Smoky Pork and Pinto Bean Chili

Smoky Pork and Pinto Bean Chili
Smoky Pork and Pinto Bean Chili

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Prep time


Total time

2h 45m




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La Cocina Goya

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!

  • Ingredients
  • Directions


slices bacon, cut into 1-inch pieces

1 ½ lbs.

pork shoulder, cut into 2-inch chunks

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper


stalks celery, diced (about 1 ¼ cups)


white onion, diced (about 1 ½ cups)

1 tbsp.

GOYA® Minced Garlic

½ cup

dark lager

2 cans (14 oz. each)

GOYA® Diced Tomatoes (with juice)


GOYA® Chipotle Peppers in Adobo Sauce, minced, + 2 tbsp. adobo sauce from can

1 pkg.

GOYA® Chicken Flavored Bouillon

1 tbsp.

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

¾ cup

sour cream


scallions, thinly sliced


Kitchen View

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

New from Goya

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