Name: Smoked Pork Hock Chili
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 8
Ingredients: 1.5 lb dry pinto beans , sorted and rinsed; 2 EA smoked ham hocks; 2 lb smoked pork neck bones; 2 Tbsp vegetable oil; 2 EA large yellow onions, diced; 2 EA green bell peppers, diced; 1.5 cups fire-roasted Hatch mild green chilis; 6 EA garlic cloves, minced; 3 Tbsp chili powder; 2 Tbsp ground cumin; 1 Tbsp smoked paprika; 1 Tbsp dried oregano; 1 tsp cayenne pepper; 1 tsp black pepper; 2 Tbsp tomato paste; 1 EA can crushed tomatoes; 1 EA can diced tomatoes with green chilies; 8 cups low-sodium chicken stock or water; 2 EA bay leaves; 2 cups Cornbread Croutons

Description

This low-and-slow pot utilizes collagen-rich cured hocks to build an intensely savory chili base without shortcut shortcuts. Hours of gentle simmering render the meat till it shreds effortlessly, releasing natural gelatin directly into the spiced tomato and bean liquor. It yields a thick, lip-smacking stew built on pure smokehouse technique and deep hearth flavor.

Instructions

Video

Place dry beans in a large bowl, cover with 3 inches of water, and soak overnight (8–12 hours); drain and rinse thoroughly before cooking.
Heat vegetable oil over medium-high heat in an 8- to 10-quart Dutch oven or stockpot.
Add yellow onions and green bell peppers; sauté for 6 to 8 minutes until softened and starting to brown.
Stir in chopped fire-roasted Hatch mild green chilis and minced garlic; cook for 1 minute until fragrant.
Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, black pepper, and tomato paste; stir constantly for 2 minutes to bloom the spices and cook out the raw paste.
Pour in crushed tomatoes, diced tomatoes with green chilies, and chicken stock, scraping the bottom of the pot to release any fond.
Add the drained beans, smoked ham hocks, smoked pork neck bones, and bay leaves to the pot. Ensure the liquid fully submerges the meat and beans; add additional water if needed.
Bring the liquid to a rolling boil, then lower the heat to medium-low, cover with a tight-fitting lid, and simmer gently for 2.5 to 3 hours, stirring occasionally.
Check beans for tenderness; continue simmering uncovered for another 30 to 45 minutes if the beans are firm or if the broth needs reducing.
Transfer the ham hocks and neck bones to a rimmed baking sheet using tongs.
Pick all usable meat from the bones, discarding cartilage, skin, small bone fragments, and fat. Shred or chop the meat into bite-sized pieces and return it to the pot.
Remove and discard bay leaves.
Stir in the pickled jalapeño brine.
Taste the chili and adjust salt levels as needed. Simmer for an additional 10 minutes to bring the flavors together before serving.

Top with your favorite toppings including making cornbread croutons (see link)

Smoked Pork Hock Chili