Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: Varies by method (see instructions)
Ingredients
- 1 tablespoon olive oil
- 1 1/2 lbs boneless pork shoulder, cut into 1-inch cubes
- Salt and black pepper to taste
- 1 medium yellow onion, chopped
- 2-3 jalapeño peppers, seeded and minced (adjust for desired spice level)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground mustard powder
- 1 (15 ounce) can chili beans (like pinto or kidney), undrained
- 1 (14.5 ounce) can petite diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies
- 2-3 cups chicken broth
- Fresh lime wedges, for serving
- Optional toppings: Shredded cheese, sour cream, tortilla chips, chopped cilantro
Instructions
Stovetop
- Brown the pork: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season pork with salt and pepper. Brown the pork cubes in batches, without overcrowding the pan. Set aside.
- Sauté aromatics: Add onion to the pot and cook until softened (about 5 minutes). Add jalapeños and garlic and cook another minute until fragrant.
- Spice it up: Stir in cumin, oregano, and mustard powder. Cook for 30 seconds.
- Build the chili: Return the pork and any accumulated juices to the pot. Add chili beans, tomatoes, green chilies, and enough chicken broth to almost cover all ingredients.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes, or until pork is very tender. Taste and season with additional salt and pepper, if needed. Add a squeeze of lime juice right before serving.
Slow Cooker
- Combine: In a slow cooker, combine pork, onion, jalapeños, garlic, cumin, oregano, mustard powder, chili beans, tomatoes, green chilies, and chicken broth. Season lightly with salt and pepper.
- Cook: Cook on low for 6-8 hours or on high for 3-4 hours, until pork is very tender.
- Finish: Shred the pork with two forks right in the crockpot. Season with salt and pepper to taste and add a squeeze of lime just before serving.
Instant Pot
- Sauté: Use the “Sauté” mode of the Instant Pot. Add oil, brown pork, then sauté the onions, jalapenos, and garlic as in the stovetop method.
- Build and pressure cook: Add spices, chili beans, tomatoes, green chilies, and chicken broth. Secure the lid, set the vent to “sealing,” and cook on manual high pressure for 20 minutes. Allow for a natural pressure release for 10 minutes.
- Finish: Shred pork in the pot, season with salt and pepper, and add lime juice.
Serving and Toppings
- Serve hot with lime wedges and your choice of toppings like shredded cheese, sour cream, tortilla chips, and fresh cilantro.
Tips
Spice level: Adjust the number of jalapeños for the heat you like.
Thicker chili: For a thicker chili, simmer uncovered on the stovetop for an additional 10-15 minutes.
Make-ahead: This chili gets better with time! You can make it a day ahead and reheat gently.
