Grilled Pork & Sweet Potato Chili

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The secret to slow braised meat is sealing in the flavor. My new favorite way of locking in an extra layer of flavor before slow simmering in broth, is grilling the ingredients first. I love this pork & sweet potato chili because you toss them in a quick spice rub and grill them over hot flames to add a depth of flavor that is SURE to win your next chili cook off. After they cool slightly, dice the ingredients, and slow simmer for a perfect Sunday supper. This chili is the perfect balance of fresh ingredients and a few pantry staples! Let’s dig in!

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Grilled Pork & Sweet Potato Verde Chili
makes 6 servings
2lbs pork- I used pork loin chops and country style boneless ribs, any boneless cut will do!
2 large sweet potatoes, cut into quarters
3 ears of corn on the cob
1 bunch of cilantro, stems cut from leaves and set aside.
2 cloves garlic
3 T ground cumin
½ cup Olive Oil or Avocado Oil
2 cups salsa verde, I love the verde by Sidekicks.
6 cups chicken stock
1 can of white beans

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Cilantro Leaves
Radish or Red Onion
Sour Cream

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1. Remove stems from fresh cilantro, and add to blender with garlic cloves, oil, cumin, and a pinch of s&p. Pulse until smooth and combined.
2. Preheat Char-Griller to high heat, I recommend charcoal for this recipe as it will add even more flavor.
3. In a large bowl, transfer corn, pork, and sweet potato pieces. Pour blended marinade over the ingredients and toss to combine. Once grill is heated, add all to grill, and cook until charred on each side, 6-8 mins per side. Remove and set aside.
4. Once the grilled items are cool to the touch, dice sweet potatoes and pork into similar sized pieces, and cut corn off the cob. Transfer these items to a soup pot, adding salsa verde, & chicken stock. Bring to a simmer over low.
5. Add ½ cup chopped cilantro leaves, the white beans, and S&P to taste. Simmer on low partially covered for 3 hours, until pork is fall apart tender, and chili has thickened. Serve with garnishes of choice and enjoy!

Leftover Chili can stay in the fridge for up to 7 days, and frozen for 6 months.

Thanks for reading, friends!
Be sure to tag me when you recreate this recipe at home, @thatswhatsheeats


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