5-ingredient chili, pork, and bean stew

Based on 7 ratings
Devan

Devan

Editor

“Every time I go back to visit my family in the states, I always make sure to leave some room for a couple of packages of dried chilis. I don’t use them all the time, but I just like knowing that they’re there whenever my urge to use them might strike. Based off a recipe in one of my favorite cookbooks, Alison Roman’s Dining In, this is a simple stew with a ton of rich flavor. The chilis are non-negotiable, but you can use dried guajillo, New Mexican, or dried Chili de árbol instead of ancho for a different flavor—I actually prefer guajillo, as they offer more bite and spice. You can also use soaked and drained dried white beans (my preference) and cook them directly in the pot with the pork. Shred the cabbage for serving and thinly slice the radishes and avocado.”

Difficulty

Easy 👌
120
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
ancho chilis
500 g pork neck
250 g canned white beans
5 cloves garlic
onion
1½ l water
vegetable oil
salt
pepper
lime (for serving)
radish (for serving)
cilantro (for serving)
cabbage (for serving)
avocado (for serving)
tortilla chip (for serving)
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • scissors
  • blender
  • pot (heavy-bottomed)
  • tongs
  • rubber spatula

Nutrition per serving

Cal
513
Protein
43 g
Fat
23 g
Carb
34 g
  • Step 1/4

    Preheat oven to 190°C/375°F. Peel and roughly chop garlic and onion. Cut pork into large chunks. Put the chilis on a baking sheet and toast them in the oven just until they puff up, approx. 3 - 5 min. Transfer garlic and onion to a blender and use kitchen scissors to cut chilis into pieces over the blender. Add some of the water. Purée until smooth. Boil half the remaining water in a pot, then add the chili paste and season with salt. Let boil for approx. 5 min., then remove from the heat and let sit for 15 min. more.
    • 5 cloves garlic
    • onion
    • 500 g pork neck
    • ancho chilis
    • 1½ l water
    • salt
    • oven
    • cutting board
    • knife
    • scissors
    • blender

    Preheat oven to 190°C/375°F. Peel and roughly chop garlic and onion. Cut pork into large chunks. Put the chilis on a baking sheet and toast them in the oven just until they puff up, approx. 3 - 5 min. Transfer garlic and onion to a blender and use kitchen scissors to cut chilis into pieces over the blender. Add some of the water. Purée until smooth. Boil half the remaining water in a pot, then add the chili paste and season with salt. Let boil for approx. 5 min., then remove from the heat and let sit for 15 min. more.

  • Step 2/4

    Add some vegetable oil to a large heavy-bottomed pot over medium-high heat. Add the pork, season with salt and pepper, and brown on all sides.
    • vegetable oil
    • salt
    • pepper
    • pot (heavy-bottomed)
    • tongs

    Add some vegetable oil to a large heavy-bottomed pot over medium-high heat. Add the pork, season with salt and pepper, and brown on all sides.

  • Step 3/4

    Add the chili water and remaining water to the pot and bring to a boil. Reduce heat to low and let cook for approx. 80 min. (40 min. covered, 40 min. uncovered), until the pork is very tender.

    Add the chili water and remaining water to the pot and bring to a boil. Reduce heat to low and let cook for approx. 80 min. (40 min. covered, 40 min. uncovered), until the pork is very tender.

  • Step 4/4

    Stir in the white beans and let warm through. Serve with lime wedges, thin radish slices, fresh cilantro, shredded cabbage, sliced avocado, and tortilla chips. Enjoy!
    • 250 g canned white beans
    • lime (for serving)
    • radish (for serving)
    • cilantro (for serving)
    • cabbage (for serving)
    • avocado (for serving)
    • tortilla chip (for serving)
    • rubber spatula

    Stir in the white beans and let warm through. Serve with lime wedges, thin radish slices, fresh cilantro, shredded cabbage, sliced avocado, and tortilla chips. Enjoy!