Chunky Chipotle Pork Chili

3-0. The program has not started 3-0 since 2015. The message boards — I know I shouldn't read them and I read them anyway — have a cautious energy that I recognize from other turnaround years. Fans who were burned by hope before are slow to invest again. I understand that. I'll earn it with Fridays, not with promises.

I had my first real conflict with the administration this week. The principal wants me to cut a player for academic reasons that I think could be addressed differently — specifically, a junior linebacker who is failing chemistry but who I know has a learning disability that hasn't been formally accommodated. I pushed back. I said we identify the accommodation before we separate the player. The principal wasn't used to being pushed back on. We're in a negotiation now. I'm comfortable in negotiations.

The player — his name is Marcus Gaines — is one of the students Diego mentioned as a friend. Different Marcus than I realized when the principal first said the name. Small world, and also a reminder that my players are people in my house's orbit, not abstractions on a roster. I'm more motivated to find the right solution knowing Diego eats lunch with this kid's brother.

Green chile stew on Wednesday. Pork, potato, hominy, green chile from September's roasting. The first batch using this season's chiles and it was immediately apparent they were hotter than last year's crop — more of a back-of-the-throat heat that builds rather than the front-of-the-mouth hit I've grown accustomed to. Not a problem. A surprise. I adjusted the ratio and the stew was better for the adaptation.

The stew I made Wednesday wasn’t perfect on the first try — the chiles ran hotter than expected and I had to recalibrate on the fly, which felt like an accurate summary of the whole week. When I want something that rewards that kind of adjustment, I come back to this chunky chipotle pork chili: it’s smoky and deep and forgiving enough to let you find the right balance as you go. Marcus is still on the team, the negotiation is still open, and the stew was better for the adaptation. That feels like enough for a Wednesday.

Prep Time: 20 min | Cook Time: 1 hr 15 min | Total Time: 1 hr 35 min | Servings: 6

Ingredients

2 lbs pork shoulder, cut into 3/4-inch chunks
1 tablespoon olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
1 can (14.5 oz) fire-roasted diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
2 cups chicken broth
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground coriander
Salt and black pepper to taste
Juice of 1 lime
Fresh cilantro, sour cream, and shredded cheese for serving

Instructions

Season and sear the pork. Pat pork chunks dry and season generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear pork on all sides until deeply browned, about 3–4 minutes per batch. Transfer to a plate and set aside.
Build the base. Reduce heat to medium. Add onion to the same pot and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more until fragrant.
Add the chile and spices. Stir in the minced chipotles, adobo sauce, cumin, smoked paprika, oregano, and coriander. Cook for 1–2 minutes, stirring constantly, until the spices bloom and the mixture is fragrant.
Combine and simmer. Return the seared pork to the pot. Add the fire-roasted tomatoes, both cans of beans, and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low.
Cook low and slow. Cover and simmer for 50–60 minutes, stirring occasionally, until the pork is completely tender and the broth has thickened. If the chili is too thin, uncover and simmer an additional 10–15 minutes.
Finish and taste. Squeeze in lime juice and adjust seasoning with salt and pepper. Taste the heat level — if you want more smoke, add another chipotle; if it’s running too hot, a small spoonful of sour cream stirred in will tame it.
Serve. Ladle into bowls and top with fresh cilantro, sour cream, and shredded cheese as desired.

Nutrition (per serving)

Chunky Chipotle Pork Chili — When the Heat Surprises You, You Adjust