Dutch Oven Pork Chili
recipe image
Prep Time: 30 min
Cook Time: 4 hrs
Ready In: 4 hrs
Servings: 15
Juicy and tender pork butt, sweet yellow onions, zesty salsa verde, slightly spicy cumin, and much more all come together in this hearty, delicious chili that is perfect for the fall weather ahead.
  • 1 pork butt, cubed
  • 3 yellow onions, chopped
  • 2 shallots, chopped fine
  • 4 cloves of garlic, rough chopped
  • 24oz. diced tomatoes
  • 1 cup salsa verde
  • 3 red bell peppers, chopped
  • 32 oz. chicken stock
  • 4 tbsp. BBQ Bob’s 7 Bones Rub
  • 3 tbsp. cumin
  • 3 tbsp. chili powder
  • Olive oil
  • Kosher salt
  1. Seasoned cubed pork with olive oil and 7 Bones Rub.
  2. Get about one chimney full of charcoal hot and place in a fire proof and safe area such as an outdoor firepit area or in a grill or smoker. I use a Cast iron cooking table.
  3. Once oil is hot, place cubed pork into the dutch oven and sear off the meat.
  4. Add all of the shallots, onions and garlic and stir as they cook down for about 5-7 minutes.
  5. Add bell peppers.
  6. Add in chicken stock and diced tomatoes. Add salt, cumin, chili powder and rest of 7 Bones Rub.
  7. Allow chili to cook and the pork to tenderize. About 1 hour into cooking add salsa verde.
  8. Cook for another 2 hours until pork is fork tender and chili thickens.
  9. Add a few pieces of charcoal around and on top of the dutch oven as necessary throughout the cook.
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