Braised Pork Chili Recipe
Recipe type: Entre
Cuisine: Latin
Yield: 6 lbs.
You can make this Chili in advance and freeze it. It tastes better once it has sat over night and the flavors marry. Serve it with white rice, lime, cilantro, shredded cheese and sour cream. We use a homemade pork stock for this recipe but beef stock may be substituted.
  • 5 lbs pork shoulder, cubes into 1" cubes
  • ½ cup olive oil
Spice mix:
  • 1 Tablespoons coriander, ground
  • 1 Tablespoon cumin, ground
  • 1 Tablespoon paprika, smoked, Spanish
  • 1 teaspoon Chipotle chili, ground
  • 3 Tablespoons oregano, Mexican
  • 1 Tablespoon Ancho chili, ground
  • 1 Tablespoon chili powder
  • 1 teaspoon cinnamon, ground
  • 1 Tablespoon cocoa powder, unsweetened
  • 2 Tablespoons salt, Kosher
  • 4 Tablespoons olive oil
  • 2 ea. large onions, sweet, diced ¼"
  • 6 cloves garlic, peeled and minced
  • 2 (28oz)- cans San Marzano style peeled whole plum tomatoes packed in water with basil, pureed
  • 4 ea. Guajillo chilies, seeded, blackened and rehydrated
  • 2 ea. red peppers, roasted, seeded and peeled
  • 2 cups pork stock (or beef)
  • ½ cup strong black coffee
  • 4 bay leaves
Heat oven to 250ºF Convection or 275ºF Bake
  1. Place all of the meat in a large bowl and toss wit olive oil.
  2. Combine the spice mixture ingredients in a separate bowl, mix well and coat the pork evenly.
  3. In a large oven proof pot, heat 4 Tablespoons of olive oil on medium high. Brown the meat in batches, keeping the pan hot enough to brown but not letting the oil and spices burn in the pan.
  4. Add the onions and sauté until translucent. Add the garlic and cook until the garlic begins to brown.
  5. Return the meat to the pan, reduce the heat to low. Add the pureed tomatoes.
  6. Seed the Guajillo peppers, roast them in a dry skillet until brown.
7. Soak the peppers in boiling water until soft and rehydrated.
  7. Combine the pork stock, Guajillo peppers and roasted red peppers in a blender, puree to smooth.
  8. Add above mixture and coffee to the pork and tomatoes. Stir well.
  9. Add 3 bay leaves.
  10. Place the pot of chile in the preheated oven and cook slowly for 2½ - 3 hours until the meat is tender.
  11. Adjust seasoning with salt and pepper before serving.
Recipe by Salty Fig at