Spanish Influenced Chili with Collard Wrapped Pork,

Name: Spanish Influenced Chili with Collard Wrapped Pork, Chorizo and Sweet and Smoky Paprikas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large leaves collard greens; 1 (2 1/2 pound) pork butt, cut into 1 1/2 to 2-inch cubes; Extra-virgin olive oil, plus more to saute vegetables; 2 tablespoons Spanish paprika; 1 tablespoon pimenton smoky paprika, plus 1 tablespoon; 1 tablespoon liquid smoke; Salt and black pepper; Unsalted butter; 5 to 6 cloves garlic, diced finely; 3 to 4 ounces finely diced Spanish chorizo sausage; 2 onions, diced; Piquillo peppers or 1 red bell pepper, chopped; 2 tablespoons sweet paprika; 1/2 teaspoon saffron; 1 tablespoon crushed oregano; 2 small cans diced green chiles; 1 (28-ounce) can diced tomatoes; 2 cups chicken stock; 1 tablespoon finely chopped thyme leaves; 2 cups cooked cranberry beans or other favorite beans; 2 tablespoon chopped parsley leaves; Shredded cheese for garnish

Servings: persons

4 large leaves collard greens
1 (2 1/2 pound) pork butt, cut into 1 1/2 to 2-inch cubes
Extra-virgin olive oil, plus more to saute vegetables
2 tablespoons Spanish paprika
1 tablespoon pimenton smoky paprika, plus 1 tablespoon
1 tablespoon liquid smoke
Salt and black pepper
Unsalted butter
5 to 6 cloves garlic, diced finely
3 to 4 ounces finely diced Spanish chorizo sausage
2 onions, diced
Piquillo peppers or 1 red bell pepper, chopped
2 tablespoons sweet paprika
1/2 teaspoon saffron
1 tablespoon crushed oregano
2 small cans diced green chiles
1 (28-ounce) can diced tomatoes
2 cups chicken stock
1 tablespoon finely chopped thyme leaves
2 cups cooked cranberry beans or other favorite beans
2 tablespoon chopped parsley leaves
Shredded cheese for garnish

1
Preheat oven to 350 degrees F.
2
Lay 2 sheets 24 inches long of heavy duty foil down in a cross pattern then lay the collard greens on the foil in the cross pattern.
3
Douse the pork with olive oil to coat then add 2 tablespoons Spanish paprika and 1 tablespoon pimenton paprika, liquid smoke, and salt and pepper.
4
Place pork in mound over collards then pull the leaves over the top of the pork and wrap the package securely.
5
Place on a sheet pan and put into the oven.
6
Bake for 2 1/2 hours.
7
Remove from oven, open package to allow steam to escape and reserve.
8
Heat more oil and butter in a medium ovenproof skillet over medium heat.
9
Add garlic and cook 1 minute then add chorizo and onion.
10
Cook until softened 7 to 10 minutes.
11
Then add piquillo peppers, sweet paprika, remaining 1 tablespoon smoky paprika, saffron, and oregano, cook 1 minute.
12
Then add green chiles, tomatoes and stock.
13
Bring to a boil and simmer 5 minutes.
14
Add thyme and beans and cook 5 more minutes.
15
Add cooked pork with broth from foil pack, cook 5 more minutes.
16
Turn off heat and add chopped parsley.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 4 large leaves collard greens, 1 (2 1/2 pound) pork butt, cut into 1 1/2 to 2-inch cubes, Extra-virgin olive oil, plus more to saute vegetables, 2 tablespoons Spanish paprika, and more.

Yes, Spanish Influenced Chili with Collard Wrapped Pork, Chorizo and Sweet and Smoky Paprikas 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.

That's it — enjoy your meal!

Spanish Influenced Chili with Collard Wrapped Pork, Chorizo and Sweet and Smoky Paprikas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions