Smoky Pork and Pinto Bean Chili
A hearty chili, perfect for dinner on a cold night. This Smoky Pork and Pinto Bean Chili is a delight. Prepare it with the rich flavor and creamy texture of GOYA® Pinto Beans and the smoky flavor of GOYA® Chipotle Peppers in Adobo Sauce. But that’s not all, this savory dish also includes tomatoes, onion, celery, and garlic along with strips of bacon and pork. A whole feast of flavor that you can accompany with warm tortillas, avocado, sour cream, and green onion. It will be the hit of the season!
Total Time
165m
Prep Time:20m
Yields:6-8 Servings
Ingredients
4
<p>slices bacon, cut into 1-inch pieces</p>
1 ½ lbs.
<p>pork shoulder, cut into 2-inch chunks</p>
2
<p>stalks celery, diced (about 1 ¼ cups)</p>
1
<p>white onion, diced (about 1 ½ cups)</p>
1 tbsp.
½ cup
<p>dark lager</p>
2 cans
(14.5 oz. each)
GOYA® Diced Tomatoes(with juice)
1 can
(8 oz.)
2
GOYA® Chipotle Peppers in Adobo Sauce, minced, + 2 tbsp. adobo sauce from can
1 tbsp.
2 cans
(15.5 oz. each)
12
GOYA® Corn Tortillas, warmed according to package directions
2
<p>avocados, peeled, halved, pitted and diced</p>
¾ cup
<p>sour cream</p>
4
<p>scallions, thinly sliced</p>
Directions
Step 1
<p>Heat large Dutch oven or saucepan over medium heat. Add bacon and cook, stirring occasionally, for 4 to 6 minutes or until golden and crispy, and fat is rendered. Using slotted spoon, transfer to paper towel to drain.</p>
Step 2
<p>Season pork with adobo seasoning. Transfer to Dutch oven of rendered bacon fat and cook, turning occasionally, for 6 to 8 minutes or until starting to brown. Stir in celery, onion and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables are starting to soften.</p>
Step 3
<p>Stir in lager; bring to a boil. Cook, stirring occasionally, for 2 minutes. Stir in diced tomatoes, tomato sauce, 1 cup water, minced chipotles, adobo sauce, bouillon, honey and bay leaf; bring to a boil. Reduce heat to medium-low. Return bacon to Dutch oven. Cook, stirring occasionally, for 1 hour. Stir in pinto beans; cook for 1 to 1 1/2 hours or until meat is very tender, sauce has thickened and flavors are married.</p>
Step 4
<p>Using tongs, transfer pork to cutting board or large plate; using 2 forks, shred meat and return to Dutch oven. Stir until incorporated. Discard bay leaf.</p>
Step 5
<p>Serve chili with warm tortillas, avocado, sour cream and scallions and let diners serve themselves.</p>
<p>Note: Substitute chunks of pork shoulder with pork stewing meat if preferred. Substitute lager with dry white wine if desired.</p>
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Smoky Pork and Pinto Bean Chili
Prep Time: 20m
Total time: 165m
Yields: 6-8 Servings
<p>A hearty chili, perfect for dinner on a cold night. This <em>Smoky Pork and Pinto Bean Chili</em> is a delight. Prepare it with the rich flavor and creamy texture of GOYA® <a title="Pinto Beans Can" href="https://www.goya.com/en/products/pinto-beans-can/" data-udi="https://goya.com/en/products/pinto-beans-can">Pinto Beans</a> and the smoky flavor of GOYA® <a title="Chipotle Peppers in Adobo Sauce" href="https://www.goya.com/en/products/chipotle-peppers-in-adobo-sauce/" data-udi="https://goya.com/en/products/chipotle-peppers-in-adobo-sauce">Chipotle Peppers in Adobo Sauce</a>. But that’s not all, this savory dish also includes tomatoes, onion, celery, and garlic along with strips of bacon and pork. A whole feast of flavor that you can accompany with warm tortillas, avocado, sour cream, and green onion. It will be the hit of the season!</p>
Ingredients
4
<p>slices bacon, cut into 1-inch pieces</p>
1 ½ lbs.
<p>pork shoulder, cut into 2-inch chunks</p>
2
<p>stalks celery, diced (about 1 ¼ cups)</p>
1
<p>white onion, diced (about 1 ½ cups)</p>
1 tbsp.
½ cup
<p>dark lager</p>
2 cans (14.5 oz. each)
GOYA® Diced Tomatoes(with juice)
1 can (8 oz.)
2
GOYA® Chipotle Peppers in Adobo Sauce, minced, + 2 tbsp. adobo sauce from can
1 tbsp.
2 cans (15.5 oz. each)
12
GOYA® Corn Tortillas, warmed according to package directions
2
<p>avocados, peeled, halved, pitted and diced</p>
¾ cup
<p>sour cream</p>
4
<p>scallions, thinly sliced</p>
Directions
Step 1
<p>Heat large Dutch oven or saucepan over medium heat. Add bacon and cook, stirring occasionally, for 4 to 6 minutes or until golden and crispy, and fat is rendered. Using slotted spoon, transfer to paper towel to drain.</p>
Step 2
<p>Season pork with adobo seasoning. Transfer to Dutch oven of rendered bacon fat and cook, turning occasionally, for 6 to 8 minutes or until starting to brown. Stir in celery, onion and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables are starting to soften.</p>
Step 3
<p>Stir in lager; bring to a boil. Cook, stirring occasionally, for 2 minutes. Stir in diced tomatoes, tomato sauce, 1 cup water, minced chipotles, adobo sauce, bouillon, honey and bay leaf; bring to a boil. Reduce heat to medium-low. Return bacon to Dutch oven. Cook, stirring occasionally, for 1 hour. Stir in pinto beans; cook for 1 to 1 1/2 hours or until meat is very tender, sauce has thickened and flavors are married.</p>
Step 4
<p>Using tongs, transfer pork to cutting board or large plate; using 2 forks, shred meat and return to Dutch oven. Stir until incorporated. Discard bay leaf.</p>
Step 5
<p>Serve chili with warm tortillas, avocado, sour cream and scallions and let diners serve themselves.</p>
<p>Note: Substitute chunks of pork shoulder with pork stewing meat if preferred. Substitute lager with dry white wine if desired.</p>
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