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Smoked Pork Chili with Smoked Chili Powder Sour Cream

Smoked Pork Chili with Smoked Chili Powder Sour Cream

Created By: Pitmaster Tuffy Stone

  • Prep Time: 30 minutes
  • Cook Time: 3 1/2 hours
  • Serves: 8 to 10

Ingredients

  • 3 lbs. Smithfield® Boneless Pork Shoulder, cut into 1-inch cubes
  • Smoked Pork Cubes
  • 1 handful hickory or apple wood chips for smoking, soaked in water and drained
  • 1 tablespoon Cool Smoke Chili Rub
  • 1 ½ teaspoons kosher salt
  • 1 cup apple juice, in a spray bottle
  • Smoked Chili Powder Sour Cream
  • ¾ cup sour cream
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika or chipotle chile powder
  • Chili
  • 1 tablespoon canola oil
  • 1 ½ cups medium diced yellow onion
  • 1 cup medium diced green bell pepper
  • 1 cup small diced turnip
  • ½ cup medium diced poblano chile
  • ¼ cup finely diced jalapeño
  • 1 tablespoon thinly sliced garlic
  • 2 teaspoons smoked paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon Greek oregano
  • ½ teaspoon fresh ground cumin
  • ½ teaspoon fresh ground coriander
  • ½ teaspoon chipotle chile powder
  • ½ teaspoon cayenne pepper
  • ½ cup beer
  • 2 quarts chicken stock
  • 2 (15.5-oz.) cans cannellini or great northern beans, drained
  • 2 limes, quartered
  • 1 bunch green onions, sliced thinly

Directions

  1. Heat grill for indirect cooking at 300°F; add drained wood chips.
  2. For Smoked Pork Cubes, place cubed pork on parchment or aluminum foil lined baking sheet. Arrange so that all pieces are touching one another and there are no gaps in between. Season top side of pork with 1/2 tablespoon Cool Smoke Chili Rub and 3/4 teaspoon kosher salt. Flip pork and repeat process. Transfer pork to a perforated grilling tray or basket and place on smoker. Smoke pork for 2 hours, spraying every 30 minutes with apple juice.
  3. For Smoked Chili Powder Sour Cream, combine all ingredients in small bowl; mix well. Cover and refrigerate until needed.
  4. For Chili, heat oil in heavy bottomed 4-quart pot over medium-low. Add onion, bell pepper, turnip, poblano chile and jalapeño; cook for 5 minutes to sweat vegetables, stirring frequently. Stir in garlic, smoked paprika, salt, pepper, oregano, cumin, coriander, chipotle powder and cayenne; cook and stir for 3 minutes. Add beer and scrape bottom of pot with wooden spoon to deglaze the pan.
  5. Add chicken stock and Smoked Pork Cubes. Cover and cook for 1 to 1 1/4 hours until pork is tender. Stir in cannellini beans; check for seasoning and adjust if needed. Serve with Smoked Chili Powder Sour Cream, lime wedges and green onions.
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