Caribbean Red Bean Chili With Pork

“This is traditionally a vegetarian dish, but I needed to use up some leftover pork shoulder. You can use any cut of pork you wish, of course. I like to start this dish off with my favorite sofrito (Recipe #444676), but if you don’t want to use that just start with a finely chopped onion. We like to puree the tomatoes in the food processor, but this is not necessary or traditional. I drain the liquid and puree the solids, then recombine. I like the sweet onion flavor for this recipe.”

Ready In:
1hr 15mins


  • 2

    tablespoons achiote oil (Recipe #244296) or 2 tablespoons vegetable oil (Achiote Oil)
  • 12

    cup sofrito sauce (Recipe #444676) or 1 onion, finely chopped (Sofrito (Daisy Martinez))
  • 1

    (14 ounce) can diced tomatoes (leave whole or puree in food processor)
  • 2

    garlic cloves, crushed
  • 1 14

    cups dry white wine or 1 1/4 cups beer
  • 1 14

    cups chicken broth or 1 1/4 cups vegetable broth
  • 1

    cup red lentil
  • 2

    sprigs fresh thyme or 1 teaspoon dried thyme
  • 2

    teaspoons ground cumin
  • 3

    tablespoons soy sauce
  • 12

    hot chili peppers or 1 jalapeno pepper, seeded and minced
  • 1

    1 teaspoon Chinese five spice powder or 1/2 teaspoon ground cinnamon and 1/4 tsp ground ginger and 1/4 tsp ground nutmeg
  • 1

    tablespoon oyster sauce (optional)
  • 15 12

    ounces canned red kidney beans, rinsed and drained
  • 2

    teaspoons sugar (or 1 packet Splenda)

  • salt
  • 12

    lb cooked pork, cubed

  • cooked rice, for serving (with corn)


  • Heat oil in a large saucepan, over medium heat; add sofrito (or onion) and cook until slightly softened, about 3 minutes.
  • Add tomatoes and garlic and cook for 10 minutes; stir in white wine (or beer), and broth.
  • Stir in the lentils, thyme, cumin, soy sauce, chili, spices and oyster sauce, if using.
  • Cover, reduce heat, and simmer until lentils are tender and flavors develop, about 40 minutes, stirring occasionally; if lentils dry out, add water.
  • Stir in kidney beans and sugar (or Splenda) and cook for 10 minutes more.
  • Season with salt, if desired, stir in pork to heat through.
  • Serve over rice and corn.

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