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Harissa Pork Chili

Relying solely on dried chili powder often results in a flat, one-note heat. I swap it for harissa paste to add a fermented complexity that shifts the profile from a sharp spike of spice to a slow, aromatic burn.
prep time:20 minutes
cook time:45 minutes
total time:1 hour 5 minutes
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Ingredients

Ingredients (~8 servings)

  • 3 1/2 lbs boneless pork shoulder cut into 2-inch chunks
  • 2 tablespoons olive oil
  • 1 large red bell pepper ~1 1/2 cups, diced
  • 1 large red onion ~1 1/2 cups, diced
  • 3 tablespoons Harissa paste mild or spicy, depending on preference
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 can crushed tomatoes 28 oz
  • 2 cans fire-roasted diced tomatoes 14.5 oz each
  • 2 cans kidney beans 15 oz each, drained and rinsed
  • 2 cups low-sodium chicken stock
  • 1 1/2 tablespoons ground cumin
  • 2 tablespoons tomato paste
  • Salt and black pepper to taste

The Dry Rub

  • 1 1/2 tablespoons chili powder
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika

Instructions

  • Mix dry rub spices and coat pork chunks thoroughly.
  • Sear pork in hot oil until mahogany brown, about 3 minutes per side.
  • Sauté onions, bell pepper, and harissa paste until fragrant, 4 minutes.
  • Add vinegar and Worcestershire sauce to vegetables.
  • Combine all ingredients in Instant Pot.
  • Cook on High Pressure for 30 minutes, natural release 15 minutes.
  • Shred pork with two forks.
  • Stir in tomato paste to thicken sauce.
  • Adjust seasoning with salt and pepper.

Notes

For slow cooker method, cook on LOW for 8 hours instead of Instant Pot method.
Did you make this recipe?Let me know how you liked it below!