Publix Aprons

Triple Threat Pork Chili

Triple Threat Pork Chili
Servings:
8
Total Time:
varies

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
1/2 cup precooked bacon pieces
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon sea (or kosher) salt
1/4 teaspoon pepper
1/2 bunch fresh cilantro, finely chopped
1 cup sour cream

Prep

  • Chop peppers (removing seeds and membrane, if desired).
  • Zest 1 lime (1/2 teaspoon); squeeze both limes for juice (3 tablespoons).
  • Cut pork into thirds; remove casing from chorizo (wash hands).

Steps

(MULTICOOKER: Active Time: 25 minutes, Total Time: 1 hour, 15 minutes)
(SLOW COOKER: Active Time: 25 minutes, Total Time: 5 1/2 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).
2. Remove pork and shred with two forks, then return to chili; stir in 1 tablespoon lime juice. Chop cilantro (1/3 cup + 2 tablespoons).
3. Combine in mixing bowl: sour cream, 1/3 cup cilantro, lime zest, and remaining 2 tablespoons lime juice. Serve chili with remaining 2 tablespoons cilantro and sour cream mixture.

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Nutritional Information

CALORIES (per 1/8 recipe) 570kcal; FAT 36.00g; SAT FAT 14.00g; TRANS FAT 0.00g; CHOL 135mg; SODIUM 1120mg; CARB 24g; FIBER 6.00g; SUGARS 5g; PROTEIN 40g; CALC 8%; VIT A 0%; VIT C 0%; IRON 30%

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