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Pork Loin & Apple Chili
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Pork Loin & Apple Chili

No-bean Chili with Pork Loin & Granny Smith Apples
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Cuisine: Chili
Servings: 4 qt
Author: The Salted Pepper


  • 2 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filets
  • 4 cans fire roasted diced tomatoes
  • 2 Granny Smith apples diced
  • 1 yellow onion diced
  • 1 can 15 oz. tomato sauce
  • 1 jalapeño pepper
  • 1 habanero pepper
  • 1 poblano pepper
  • 1 cubanelle pepper
  • 5 Tbsp apple butter
  • 1 ½ tsp Honey Habanero hot sauce or your favorite hot sauce
  • ½ oz. shaved dark chocolate 60% cacao - optional
  • 1 tsp cumin
  • 1 tsp chili powder
  • 3 tsp salt
  • 1 tsp pepper


  • 1 cup crushed pistachios and about a ½ cup curmbled Cotija cheese


  • Bake the pork loins in a covered casserole dish at 350° F until internal temperature is 145° F
  • Cut pork into chunks (the Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filets) come pre-packaged with bacon - I do not use the bacon in the chili, but you may)
  • In a large pot or or crockpot (at least 4 qt.) add the tomatoes, apple, onion, apple butter, and tomato sauce and put on medium - high heat (if you are using a pot on the stove and the pot boils, back the heat down)
  • Add the shaved dark chocolate (I used Ghirardelli Baking Chips)
  • Add the cumin, chili powder, salt and pepper & stir well
  • On a cookie sheet, roast the jalapeño, habanero, poblano and cubanelle peppers (lightly coated with olive oil and sprinkle with a little salt) at 400° F until charred and blistery (about 20 minutes)
  • When peppers are done, drop them into an ice water bath, and then peel them
  • Puree and strain the peppers (you will end up with quite a bit left over)
  • Add 4 tsp pepper puree to pot and continue cooking (reduce heat and let chili simmer as long as you want to let the flavors meld) - the roasted peppers were Louise's idea
  • Taste and season as necessary (you may end up wanting more cumin, chili powder and/or hot sauce, depending on your palate)
  • Serve with a garnish of crushed pistachios and crumbled Cotija cheese