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Mexican Pork Chili from Hatfield®

Mexican Pork Chili from Hatfield®

"Browned ground pork is simmered slowly with lots of spices, chopped jalapeno and poblano chilies, beans and hominy for a hearty, crowd-pleasing chili."
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1 h 20 m servings 377 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1747 mg
  • 70%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat 3 tablespoons of the oil in large skillet over medium-high heat. Add pork, seasonings and salt. Cook till browned, breaking up meat with spoon, approximately 10 minutes.
  2. Meanwhile, heat remaining 2 tablespoons oil in a large pot over medium-high heat.
  3. Add onions; cook until softened, 5 minutes. Add garlic; cook 1 minute.
  4. Add cooked meat, broth, beans, hominy, chiles, cumin, lime juice and pepper.
  5. Bring chili to boil; reduce heat and simmer for an hour.
  6. When ready to serve, stir in cilantro and top with cheese.

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My pork didn't brown. My large pot was not big enough. Is that sweet paprika or spicy paprika? White beans? What are white beans? Who has1/4 cup cumin? There is so much wrong with this recipe...

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