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Next RecipeEasy Vegetarian Chili with Kale and Sweet Potato
A hearty chili, perfect for dinner on a cold night. This Smoky Pork and Pinto Bean Chili is a delight. Prepare it with the rich flavor and creamy texture of GOYA® Pinto Beans and the smoky flavor of GOYA® Chipotle Peppers in Adobo Sauce. But that's not all, this savory dish also includes tomatoes, onion, celery, and garlic along with strips of bacon and pork. A whole feast of flavor that you can accompany with warm tortillas, avocado, sour cream, and green onion. It will be the hit of the season!
slices bacon, cut into 1-inch pieces
1 ½ lbs.
pork shoulder, cut into 2-inch chunks
GOYA® Adobo All-Purpose Seasoning with Pepper
stalks celery, diced (about 1 ¼ cups)
white onion, diced (about 1 ½ cups)
GOYA® Minced Garlic
2 cans (14 oz. each)
GOYA® Diced Tomatoes (with juice)
1 can (8 oz.)
GOYA® Tomato Sauce
GOYA® Chipotle Peppers in Adobo Sauce, minced, + 2 tbsp. adobo sauce from can
GOYA® Chicken Flavored Bouillon
GOYA® Pure Honey
GOYA® Bay Leaf
2 cans (15.5 oz. each)
GOYA® Pinto Beans, drained and rinsed
GOYA® Corn Tortillas, warmed according to package directions
avocados, peeled, halved, pitted and diced
scallions, thinly sliced
Heat large Dutch oven or saucepan over medium heat. Add bacon and cook, stirring occasionally, for 4 to 6 minutes or until golden and crispy, and fat is rendered. Using slotted spoon, transfer to paper towel to drain.
Season pork with adobo seasoning. Transfer to Dutch oven of rendered bacon fat and cook, turning occasionally, for 6 to 8 minutes or until starting to brown. Stir in celery, onion and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables are starting to soften.
Stir in lager; bring to a boil. Cook, stirring occasionally, for 2 minutes. Stir in diced tomatoes, tomato sauce, 1 cup water, minced chipotles, adobo sauce, bouillon, honey and bay leaf; bring to a boil. Reduce heat to medium-low. Return bacon to Dutch oven. Cook, stirring occasionally, for 1 hour. Stir in pinto beans; cook for 1 to 1 1/2 hours or until meat is very tender, sauce has thickened and flavors are married.
Using tongs, transfer pork to cutting board or large plate; using 2 forks, shred meat and return to Dutch oven. Stir until incorporated. Discard bay leaf.
Serve chili with warm tortillas, avocado, sour cream and scallions and let diners serve themselves.
Note: Substitute chunks of pork shoulder with pork stewing meat if preferred. Substitute lager with dry white wine if desired.
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