Pork Chili with Mango
This is a one pot of chili recipe that’s both easy and satisfying. Hearty beans, gently spiced pork and a medley of vegetables make this equally healthy. Mango salsa on the top gives a fresh vibrancy that winter needs and an extra boost of Vitamin c.
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Pork Chili with Mango
One pot is all you need!
Serves 6-8
Ingredients
For the chili
2 pounds pork butt, cubed bite size
1 lime
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon black pepper
2 teaspoons salt
2 tablespoons vegetable or olive oil
1 medium yellow onion, chopped small
3 gloves garlic, chopped fine
1 jalapeño, chopped fine – seeds if you want it spicy
1 red bell pepper, chopped small
1 yellow bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ cup chopped small tomatillos
1 ½ cups chopped small tomatoes
3 cups cooked black kidney beans, plus 1 ½ cups bean water reserved
Sour cream
Mango salsa
for the mango salsa
2 cups cherry tomatoes, cut in halves or quarters
1 cup chopped mango, semi ripe or ripe
¼ cup chopped red onion
¼ cup chopped red bell pepper
¼ cup cilantro leaves, chopped
½ to 1 jalapeño, deseeded and chopped fine
Juice of 2 limes
1 teaspoon of salt ( more to taste if desired)
Method
For the chili
Juice the lime onto the meat in a medium bowl and toss the spices all over it. Mix and rub until the meat is fully coated in the spices. Heat a heavy bottom soup pan to medium high and add the oil, onions, garlic and jalapeños. Sauté for about 2 minutes or until the onions are soft and semi-translucent. Add the meat and sauté about 3 minutes, stirring to ensure the meat browns a little. Add the bell peppers and sauté another 1-2 minutes and then add the tomatoes. Stir until the tomatoes begin to melt down, creating a bit more liquid. Add the beans and bean water, stir and bring to a boil. Reduce the heat and simmer on low for about 25 -30 minutes until all the tomatoes have cooked down.
For the salsa
Gently toss the ingredients together until well mixed. Serve at room temperature for optimal flavor.
Serve chili with a dollop of sour cream and mango salsa
