Quick Pork Chili Recipes

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PORK CHILI

I searched all over for a pork chili using minced (ground) pork, but couldn't find one (or one to suit) so came up with my own version. Russell thought it was an actual recipe and gave it 5 stars ;-) This doesn't make a huge pot of chili like some recipes I see, but is enough for 4 hearty eaters. We like our chili over rice.

Provided by JustJanS

Categories     Pork

Time 2h

Yield 4 serving(s)

Number Of Ingredients 17



Pork Chili image

Steps:

  • Heat the oil over medium heat and fry onion and garlic gently until softened (about 10 minutes).
  • Add pork and chorizo sausage and cook unti pordk changes colour.
  • Add the spices, sugar, cocoa, stock powder and sugar and stir cooking for about 1 minute.
  • Add the tomato paste to the pan and cook it for a few minutes-I think this takes away the "raw" taste.
  • Add the water and tomatoes and simmer for about 1 1/2 hours and until it is a nice thick consistency (add more water if it gets too thick).
  • About 15 minutes before serving, add the kidney beans to the chili.
  • We like to eat our chili topped with sour cream, grated cheese and pickled jalapenos and sometimes guacomale.

Nutrition Facts : Calories 680.1, Fat 41.2, SaturatedFat 13.2, Cholesterol 103.2, Sodium 644.3, Carbohydrate 43.9, Fiber 13.1, Sugar 12, Protein 37.3

2 tablespoons oil
1 onion, chopped
2 garlic cloves, minced
1 chorizo sausage, sliced fine and small
500 g ground pork (ground)
3 tablespoons Mexican chili powder
1 teaspoon oregano
2 teaspoons cumin
1/2 teaspoon pepper
1 tablespoon brown sugar
1 teaspoon chicken stock powder
1 teaspoon cocoa powder
1 teaspoon chipotle chili flakes
1/2 cup tomato paste
2 cups water
1 (400 g) can peeled chopped tomatoes
1 (400 g) can red kidney beans

PORK CHILI

My husband usually tries to avoid spending time in the kitchen, but he'll frequently offer to prepare this easy chili. Of course, he always eagerly serves as taste tester! -Linda Temple, St. Joseph, Missouri

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 12 servings.

Number Of Ingredients 14



Pork Chili image

Steps:

  • In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 5-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer.

Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 395mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 22g protein.

2-1/2 pounds boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
1 can (28 ounce) diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (8 ounces) tomato sauce
1/4 cup salsa
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon minced jalapeno pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/4 teaspoon pepper
1/4 teaspoon salt

QUICK PORK CHILI

A dear neighbor gave me a pot of this delicious chili, and I asked for the recipe. The pork sausage is a nice change from the ground beef many chili recipes call for. -Janice Westmoreland, Brooksville, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 8



Quick Pork Chili image

Steps:

  • In a Dutch oven, cook sausage and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring often.

Nutrition Facts : Calories 150 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 596mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.

1 pound bulk pork sausage
1 large onion, chopped
2 cans (16 ounces each) chili beans, undrained
1 can (28 ounces) crushed tomatoes
3 cups water
1 can (4 ounces) chopped green chilies
1 envelope chili seasoning mix
2 tablespoons sugar

BEEF-AND-PORK CHILI

Provided by Food Network Kitchen

Time 4h45m

Yield 6 to 8 servings

Number Of Ingredients 20



Beef-and-Pork Chili image

Steps:

  • Toast the dried chiles in a large heavy-bottomed pot or Dutch oven over medium-high heat, turning often, until slightly darkened and fragrant, about 4 minutes. Remove to a plate and set aside. Heat 2 tablespoons olive oil in the pot. Add the Fresno chiles, red onion, garlic, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the onion softens, about 4 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute.
  • Add the tomatoes, beef broth, masa harina, brown sugar, vinegar and the toasted chiles to the pot. Bring to a boil, then reduce the heat to low; cover and simmer until the dried chiles soften, about 20 minutes. Working in small batches, puree the mixture in a blender and transfer to a large bowl. Wipe the pot clean.
  • Season the beef and pork generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot. Working in batches, add the meat in a single layer and cook, turning, until browned, about 7 minutes. Remove each batch to a bowl with a slotted spoon as you go.
  • Return the meat to the pot along with the pureed mixture and 3 cups water. Bring to a boil, then reduce the heat to low; partially cover and cook, stirring occasionally, until the meat is tender, about 3 1/2 hours. Add the beans and cook until tender, 15 minutes. Serve with assorted toppings and chips.
  • Keep the seeds in the chile peppers for this recipe-they add a nice amount of heat.

