Slow-Cooked Pork and Bean Chili

A deeply savory, smoky, and slightly spicy chili featuring tender pork shoulder and a blend of beans, perfectly paired with a side of warm cornbread.

Prep: 20 min · Cook: 150 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 lb pork shoulder
• 30 oz pinto beans
• 1 large onion
• 4 clove garlic
• 2 tbsp chipotle peppers in adobo sauce
• 2 tbsp chili powder
• 1 tsp cumin
• 3 cups chicken stock
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

Cooking instructions

1. Cut the pork shoulder into 1-inch cubes. Dice the onion and mince the garlic.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the pork cubes in batches until deep golden brown on all sides, then remove with a slotted spoon. (about 10 min)
3. Add the onion to the pot and sauté until softened. Add the garlic, chili powder, and cumin, stirring for 1 minute until fragrant. (about 5 min)
4. Return the pork to the pot. Add the chicken stock, chipotle peppers, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer until the pork is fork-tender. (about 120 min)
5. Stir in the drained pinto beans and continue to simmer uncovered until the sauce has thickened slightly. (about 15 min)