Lunch / Dinner
Chilaquiles Chili
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.
Ingredients
ROAST:
TOSS:
HEAT:
STIR IN:
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.
Instructions
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.
Heat oil in Dutch oven over medium-high until shimmering. Add pork and cook 3 minutes. Add onion and cook 2 minutes.
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.
Cutting the boneless pork ribs into uniform, bite-sized pieces, ensures they’ll cook quickly and evenly.
For added flavor, and to help soften the jalapeños and garlic, char them in a dry Dutch oven before mincing.
To help thicken the chili, cut up corn tortillas, then add them to the pot towards the end of cooking.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 240
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 10%
Cholesterol 56mg 18%
Sodium 517mg 21%
Carbs 21g 7%
Fiber 5g 20%
Protein 21g
*Percent Daily Values are based on a 2,000 calorie diet.