Dinner: Spicy Pork and Cauliflower Chili

Recipe by Lindsay Funston Roasted pork loin rubbed in cumin, brown sugar, and cayenne tastes insanely delicious when stewed with tomatoes and cauliflower.

Ingredients

2 lb. pork loin, fat trimmed
3 tbsp. brown sugar
1 tbsp. chili powder
1 tbsp. garlic powder
kosher salt
3 tbsp. extra-virgin olive oil
1 large onion, diced
4 scallions, thinly sliced
3 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. cayenne
2 tbsp. tomato paste
1 large head cauliflower, cut into florets
1 15-oz. can diced tomatoes
1 12-oz. bottle lager (such as Negro Modelo)
3 c. low-sodium chicken broth

Instructions

Preheat oven to 350 degrees F. Rub pork with brown sugar, chili powder, and garlic powder and season with salt. Rub with 2 tablespoons olive oil and transfer to a parchment-lined baking sheet. Roast until center reaches 160 degrees F, 1 hour and 15 minutes. Let rest, then cut into small pieces.
Meanwhile, in a large pot or Dutch oven over medium heat, heat oil. Add onion, scallions, garlic, cumin, chili powder, and cayenne and cook until tender, 8 minutes. Season with salt. Stir in tomato paste and cook, 1 minute. Add cauliflower, diced tomatoes, beer, and chicken broth. Add pork along with any juices and heat through.

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