Recipe by Ron Shepherd
"This is a rich, mild chili and pork stew. It is one of my favorite things, which I like to eat from a bowl with plenty of saltine crackers and a salad on the side. It's also good served over rice or chili beans."
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1 1/2 pounds
boneless pork, cut into 1 inch cubes
bacon drippings, or vegetable oil
1 (4 ounce) can
salt and black pepper to taste
I really enjoyed the concept of this recipe. I started out following the instructions 100%, but as time passed and the flavors began to meld, I updated it a bit. That's not to detract anything from the original recipe, it's just catering to our personal tastes. I doubled the recipe (3 lb pork butt) - it was very easy to dice the roast into smaller chunks by throwing into the freezer for a couple hours prior. After doubling all the other ingredients I found it a bit bland so I *again* doubled the amount of spices (so 1/2 cup chili powder, etc). Then I realized it was the perfect soup/stew to clean out the veggie drawer! In went chopped carrots, my leftover lone zucchini, a couple stalks of celery. About a half hour before it was done I threw in what was left in the orzo box - probably a cup or so. I tell you what, I challenge you to find a more hearty meal than that. So while I did stray from the exact recipe a little, we found something that is sure to be a family favorite for years to come! Fantastic base recipe (the meat is to die for) that is wonderful to cater to your family's taste buds. Sorry for the long-winded review. ;)
After 3 hours of cooking this was still too soupy for me. So I added 1/2 a pound of cooked pinto beans and cooked for 2 more hours. I also had to double the spice and add a pinch of cayenne to give this the flavor I wanted.
I don't think it gets any easier than this. Full of great flavor! The heat level is just right, too. It has some punch but doesn't overpower the flavor of the meal. I served it with brown rice, whole wheat tortillas, and sour cream. My husband went back for thirds.
The entire family really liked this recipe! The only thing I would do different next time is slow cook the pork then shread it, that's just a matter of preferance. Not too hot, not too mild, served it with Trader Joes brand spanish rice (the best!) and tortillas. Yum!
I used a leftover pork roast, which worked beautifully. My son went back for seconds saying, "Man, this chili is good." I like mine with a bit more fire, so next time I may add a pinch of cayenne. I think it could use a little more garlic, too. I served it over rice, with pinto beans, then the chili on top. A great way to use left over pork!
Though I used cubed stew beef instead of the pork (I don't like pork), we all enjoyed this chili. I'll definitely keep this in my recipe box to make again. Thanks!
the recipe was good the family loved it. very simple and easy to make. good for a meal to prepare and then leave on the stove simmering for hours. only problem was not enough sauce. next time make more sauce. it thickens alot while cooking
This was very good. I used pork country stips because that was the only meat I had, and it turned out very tender.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 483
** Calories from Fat: 297
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