Savory Pork and Tomatillo Chili Delight
This flavorful Pork and Tomatillo Chili is a cherished recipe that I've lovingly adapted over the years since stumbling upon it in the LA Times during my maternity leave nearly two decades ago. It's perfect for preparing on a chilly evening, as the rich blend of tender pork, zesty tomatillos, and aromatic vegetables creates a warm and hearty dish that envelops you in comfort. Though the preparation does take some time—especially with all the chopping of fresh veggies—it is remarkably rewarding. My family often enjoys this chili over fluffy rice, garnished with smooth sour cream and creamy avocado slices. The beauty of this dish also lies in its versatility; I typically double the recipe to ensure leftovers, which freeze wonderfully for busy weeknights. Serve this chili as a crowd-pleaser at gatherings or a cozy meal at home to savor the intricate flavors of each well-balanced ingredient.
N/A
Servings
393
Calories
14
Ingredients
Ingredients
orange juice
1 cup (freshly squeezed)
dark beer
1 (12 ounce) bottle
tomatillos
1 lb (papery husks removed and quartered)
peanut oil
1/4 cup (for frying)
garlic
1 head (peeled)
boneless pork
3 lbs (cut into 1/2-1 inch cubes)
salt
to taste
pepper
to taste
onions
2 large (thinly sliced)
roma tomatoes
2 lbs (chopped)
jalapeno peppers
3 (diced)
crushed red pepper flakes
1 teaspoon (or more to taste)
cilantro
1 bunch (chopped)
black beans
2 (16 ounce) cans (drained)
Instructions
1
In a large Dutch oven, combine the orange juice, dark beer, and quartered tomatillos. Cook over medium heat for about 20 minutes until the tomatillos soften. Once done, set aside.
2
In a large skillet, heat the peanut oil over medium heat. Add the peeled garlic cloves and sauté for 2 minutes until fragrant. Carefully add one-third of the cubed pork, seasoning it generously with salt and pepper. Brown the pork on all sides, then remove it along with the garlic using a slotted spoon, and transfer to the tomatillo mixture.
3
Continue browning the remaining pork in two additional batches, seasoning each with salt and pepper before adding to the tomatillo mixture.
4
Add the sliced onions to the skillet and cook until lightly browned, then transfer them to the Dutch oven with the pork and tomatillos.
5
Stir in the chopped tomatoes, diced jalapeños, crushed red pepper flakes, and chopped cilantro into the pot. Cover and simmer on low heat for 2 hours, allowing the flavors to meld.
6
After 2 hours, add the drained canned black beans, stirring well to incorporate. Simmer uncovered for an additional 30 minutes, allowing the chili to thicken. Taste and adjust seasonings as desired before serving.
Nutrition Information
18g
Fat
36g
Carbs
22g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pork and Tomatillo Chili Delight?
It is a hearty, flavorful chili made with tender pork, zesty tomatillos, aromatic vegetables, and black beans, originally adapted from an LA Times recipe.
What kind of meat is used in this chili?
The recipe uses 3 lbs of boneless pork, cut into 1/2-1 inch cubes.
What liquids are used for the chili base?
The base is created using 1 cup of freshly squeezed orange juice and one 12-ounce bottle of dark beer.
How do I prepare the tomatillos?
You should remove the papery husks and quarter 1 lb of tomatillos before cooking.
What type of oil is recommended for browning the meat?
The recipe recommends using 1/4 cup of peanut oil for frying.
How much garlic is included in this recipe?
One full head of garlic, peeled, is used to flavor the pork and the chili.
Should the pork be browned all at once?
No, the pork should be browned in three separate batches to ensure it sears properly.
How long do the tomatillos cook initially?
The tomatillos should cook in the orange juice and beer for about 20 minutes until they soften.
When do I add the onions to the pot?
Add the sliced onions to the skillet after browning the pork, cook until lightly browned, and then transfer them to the Dutch oven.
What type of tomatoes are used?
The recipe calls for 2 lbs of chopped roma tomatoes.
Is this chili spicy?
Yes, it contains 3 diced jalapeño peppers and 1 teaspoon of crushed red pepper flakes, though these can be adjusted to taste.
How long does the chili need to simmer?
The chili needs an initial simmer of 2 hours covered, followed by a 30-minute simmer uncovered after adding beans.
When are the black beans added?
The drained black beans are added after the initial 2-hour simmer.
Why is the final simmer done uncovered?
Simmering uncovered for the final 30 minutes allows the chili to thicken properly.
Can this pork and tomatillo chili be frozen?
Yes, this dish freezes wonderfully, making it an excellent choice for meal prep or busy weeknights.
What are the suggested garnishes?
It is best served with smooth sour cream and creamy avocado slices.
What side dish goes well with this chili?
The author recommends serving this flavorful chili over fluffy rice.
How many calories are in a serving?
There are approximately 393 calories per serving.
What is the protein content of this dish?
Each serving provides about 22g of protein.
What are the fat and carbohydrate counts?
Each serving contains approximately 18g of fat and 36g of carbohydrates.
How much cilantro is needed?
The recipe uses one full bunch of chopped cilantro.
What kind of beer is best for this recipe?
A dark beer is specified to provide a rich, deep flavor to the chili base.
Can I double this recipe?
Yes, the recipe is versatile and doubling it is recommended to ensure you have leftovers.
How many ingredients are in this recipe?
There are 14 main ingredients, including various fresh vegetables and spices.
Do I need to peel the garlic cloves?
Yes, the garlic cloves should be peeled before sautéing them with the pork.
What type of pot is best for cooking this chili?
A large Dutch oven is recommended for the main cooking process.
How do I prepare the black beans?
The 2 cans of black beans should be thoroughly drained before being added to the pot.
What is the total cooking time for the simmer stages?
The total simmer time is 2 hours and 30 minutes.
Are the jalapeño peppers seeded?
The recipe does not specify seeding, but you can remove the seeds if you prefer less heat.
What is the origin of this recipe?
The recipe was adapted from a version found in the LA Times nearly two decades ago.