Looking for a new spin on chili? This hearty and delicious stew features many of the same ingredients as regular old chili does–tomatoes, pinto beans, chilis and hot sauce–but lean, slow-cooked pork gives it a distinct Mexican flair. You’ll also find a hint of brown sugar to bring out the inherent sweetness of pork. It’s a stunning dish that’s easy enough for a weeknight but pretty enough for company on a cold, blustery winter night. This also freezes well, so don’t be afraid to cook up a big batch and save some for later.

Serve this stew with tortillas or cornbread and eat curled up in front of the fireplace. It doesn’t get much better than that.


  • 2 tablespoons olive oil
  • 2 pounds boneless pork loin, cut into 1-inch cubes
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1/4 cup flour
  • 2 cups peeled and diced tomatoes, (or 1 28-ounce can plum tomatoes, coarsely chopped)
  • 1 1/2 cups chopped roasted and peeled mild green chilies, (or 3 4-ounces cans
  • chopped mild green chilies)
  • 1 fresh jalapeño pepper, seeded and minced
  • 1 teaspoon salt, (or to taste)
  • 1 teaspoon brown sugar
  • 1 cup chicken broth
  • 4 1/2 cups of Randall Pinto Beans
  • Hot pepper sauce, to taste

Heat the olive oil in a heavy pot which has a lid. Add the pork cubes and cook, stirring until lightly brown.

Stir in the onion and garlic. Cook, stirring, for 2-3 minutes. Stir in the flour and stir well to coat the meat. Cook over medium heat, stirring constantly, for 2-3 minutes.

Add the tomatoes, green chilies, jalapeño, salt and sugar. Stir to mix well. Pour in the chicken broth. Bring to a boil. Cover and simmer for 1 hour. Meat should be very tender. Add the Randall Pinto Beans. Cook 10 minutes more.

Taste and correct the seasonings, adding some hot sauce to taste, if desired.

6 to 8 servings

Summertime is the perfect time to try this tasty recipe featuring Randall Pinto Beans.