This Seriously Good Pork Roast Chili is packed with tender pork pieces, beans, and bold spices for a warm and hearty meal. It’s perfect for chilly nights or when you’re just craving comfort food!
Honestly, this chili is so good, I sometimes find myself having leftovers straight from the pot! It’s easy to make, and I love serving it with some fresh bread or chips for dipping. Yum!
Key Ingredients & Substitutions
Pork Roast: I recommend using pork shoulder or butt for its tenderness and flavor. If you’re looking for a healthier option, you can substitute with chicken thighs or even cubed beef. Just remember that cooking times may vary based on the meat you choose.
Beans: Black beans are great for this chili, but if you prefer, kidney beans or pinto beans work well too. In a pinch, you could skip the beans altogether for a lighter version.
Spices: The chili powder is key for flavor, but if you don’t have any, you can use taco seasoning instead! For a milder chili, skip the cayenne or reduce the amount. Personal preference for spice levels is important, so always taste as you go!
Tomatoes: Crushed tomatoes can be used instead of diced for a smoother chili base. If fresh tomatoes are in season, feel free to chop those up for a fresh twist!
How Do I Get the Pork Roast Perfectly Tender?
To achieve a melt-in-your-mouth texture for the pork roast, browning it first is crucial. This step adds depth and enhances the overall flavor of the chili. Here’s how to ensure success:
- Preheat your pot on medium-high heat before adding oil. This helps create a nice caramelized crust on the pork.
- Let the pork sear without moving it too much—about 5-7 minutes on each side until golden brown.
- Simmer the pork on low heat for several hours. The longer you let it cook gently, the more tender it becomes.
After shredding the pork, returning it to the pot helps combine all those delicious flavors! Enjoy your warming chili experience!
Seriously Good Pork Roast Chili
Ingredients You’ll Need:
- 2 to 3 lbs pork roast (shoulder or butt)
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup chicken broth
- 1 cup corn kernels (fresh or frozen)
- 1 (15 oz) can black beans, drained and rinsed
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, adjust to heat preference)
- Salt and black pepper to taste
- Shredded cheddar cheese, for garnish
- Chopped green onions, for garnish
How Much Time Will You Need?
This recipe takes approximately 15 minutes of prep time and around 2 to 3 hours of simmering time to let those flavors develop and the pork become tender. It’s a hands-off recipe once you get it going, so you can relax while it cooks!
Step-by-Step Instructions:
1. Browning the Pork:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. While the oil is heating, season your pork roast generously with salt and pepper. Once the oil is hot, carefully add the pork roast to the pot and brown it on all sides, about 5-7 minutes per side. This step locks in lots of flavor, so don’t skip it! Once browned, remove the pork and set it aside on a plate.
2. Sautéing Onions and Garlic:
In the same pot, add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onion is softened and translucent. Then, add the minced garlic to the pot and cook for another minute until fragrant. The smells should be delicious already!
3. Adding the Spices:
Now, stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook this mixture for about 1 minute to toast the spices; this will really enhance their flavors!
4. Combining the Ingredients:
Pour in the diced tomatoes, tomato sauce, and chicken broth, stirring well to combine everything. Make sure to scrape up any bits stuck to the bottom of the pot—they add awesome flavor! Next, return the browned pork to the pot, reduce the heat to low, cover it, and let it simmer away for about 2 to 3 hours. The longer it cooks, the more tender the pork will be!
5. Shredding the Pork:
After simmering, carefully remove the pork roast from the pot. Use two forks to shred it into bite-sized pieces. Return the shredded pork back to the pot—it should be super tender and delicious!
6. Final Touches:
Now, add the drained and rinsed black beans and corn to the pot, stirring everything together. Let the chili simmer uncovered for another 15 minutes so the flavors can meld and everything can thicken just a bit. Don’t forget to taste! Adjust seasoning with more salt, pepper, or chili powder if you like it spicier.
7. Serve and Enjoy:
Dish out the chili into bowls and top it off with shredded cheddar cheese and chopped green onions. It’s the perfect cozy dish to warm you up—enjoy every hearty bite!
This hearty pork chili is rich, flavorful, and perfect for cozy dinners!
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Can I Use a Different Cut of Meat?
Absolutely! While pork shoulder or butt gives the best flavor and tenderness, you can use chicken thighs or even cubed beef if you prefer. Just remember to adjust cooking times accordingly, as different meats may require different simmering times.
Can I Make This Chili Spicier?
Yes! If you enjoy extra heat, feel free to increase the cayenne pepper or even add some diced jalapeños or your favorite hot sauce. Just start with a little and taste as you go to avoid overpowering the dish!
How Do I Store Leftovers?
Store any leftover chili in an airtight container in the refrigerator for up to 3 days. It also freezes well, so you can keep it in the freezer for up to 3 months! When reheating, you might want to add a splash of broth to loosen it up as it thickens when chilled.
Can I Make This Chili in the Slow Cooker?
Yes, this recipe adapts wonderfully to a slow cooker! Just brown the pork and sauté the onions and garlic as described, then transfer everything to your slow cooker. Cook on low for 6-8 hours or until the pork is tender. It’s a great hands-off cooking option!