5-ingredient chili, pork, and bean stew

Name: 5-ingredient chili, pork, and bean stew
Prep time: 2 h
Total time: 2 h
Yield: 4
Cuisine: International
Ingredients: 6 ancho chilis; 1 lb pork neck; 8.5 oz canned white beans; 5 cloves garlic; 1 onion; 6 cups water; vegetable oil; salt; pepper; lime (for serving); radish (for serving); cilantro (for serving); cabbage (for serving); avocado (for serving); tortilla chips (for serving)

Based on 12 ratings

In app

Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"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 👌

Preparation

120 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

ancho chilis

250 g

pork neck

125 g

canned white beans

2½ cloves

garlic

onion

¾ l

water

vegetable oil

salt

pepper

lime (for serving)

radish (for serving)

cilantro (for serving)

cabbage (for serving)

avocado (for serving)

tortilla chips (for serving)

Utensils

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

Nutrition per serving

Cal513

Fat23 g

Protein43 g

Carb34 g

Step 1/4
- 2½ cloves garlic
- ½ onion
- 250 g pork neck
- 3 ancho chilis
- ¾ 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
- 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.
Step 4/4
- 125 g canned white beans
- lime (for serving)
- radish (for serving)
- cilantro (for serving)
- cabbage (for serving)
- avocado (for serving)
- tortilla chips (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!
Enjoy your meal!