When you use the strategy of making a big meal to reheat throughout the week for leftovers, you want to choose meals whose flavors continue to develop as they sit in the fridge. Hearty, complex dishes like soups and chilis are perfect candidates. This pork chili is leaner than many beef varieties and doesn’t compromise on flavor: every lunch this week can be a little better than the last!
Love chili but bored of the same old, same old? Feeling adventuresome? Pair this chili up with cornbread and enjoy the discovery that healthy eating doesn’t need to be bland.
Tip: If you can’t find mustard greens, any sturdy, dark green will work. Try collards or chard or spinach instead.
Servings: 8 (403 G)
Prep Time: 15 min.
Cook Time: 1 hour 25 min.
- 3 lbs. boneless pork (boneless ribs, stew meat, or sirloin roast), trimmed and cut into ½-inch cubes
- 1 (12 oz.) bottle Mexican lager
- 2 tsp. Kosher salt
- 2 to 3 chipotle peppers in adobo sauce, finely chopped
- 3 tsp. oregano, divided
- ¼ cup vegetable oil
- 2 medium tomatoes, roughly chopped
- 1 poblano pepper, seeded and chopped
- 2 medium white onions, diced
- ¼ cup chili powder, plus more for sprinkling
- 4 cloves garlic, finely chopped
- 1 (15 oz.) can pumpkin puree
- 1 bunch mustard greens, stems removed, leaves roughly chopped
- 8 Tbsp. nonfat sour cream
- Lime wedges, for serving
- Combine the pork, beer, 3 cups water and salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface.
- Add the chipotle peppers and 1 1/2 teaspoons oregano, cover and cook (30 minutes).
- Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblano, and onions; cook until soft (15 minutes).
- Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook (5 minutes). Add the pumpkin and cook (5 minutes).
- Add the tomato mixture to the pork and simmer until the meat is tender (30 minutes).
- Add the greens and cook (10 minutes).
- Ladle the chili into bowls. Serve with sour cream and garnish with lime wedges.