Southwest Pork Chili Recipes

FLAVORFUL SOUTHWESTERN CHILI

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,

SOUTHWESTERN CHILI

Steps:

• In a casserole cook the onions, peppers and garlic in the oil over moderate heat, stirring occasionally, for 5 minutes. Add the chili powder, cumin and oregano and cook, stirring, for 3 minutes. Add the tomato paste and cook, stirring, for 2 minutes more. Add the beef and cook, stirring occasionally, until no longer pink. Add the tomatoes, 1 cup of the broth, the vinegar and chocolate and bring the mixture to a boil, crushing the tomatoes with the back of a spoon. Simmer the chili, covered, for 1 hour, adding additional broth, if necessary. Add the kidney beans and simmer, uncovered, for 15 minutes more. Ladle into bowls and serve with rice and desired toppings.

SOUTHWEST PORK CHILI RECIPE

Steps:

• Set slow cooker to sauté setting.
• Add ground pork, onion, celery, carrot and garlic. Stir until pork is cooked and vegetables are softened.
• Add spices, tomato sauce, black beans, corn, chicken broth and brown sugar.
• Cook for three to four hours on High setting or 6 to 8 hours on low setting, until bubbling.
• Stir in red pepper, cilantro and lime juice. Cook for additional 20 minutes.
• Serve with favourite toppings!
• Set Instant Pot to sauté setting.
• Add ground pork, onion, celery, carrot and garlic. Stir until pork is cooked and vegetables are softened.
• Add spices, tomato sauce, black beans, corn, chicken broth and brown sugar.
• Set Instant Pot to High Pressure for 20 minutes.
• Return Instant Pot to sauté setting, add red pepper and cilantro, and simmer for 5-10 minutes until pepper is tender.
• Serve with favourite toppings!
• In large pot, combine ground pork, onion, celery, carrot and garlic.
• Stir over medium-high heat until meat is cooked and vegetables are softened.
• Add spices, tomato sauce, black beans, corn, chicken broth and brown sugar. Bring to a simmer.
• Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally, until chili is thickened and vegetables are tender, adding red pepper and cilantro in the final ten minutes of cooking.
• Serve with favourite toppings!

SOUTHWEST PULLED PORK

Steps:

• Cut roast in half. In a small bowl, combine the chili powder, brown sugar, cumin, salt, pepper and cayenne; rub over meat. Transfer to a 5-qt. slow cooker. Top with onion and chilies. Pour broth around meat., Cover and cook on low for 8-10 hours or until tender. Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on rolls, 1/2 cup on each.

SOUTHWEST PORK & GREEN CHILI CASSEROLE

Steps:

• In a large skillet over medium heat, cook pork in oil until no longer pink; drain.
• In same skillet with pork, add the beans, soup, tomatoes, chilies, rice, broth, salsa, cumin and corn; cook and stir until bubbly.
• Pour mixture into an ungreased 2-quart baking dish. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly.
• Remove from oven and sprinkle with cheese. Let stand a few minutes before serving.