5 minutes to allow a crust to form, then stir and continue cooking until the pork is well-browned all over, another 3 minutes.
3. Cook Onions and Garlic
Add the sliced onion and minced garlic to the pot with the pork. Cook, stirring occasionally, until the onions are softened, about 5 minutes.
4. Add Spices
Stir in the dried oregano, chili powder, ground cumin, and ground coriander. Cook for about 3 minutes, stirring frequently, to bloom the spices and deepen their flavors.
5. Deglaze and Combine
Pour in the raisin broth mixture to deglaze the pan, scraping up any browned bits from the bottom. Add the roughly squeezed tomatoes with their juice, the fish sauce, orange juice concentrate, and bay leaf. Season with a pinch of kosher salt and some freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover the pot and let it cook for 1.5 hours, stirring occasionally.
6. Add Beans and Cook
After the initial simmering, add the drained and rinsed kidney beans, black beans, and garbanzo beans. Continue to cook the chili for another 45 minutes, allowing the flavors to meld and the pork to become tender enough to shred with a fork. If the chili seems too thick, you can add a bit of water or chicken broth to adjust the consistency. Taste and season with additional salt if needed.
7. Serve
Serve the chili hot, garnished with diced avocado, chopped cilantro, diced onions, lime wedges, and grated cheese if desired. Enjoy the rich and hearty flavors of this comforting dish.
Try beef chuck roast, chicken thighs or breasts, or go vegetarian with extra beans, textured vegetable protein, or roasted squash.
Create a Mexican-inspired chili with chipotles in adobo or cinnamon stick, a Caribbean version with allspice and thyme, or an Italian take with cannellini beans, fennel seeds, and basil.
Use various types of dried or fresh chilies like ancho, pasilla, chipotle, jalapeño, or serrano peppers for different levels of smokiness and heat.
Switch up the toppings with cotija cheese and avocado or pickled red onions for a different twist.
Use any combination of beans like great northern beans, navy beans, or chickpeas.
Comments (0)