Saint Charles Mesa Sun-Kissed Chili

May 14, 2023May 14, 20230 3
Tasty Saint Charles Mesa Sun-Kissed Chili recipe
in Chili

Prep

20 min

Cook

1 hour 40 min

Ready In

2 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

Seasoning Mixture :
1 1/2 tablespoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried cilantro
1/2 teaspoon garlic and herb seasoning
1/2 teaspoon Italian seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon fennel seed
Chili :
2 pounds pork loin
2 tablespoons olive oil , divided
5 cups chicken broth , divided
1/2 cup rose wine
4 large red and green Pueblo chile peppers
6 tomatillos , husked and halved
1 onion , chopped
3 cloves garlic , chopped
1 can diced tomatoes in juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon potato starch
2 teaspoons cold water

Nutrision Information

Servings Per Recipe
6
Calories
533
Sugar
5g
Fat
23g
Saint Charles Mesa Sun-Kissed Chili is a hearty and flavorful dish that's popular in the southwestern United States. This version of chili is made with a combination of fragrant herbs and spices, juicy pork loin, and a variety of fresh vegetables, including chile peppers, tomatillos, and onions. The recipe is relatively easy to make, but does require some time and effort to prepare, particularly when it comes to roasting the pork and caramelizing the vegetables. Serve this chili with your favorite toppings, such as sour cream, shredded cheese, diced avocado, or fresh cilantro, and alongside a side of cornbread or tortilla chips for a comforting and satisfying meal.

Instructions

1.Preheat oven to 350°F (175°C).
2.Mix together all of the seasoning ingredients in a small bowl, then rub the mixture all over the pork loin.
3.In a large oven-safe pot, heat 1 tablespoon of the olive oil over medium heat. Add the pork loin and sear on all sides for about 10 minutes.
4.Once the pork is seared, add in 4 cups of the chicken broth and the rose wine. Cover the pot and transfer to the oven to roast for 1 hour.
5.In a separate pan, heat the remaining olive oil over medium heat. Add the chile peppers, tomatillos, onion, and garlic. Cook, stirring occasionally, until the vegetables are tender and caramelized, about 10 minutes.
6.Once the pork is cooked, remove it from the pot and shred it using two forks. Return the pork to the pot and add the seared vegetables, remaining 1 cup chicken broth, diced tomatoes with juice, salt, and pepper. Simmer for 15 minutes over medium heat, until the chili is thickened and the flavors are well combined.
7.In a small bowl, whisk together the potato starch and cold water. Add the mixture to the pot and stir to combine. Cook for an additional 5 minutes, until the chili is thick and glossy.
8.Serve the chili hot, garnished with fresh cilantro and any other desired toppings.

PROS

This chili recipe is packed with flavor, thanks to the combination of spicy chile peppers, fragrant herbs and spices, and tender pork loin.

It’s a hearty and satisfying meal that’s perfect for cooler weather.

CONS

Some may find the chili a bit too spicy for their taste buds, so adjust the amount of cayenne pepper or chili peppers according to your preference.

The lengthy cooking time may also be a deterrent for busy home cooks.

HEALTH & BENEFITS

This chili is a great source of protein, fiber, and vitamins, all of which are essential for a healthy and well-balanced diet.
Chile peppers contain capsaicin, a compound that has been linked to boosting metabolism, reducing inflammation, and improving heart health.
Tomatillos are a good source of vitamin C, which can help support a healthy immune system.

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