Carnitas Chili

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Carnitas Chili

A friend made me the most delicious pork chili many years ago. Growing up in Arizona, carnitas were a staple. I loved that this combined the flavors of carnitas but in a chili form. We adjusted a few elements from her recipe and love the hearty and rich flavor of this delicious chili!
Course: Main Course
Keyword: Gluten Free, High Protein
Author: Denise


  • 2 Tbsp unsalted butter
  • 1 shallot thinly sliced
  • 1/2 yellow onion thinly sliced
  • 4 cloves garlic minced
  • 2/3 cup sweet peppers seeded and thinly sliced
  • 2 lbs ground pork
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 Tbsp ground cumin
  • 3 Tbsp chili powder
  • 2 tbsp garlic powder
  • 2 tbsp oregano
  • 8 cups chicken stock
  • 15 oz frozen corn
  • 2 small cans chopped green chiles
  • 15 oz crushed tomatoes
  • 15 oz diced tomatoes
  • 15 oz can white kidney beans drained and rinsed
  • Zest and juice of 1 lime

To Serve:

  • Sliced avocado
  • Crema
  • Shredded cheese
  • Tortilla chips


  • Heat a large Dutch oven or stock pot over medium high heat. Melt butter. Add shallot and onion. Cook 3-4 minutes or until slightly translucent. Add garlic and peppers. Cook an additional 3-4 minutes.
  • Add ground pork and cook until lightly browned, using a spatula to break up meat. Add spices (salt through oregano). Mix well.
  • Add broth and turn heat up to high. Once boiling, turn heat down to low. Add corn, chiles, tomatoes and beans. Simmer 10-15 minutes.
  • Add lime zest and juice. Taste and adjust salt and pepper as needed.
  • Ladle chili into bowls and serve with desired toppings.
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