Roasted Pepper Pork Chili with Cilantro Lime Cream
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
This Roasted Pepper Pork Chili is bold and spicy. A dollop of Cilantro Lime Cream perfectly cools the chili, making it a great family meal.
  • 4 Anaheim chile peppers
  • 3 jalapenos, plus extra sliced for garnish
  • 2½ pounds pork shoulder bone-in
  • 1 yellow onion, chopped
  • 6 cloves garlic, crush and skins removed
  • 1 chipotle pepper in adobo sauce, chopped
  • 3 cups chicken stock
  • 1 packet Simply Organic Southwest Taco Simmer Sauce
  • 1 tbsp corn starch
  • 1 can sweet corn, drained and rinsed
  • 1 cup sour cream
  • juice of 2 limes
  • ½ cup cilantro, chopped plus extra for garnish
  • ½ red onion, sliced for garnish (optional: pickle with the juice of 2 limes, 1 tsp. sugar and ¼ tsp. salt for 3 hours)
  1. Place the Anaheim chile peppers and jalapenos on a baking sheet and broil in the oven on high. When dark spots appear, flip the peppers and continue roasting until the other side has dark spots. Transfer to a paper bag, close and allow to sit at room temperature for 15 minutes. Remove from the bag, peel skins from the peppers, discard of the stems and seeds and dice; set aside.
  2. Remove the bone from the pork shoulder and dice into ½-inch pieces.
  3. Coat a large pot with nonstick spray and heat on medium-high. Add the onions and garlic. Cook until the onions are translucent.
  4. Add the pork and cook until lightly brown.
  5. Add the roasted peppers, chipotle pepper, chicken stock, Simply Organic Southwest Taco Simmer Sauce. Stir, reduce the heat to low and cover. Simmer for 1 hour.
  6. Once the pork is tender, add ⅓ cup of the chili sauce to a bowl and mix with corn starch. Stir the mix into the chili and allow to simmer until it thickens. Stir in the corn.
  7. Prepare the cream by mixing together sour cream, lime juice and cilantro.
  8. Serve the chili with a dollop of cream, cilantro, sliced jalapenos and red onions.
Recipe by Baked by Joanna at