Lunch / Dinner
This chili was inspired by the Mexican dish, chilaquiles [chee-lah-KEE-lehs]. The classic is often referred to as a “poor man’s dish” because it was designed to use up leftovers. But this rendition is certainly enjoyable for everyone.
OFF HEAT, STIR IN:
Boneless, country-style ribs are easy to work with. Cut from between the pork shoulder and loin, they’re named for their rib-like shape.
Roast jalapeños and garlic in a Dutch oven over medium-high heat until softened and partially charred, 15 minutes; transfer to a cutting board to cool then stem and seed jalapeños. Mince jalapeños and garlic in a mini food processor.
Toss pork with cumin, oregano, ½ tsp. salt, and ½ tsp. pepper.
Stir in broth, tomatoes, and jalapeño mixture; bring to a boil, then reduce heat to medium-low and simmer chili 30 minutes. Stir in tortillas and simmer chili 10 minutes more.
Off heat, stir in cilantro; season chili with salt and pepper. Top servings with sour cream.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 10%
Cholesterol 56mg 18%
Sodium 517mg 21%
Carbs 21g 7%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.