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!
Ingredients
- 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
Instructions
- 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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