Grilled Pork and Sweet Potato Verde Chili
Prep Time: 10 Min | Cook Time: 3.5 Hrs
- 1 2 Lbs Pork
- 2 2 Large Sweet Potatoes - Diced
- 3 3 Ears of Corn on the Cob
- 4 1 Bunch Cilantro - Stems Cut from Leaves and Set Aside
- 5 2 Cloves of Garlic
- 6 3 Tbsp Ground Cumin
- 7 1/2 Cup olive Oil or Avocado Oil
- 8 2 Cups Salsa Verde
- 9 6 Cups Chicken Stock
- 10 1 Can White Beans
- 11 Salt and Pepper to taste
- 12 Garnish: Cilantro, Radish, Red Onion, and/or Sour Cream
The secret to slow braised meat is sealing in the flavor. Char-Griller Ambassador Aubrey Johansen's new favorite way of locking in an extra layer of flavor before slow simmering in broth, is grilling the ingredients first. She loves 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!
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.