Pulled Pork Chili

Seasoning Blend:

  • 1 Tablespoon dark chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon fine grind sea salt

  • 1 teaspoon black pepper

  • 1 teaspoon ground mustard

  • ½ teaspoon ground cumin 

Chili Ingredients:

  • 1 Tablespoon olive oil or oil of choice

  • 1 large sweet onion (½" dice, about 1 cup)

  • 1 poblano pepper (roasted and diced for a smoky kick)

  • 1 Tablespoon minced garlic (1 medium size bulb)

  • 1 pound leftover pulled pork (about 2 cups cooked)

  • 2 cups beef broth

  • 2 Tablespoons soy sauce

  • 2 Tablespoons Worcestershire sauce

  • ¼ cup apple cider vinegar

  • 14.5 ounces fire-roasted diced tomatoes

  • 15 ounces tomato sauce

  • 1½ cups corn 

  • 16 ounces chili beans

  • 1 red chili pepper or jalapeno (remove seeds for less heat)

  • ¼ teaspoon chipotle pepper (for added smokiness)

  • 1 tablespoon molasses or maple syrup (for a slight sweetness that complements the pork)

  • Shredded smoked cheddar or gouda for topping (adds a unique richness to finish)

Optional Topping Ideas:

  • Squeeze of lime juice for brightness

  • Crispy tortilla strips for crunch

  • Pickled red onions for acidity

Instructions:

  1. Prepare the Vegetables:

    • Roast the poblano pepper by placing it directly over a gas burner or under the broiler until the skin is charred. Once blackened, place it in a bowl and cover with plastic wrap for 10 minutes. Peel off the charred skin, remove the seeds, and dice the pepper. Set aside.

    • If using fresh corn, grill the corn until lightly charred and set aside.

  2. Sauté the Aromatics:

    • Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.

    • Add the diced sweet onion and sauté for 5-6 minutes until translucent.

    • Stir in the diced poblano pepper and sauté for an additional 3 minutes.

    • Add the minced garlic and cook for 1 more minute until fragrant.

  3. Add the Pulled Pork and Seasoning:

    • Stir in the leftover (or freshly made) pulled pork and cook for 2-3 minutes to warm it through.

    • Add your seasoning blend (chili powder, smoked paprika, sea salt, black pepper, ground mustard, cumin, cinnamon, and cocoa powder) to the pot. Stir well to evenly coat the pork and vegetables with the spices. Cook for 1-2 minutes to let the flavors bloom.

  4. Build the Chili Base:

    • Pour in the beef broth, soy sauce, Worcestershire sauce, and apple cider vinegar. Stir to combine.

    • Add the diced fire-roasted tomatoes, tomato sauce, and the optional molasses or maple syrup for sweetness.

    • Bring the mixture to a simmer over medium-high heat.

  5. Add Beans and Corn:

    • Once the chili begins to simmer, stir in the chili beans, grilled (or frozen/canned) corn, and the chopped red chili pepper or jalapeno (adjust the amount depending on your desired level of heat).

    • If you want extra smokiness and spice, add the ¼ teaspoon of chipotle pepper at this stage.

  6. Simmer the Chili:

    • Reduce the heat to low and let the chili simmer for 30-45 minutes, stirring occasionally. This will allow the flavors to meld together and thicken slightly.

    • Taste and adjust the seasoning as needed (more salt, pepper, or heat).

  7. Serve and Garnish:

    • Once the chili has thickened to your liking, serve it hot.

    • Top each bowl with shredded smoked cheddar or gouda cheese, a squeeze of lime juice, and optional crispy tortilla strips or pickled red onions for added texture and brightness.

Enjoy this smoky, rich, and flavorful chili, made unique with subtle sweet and spicy layers!

Kaye Bauyon