Red Pork and Bean Chili Recipe

Name: Red Pork and Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces (about 30) dried New Mexican red chilies*, stemmed and seeded (wear rubber gloves); 7 cups water; 2 large onions, chopped; 8 garlic cloves, minced; 3 tablespoons vegetable oil; 1 tablespoon ground cumin; 4 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1/2-inch pieces; a 28-ounce can tomatoes, drained and chopped; 1 bay leaf; 2 teaspoons salt; 1 teaspoon dried oregano, or to taste, crumbled; a 19-ounce can (about 2 cups) kidney beans, rinsed and drained; sour cream as an accompaniment if desired

Servings: persons

6 ounces (about 30) dried New Mexican red chilies*, stemmed and seeded (wear rubber gloves)
7 cups water
2 large onions, chopped
8 garlic cloves, minced
3 tablespoons vegetable oil
1 tablespoon ground cumin
4 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1/2-inch pieces
a 28-ounce can tomatoes, drained and chopped
1 bay leaf
2 teaspoons salt
1 teaspoon dried oregano, or to taste, crumbled
a 19-ounce can (about 2 cups) kidney beans, rinsed and drained
sour cream as an accompaniment if desired

1
In a large saucepan simmer the chilies in 6 cups of the water for 20 minutes, in a blender puree the chilies with the liquid in batches, and force the puree through a fine sieve into a bowl, pressing hard on the solids before discarding them.
2
In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onion is softened, add the cumin, and cook the mixture, stirring, for 30 seconds.
3
Add the pork, the chili puree, the tomatoes, the bay leaf, the salt, the oregano, and the remaining 1 cup water and simmer the mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 2 hours, or until the pork is tender.
4
Add the kidney beans, simmer the chili, stirring occasionally, for 5 minutes, or until the beans are heated through, and discard the bay leaf.
5
The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.
6
Serve the chili with the sour cream.

1670

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces (about 30) dried New Mexican red chilies*, stemmed and seeded (wear rubber gloves), 7 cups water, 2 large onions, chopped, 8 garlic cloves, minced, and more.

Yes, Red Pork and Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Pork and Bean Chili

How did you like this recipe?

Frequently Asked Questions