Chipotle Sweet Potato Pork Chili
A chipotle-seasoned pork chili made with black beans, dark red kidney beans, sweet potatoes, and fall-apart tender pieces of pork shoulder.
- Prep time
- 30 min
- Cook time
- 2 hr 25 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 1/2 pounds boneless pork shoulder, (diced into bite-sized chunks)
- 2 tablespoons kosher salt, (divided)
- 1 tablespoon freshly ground black pepper
- 2 teaspoons coarse-ground mustard
- 1 tablespoon olive oil
- 1 medium yellow onion
- 6 garlic cloves, (minced)
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can black beans ((undrained))
- 1 (15-ounce) can dark red kidney beans ((undrained))
- 3 chipotle peppers in adobo sauce, (diced)
- 2 teaspoons red wine vinegar
- 1/2 teaspoon fish sauce
- 1 tablespoon ancho chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoons ground cloves
- 1/8 teaspoons ground cinnamon
- 1 pinch ground allspice
- 2 medium sweet potatoes, (diced)
- 1 large poblano pepper, (diced)
- sour cream
- cilantro
- avocado slices
- tortilla chips
Instructions
- 1
In a large bowl, add the pork, 1 1/2 tablespoons of kosher salt, black pepper, and coarse-ground mustard. Stir together until the meat is fully coated. Set aside.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and cook for 10 minutes, stirring occasionally.
- 3
Add the garlic and cook for 30 seconds until fragrant.
- 4
Add the seasoned pork and cook for 10 minutes, stirring occasionally until the meat has browned.
- 5
Add the fire-roasted diced tomatoes, canned black beans, canned dark red kidney beans, chipotle peppers in adobo sauce, red wine vinegar, fish sauce, the remaining 1/2 tablespoon of kosher salt, ancho chili powder, smoked paprika, ground cumin, ground cloves, ground cinnamon, and ground allspice. Stir together to combine.
- 6
Raise the heat to high and bring to a simmer. Reduce the heat to low, cover, and cook for 1 1/2 hours.
- 7
Stir and scrape up any bits that are stuck to the bottom of the Dutch oven.
- 8
Add the sweet potatoes, poblanos, and stir to combine. Cover and cook for 30 more minutes.
- 9
Serve in bowls topped with cilantro, sour cream, and avocado slices.