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Mexican Red Pork Chili

Marie Cook
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 4 Servings


  • 2 lbs Pork cut into 1" cubes Pork butt or pork loin works best
  • 1/2 Large Yellow onion chopped about 1 cup
  • 3 cloves Garlic minced about 1 1/2 tbsp
  • 1 Pablano pepper seeded and diced
  • 1 Jalapeno pepper seeded and diced
  • 1 14.5 oz can Diced tomatoes
  • 1 14.5 oz can Chicken Broth
  • 3 tbsp Williams Chili Seasoning
  • 1/4 tsp Red Pepper Flakes Optional
  • 1 tsp Oregano
  • 1 14.5 oz can Hominy
  • 1 14.5 oz can Black Beans
  • 1 cup Frozen Corn


  • Cut your pork into 1" cubes and season with 1 1/2 tbsp Williams Chili Seasoning. Brown seasoned pork in about 3 tsp olive oil. You may have to do this in batches. Remove from the pan and set aside. Add chopped onion, pablano and Jalapeno to the pan and saute until onion starts to get tender, about 8 minutes. Add the garlic and continue to cook another minute or so. Add the meat back to the pan with any juices along with the tomatoes, chicken broth, oregano and the remaining 1 1/2 tbsp Williams Chili Seasoning. Bring to a simmer, cover and cook for at least 2 hours until the pork is fork tender.
    Drain the beans and hominy and add them to the pan with the frozen corn and bring up to serving temperature.
    Garnish with chopped cilantro, sour cream, avocado and/or Queso.

Crock Pot Method

  • Follow instructions above, set crock pot on Med High and let it go for 6-8 hours instead of simmering on the stove. Then add the final ingredients and bring back to serving temperature.