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
slices bacon, cut into 1-inch pieces
1 ½ lbs.
pork shoulder, cut into 2-inch chunks
2
stalks celery, diced (about 1 ¼ cups)
1
white onion, diced (about 1 ½ cups)
1 tbsp.
½ cup
dark lager
2 cans
(14.5 oz. each)
1 can
(8 oz.)
2
1 tbsp.
2 cans
(15.5 oz. each)
12
2
avocados, peeled, halved, pitted and diced
¾ cup
sour cream
4
scallions, thinly sliced
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve chili with warm tortillas, avocado, sour cream and scallions and let diners serve themselves.
Note: Substitute chunks of pork shoulder with pork stewing meat if preferred. Substitute lager with dry white wine if desired.
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Smoky Pork and Pinto Bean Chili
Prep Time 20m
Total time 165m
Yields: 6-8 Servings
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!
Ingredients
4
slices bacon, cut into 1-inch pieces
1 ½ lbs.
pork shoulder, cut into 2-inch chunks
2
stalks celery, diced (about 1 ¼ cups)
1
white onion, diced (about 1 ½ cups)
1 tbsp.
½ cup
dark lager
2 cans (14.5 oz. each)
1 can (8 oz.)
2
1 tbsp.
2 cans (15.5 oz. each)
12
2
avocados, peeled, halved, pitted and diced
¾ cup
sour cream
4
scallions, thinly sliced
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve chili with warm tortillas, avocado, sour cream and scallions and let diners serve themselves.
Note: Substitute chunks of pork shoulder with pork stewing meat if preferred. Substitute lager with dry white wine if desired.
