This is a dream chili for pork lovers! It's also a great way to incorporate the unique flavor of whole dried chiles into your chili..



This is adapted from the winning chili created by the Savory Greensboro / Massey Creek Farms team for the Greensboro Farmers Curb Market’s 4th Annual Chili Challenge.

The tomato powder/paste ingredient is optional; it serves to thicken the chili a bit and adds a tomato flavor to the base.

Flavor tip: Add some water to the un-rinsed blender used for chile puree and use this cover pork when you get to that step in the directions; this way you won't leave any chile flavor behind.

To make this Paleo-friendly, use olive oil instead of lard/butter and use broth or water instead of beer.


Cover dried chiles with hot water and soak for 15 min. to rehydrate. Remove seeds (if desired) and stems. Puree in a blender with about 1/2 to 1/3 cup of the soaking liquid and set aside. Season pork with salt & pepper. Melt 1 Tbsp. lard/butter in a large pot over medium-high heat. Brown pork in batches and transfer to a large bowl. Melt another 1 Tbsp. lard/butter in same pot. Add chorizo and cook until just browned. Stir in reserved chile puree, onion, poblano and garlic. Cook until onions are soft, about 5 min. Add beer and spices and simmer for 5 min. Stir in browned pork then cover with water. Bring to a boil then reduce heat, cover and simmer until pork is very tender, about 3 hours. Stir occasionally; add additional water or beer as needed to keep meat covered. (Alternatively, transfer ingredients to a slow cooker just before adding water, then cover with water and cook on high 4 to 5 hours or low 7 to 8 hours.)


6 to 8 servings

Thanks To

Garland McCollum of Massey Creek Farms in Madison, NC

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Savory Spice Shop Ingredients
Chile, Ancho, Whole - 4 oz bag 4 oz bag $6.20
Chile, Guajillo, Whole - 2 oz bag 2 oz bag $3.80
Cumin Seeds, Ground, Organic 1/2 oz bag $1.60
Oregano, Mexican 2 floz bottle $2.60
Black Canyon Chili Powder (Salt-Free) 2 oz bag $3.80
Tomato Powder 2 oz bag $3.65
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