4 dried guajillo chile peppers, stems removed
4 dried chiles de arbol, stems removed
1/4 cup extra-virgin olive oil
2 Fresno chile peppers, sliced
1 red onion, sliced
6 cloves garlic, crushed
2 teaspoons ground cumin
1 teaspoon dried oregano
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
1 28-ounce can whole peeled tomatoes
2 15-ounce cans low-sodium beef broth
2 tablespoons masa harina (corn flour)
1 tablespoon packed brown sugar
1 tablespoon apple cider vinegar
2 pounds beef chuck, cut into 1/2-inch cubes
2 pounds boneless pork shoulder, cut into 1/2-inch cubes
2 15-ounce cans pinto beans, drained and rinsed
Sour cream, diced red onion and chopped avocado, for topping
Tortilla chips, for serving

ALL DAY PORK LOIN CHILI

Provided by The Hearty Boys

Time 3h45m

Yield 14 to 16 servings

Number Of Ingredients 22



All Day Pork Loin Chili image

Steps:

  • Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
  • Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
  • Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.

8 tablespoons vegetable oil
3 pounds boneless pork loin, cut into 2-inch cubes
Kosher salt
Freshly ground black pepper
1 Spanish onion, cut into 1-inch dice
2 cloves garlic, minced
2 red bell peppers, seeded and cut into 1-inch dice
3 jalapeno peppers, seeded and minced
2 tablespoons light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons cayenne pepper
3 tablespoons cilantro, chopped
3 (15-ounce) cans diced tomatoes, with juice
1/2 cup honey
1/2 cup prepared black coffee
1/2 cup bourbon
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans kidney beans, drained
1 cup sour cream, for serving
1 small can sliced or chopped jalapenos, for serving
2 cups shredded cheddar, for serving

LELA'S PORK CHILI

An authentic Colorado family chili recipe I grew up eating. Everyone who eats my chili wants my mom's recipe. A flavorful tender pork chili simmered to bring out the flavor. Enjoy the chili with flour tortillas and fried potatoes. Or pour over chicken enchiladas, beef enchiladas, burritos, or tamales. Chili is always better the next day; I like to make this chili the night before so the flavors blend together.

Provided by Lela

Time 2h

Yield 6

Number Of Ingredients 15



Lela's Pork Chili image

Steps:

  • Place flour in a paper bag. Add pork and shake to coat.
  • Heat oil in a large pot over medium-high heat for 2 to 3 minutes. Add pork and fry until browned, 5 to 7 minutes.
  • Add 1/2 of the chicken stock and bring to a boil. Reduce heat to medium and boil for 15 to 20 minutes.
  • Blend diced tomatoes in a blender. Add to the pot along with remaining chicken stock, green chile and jalapeno peppers, garlic, onion powder, garlic powder, garlic salt, cumin, and black pepper. Reduce heat and simmer for 1 hour.
  • Serve immediately or, if chili needs to be thicker, blend water and cornstarch in a bowl. Bring chili to a boil, and whisk in cornstarch mixture. Reduce heat and let chili thicken for a few minutes before serving.

Nutrition Facts : Calories 394.1 calories, Carbohydrate 13.5 g, Cholesterol 65.8 mg, Fat 30.4 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 8 g, Sodium 3233.4 mg, Sugar 4 g

¼ cup all-purpose flour
1 ½ pounds boneless pork shoulder, cut into 1/2-inch cubes
¼ cup canola oil
2 (32 fluid ounce) containers chicken stock, divided
1 (14.5 ounce) can diced tomatoes
1 (4.5 ounce) can diced green chile peppers
1 (4.5 ounce) can diced jalapeno peppers
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon garlic salt
½ teaspoon ground cumin
⅛ teaspoon ground black pepper
2 tablespoons cornstarch
¼ cup cold water

QUICK & DELICIOUS PORK CHILE VERDE

This is a quick version of chile verde, but it doesn't skimp on any of the flavor. I make it with white rice and salad, with warm tortillas on the side. But it's great as a filling for burritos too!!!

Provided by Charmie777

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8



Quick & Delicious Pork Chile Verde image

Steps:

  • Heat oil in heavy medium saucepan over high.
  • heat.
  • Add pork, saute until just golden, about.
  • 2-4 minutes.
  • Reduce heat to medium.
  • Sprinkle.
  • cornmeal and cumin over pork and stir 1 minute.
  • Add green onions and stir just until fragrant, about 2 minutes.
  • Add 2 cup broth and chilies.
  • and simmer until chile thickens, about 5 minutes.
  • Thin with additional broth if necessary.
  • Mix.
  • in cilantro.
  • Serve over rice.

1 tablespoon vegetable oil
1 lb boneless pork chops or 1 lb pork tenderloin, cut into small cubes
1 tablespoon cornmeal, to taste
3/4 teaspoon ground cumin
1 cup chopped green onion
1 cup canned chicken broth, to taste
1/4 cup canned diced green chiles
1/4 cup chopped fresh cilantro

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