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
2hr 45min
5.0
1 Rating
Author: Goya
Servings:
6
Ingredients
•
2
cans
(15.5 oz)
GOYA® Pinto Beans
•
4
slices
Bacon
, cut into 1-inch pieces
•
1.5
lb
Pork Shoulder
, cut into small chunks
or Pork Stewing Meat
•
1
Tbsp
Adobo Seasoning
•
2
ribs
Celery
, diced
•
1
White Onion
, diced
•
1
Tbsp
Jarred Minced Garlic
•
1/2
cup
Black Lager
or Dry White Wine
•
2
cans
(14 oz)
Diced Tomatoes
•
1
can
(8 oz)
Tomato Sauce
•
2
Chipotle Peppers in Adobo Sauce
•
1
packet
(0.35 oz)
Chicken Bouillon Powder
•
1
Tbsp
Honey
•
1
Bay Leaf
•
12
White Corn Tortillas
, warmed
•
2
Avocados
, peeled, halved, pitted, diced
•
3/4
cup
Sour Cream
•
4
Scallions
, thinly sliced
Cooking Instructions
1.
Heat large Dutch oven or saucepan over medium heat. Add Bacon (4 slices) 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.
2.
Season Pork Shoulder (1.5 lb) with Adobo Seasoning (1 Tbsp). 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 (2 ribs), White Onion (1), and Jarred Minced Garlic (1 Tbsp). Cook, stirring occasionally, for 2 to 3 minutes or until vegetables are starting to soften.
3.
Stir in Black Lager (1/2 cup), bring to a boil. Cook, stirring occasionally, for 2 minutes. Stir in Diced Tomatoes (2 cans), Tomato Sauce (1 can), 1 cup water, minced Chipotle Peppers in Adobo Sauce (2), additional sauce, Chicken Bouillon Powder (1 packet), Honey (1 Tbsp), and Bay Leaf (1); bring to a boil. Reduce heat to medium-low. Return bacon to Dutch oven. Cook, stirring occasionally, for 1 hour. Stir in GOYA® Pinto Beans (2 cans); cook for 1 to 1 1/2 hours or until meat is very tender, sauce has thickened and flavors are married.
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.
5.
Serve chili with warm White Corn Tortillas (12), Avocados (2), Sour Cream (3/4 cup), and Scallions (4) and let diners serve themselves.
Nutrition Per Serving
CALORIES
741
FAT
32.1 g
PROTEIN
36.3 g
CARBS
72.9 g
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