Slow-Braised Pork-Shank Chili

Main Course
Soups & Stews

Recipe courtesy of The Eat Like a Man Guide to Feeding a Crowd

Serves 10

  • 5 pounds pork shanks, cut osso buco  style (approximately six 2-inch pieces)
  • Kosher salt 


  • ¼ cup/30 g New Mexico chile powder
  • 2 tbsp ancho chile powder 
  • 2 tbsp chipotle chile powder 
  • 2 tbsp ground cumin 
  • 1 tsp ground black pepper 
  • 1 tsp ground white pepper 
  • 1 tsp cayenne pepper 
  • ¼ cup/60 ml canola oil 
  • ¼ cup/60 ml olive oil 
  • 4 garlic cloves, thinly sliced 
  • 2 yellow onions, thinly sliced 
  • 2 serrano chiles, thinly sliced 
  • 2 bay leaves 
  • One 12-oz/360-ml bottle stout beer
  • Two 14½-oz/415-g cans diced organic 
  • tomatoes, with juice 
  • 4 qt/3.8 L organic beef stock 
  • 1 cup/200 g dried red beans 
  • 1 cup/200 g dried pinto beans 
  • 1 cup/200 g dried black beans 
  • 1 cup/200 g posole (dried hominy) Tabasco sauce 
  • Leaves from 1 small bunch fresh 
  • cilantro, chopped 
  • 1 bunch scallions, chopped, 
  • plus 4 scallions, sliced 
  • 2 tomatoes, diced 
  • Shredded pepper, Jack cheese, for serving

Slow-Braised Pork Shank Chili

Click image to enlarge



Generously season the pork shanks with salt, then rub all over with a handful of the Spice Mix. Reserve the remaining mix. 

In a very large, heavy-bottomed pot, heat both oils over medium-high heat. Add the shanks and brown all over, about 4 minutes per side. Transfer to a plate and set aside. Add the garlic to the pot and sauté until just golden, about 2 minutes. Add the onions and chiles and cook, stirring constantly, until tender, about 4 minutes. Add the bay leaves and remaining Spice Mix and cook, stirring constantly to toast the spices, until fragrant, about 3 minutes. Add the beer, canned tomatoes and their juice, and beef stock and stir. Return the pork shanks and any juices on the plate to the pot. 

Add all the dried beans and the hominy and bring to a boil. Lower the heat to a simmer, cover, and cook, stirring occasionally, until the shanks are very tender, about 3 hours. 

Remove the shanks from the pot and let cool. Add Tabasco and salt to taste. Keep simmering for a thicker chili; otherwise, remove from the heat and keep warm. When the shanks are cool enough to handle, pull off the meat, discarding the bone, excess fat, and sinew, and return to the pot. Stir in the cilantro and chopped scallions. Return the chili to a simmer and taste, adjusting the seasoning with more salt or Tabasco, if needed. 

Top with the sliced scallions, diced toma­toes, and cheese before serving.  


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