Ancho Pork Chili

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I Love making different versions of chili. Traditional or not, there’s no way to go wrong. Like this “Ancho Pork Chili” The Ancho peppers give this chili a depth of flavor that traditional chili doesn’t have along with a beautiful dark color. I choose pork steak because they are tender, so flavorful and cook fairly quick. The pork and the ancho pepper combination remind me of Pork Mole. I guess you can say this chili has a Mexican flare.

What you need to make Ancho Pork Chili

Olive oil
Pork steaks Dried Ancho Chiles
Roma tomatoes
Black beans
Spices: Cumin, chili powder, cinnamon, sugar, Mexican oregano, salt and pepper.
White vinegar
Sour cream
green onions, sliced
Tortilla chip

Helpful Tips and Tricks

I like to use pork steaks for this recipe because I think they are more flavorful and tender than other cuts of pork and they also cook faster, but if you can’t find them, pork shoulder or butt would work as well.

This is a very rich chili but not spicy at all. You can add 1 dried chipotle pepper at the same time you boil the Anchos and tomatoes if you want a little heat and blend them all together. I like to add the cinnamon, sugar and vinegar to balance the flavors a little bit. You can sub for honey if you don’t want to use refined sugar.

The flavor of this chili reminds me of Mole. If you like Mole , I think you would love this dish.


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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