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roasted pepper pork chili

Southerncookinggurl avatar
Recipe by
Christina Haley
@Southerncookinggurl
Union City, TN

This rustic and savory chili hits the spot any time of year. Hatch peppers are available in the fall, I purchase tons of them, roast and peel them, then freeze them for use any time during the year. This chili is delicious served straight up as a chili with a sprig of cilantro, diced raw onion, your favorite shredded cheese, avocado slices etc. Another favorite way my family loves to eat this is for breakfast... smothering a breakfast taco with the chili or scrambled eggs. I have also made a cilantro/lime rice and put the chili on top of that which is an amazing dish as well.

yield 6 serving(s)
prep time 30 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For roasted pepper pork chili

  • 2 lb
    pork
  • 1 tsp
    kosher salt
  • 1 tsp
    black pepper
  • 1 Tbsp
    ground cumin
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    mexican oregano
  • 1/2
    white onion, diced
  • 1 lg
    jalapeno, seeded and chopped
  • 5 clove
    garlic, chopped fine
  • 1 md
    tomato, diced
  • 1 Tbsp
    corn starch
  • 6 c
    prepared tomato/chicken boullion
  • 20
    hatch or poblano peppers roasted, peeled and chopped

How To Make roasted pepper pork chili

  • 1
    cut pork into small cubes, add salt and pepper, add half of each of the other seasonings and saute in a little olive oil until it begins to brown.
  • 2
    add the onion and jalapeno and continue to saute until they begin to turn translucent.
  • 3
    prepare the tomato/chicken boullion to make 6 cups
  • 4
    add the diced tomato, garlic and cornstarch and stir for about a minute, pour the stock in, stir, add the remaining ingredients and slow cook for at least 2 hours (4-6 hours is my recommendation)
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