Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb boneless pork shoulder, trimmed and cut into 1/2-inch cubes
- 1 1/2 tsp kosher salt, divided, plus more to taste
- 1 tsp ground black pepper
- 2 tbsp olive oil or neutral cooking oil
- 1 large yellow onion, diced
- 1 medium jalapeño, seeded and minced (optional)
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 (4-oz) can diced green chiles
- 1 tbsp tomato paste
- 1 (14.5-oz) can diced tomatoes, with juices
- 3 cups low-sodium chicken broth
- 2 (15-oz) cans white beans (cannellini or Great Northern), drained and rinsed
- 2 tbsp honey
- 1/4 cup fresh lime juice (about 2 limes) + 1 tsp lime zest
- 1/4 cup chopped fresh cilantro
- Optional toppings: lime wedges, more cilantro, sour cream, avocado, cheese, tortilla chips
Do This
- 1. Season pork with 1 tsp salt and pepper. Brown in hot oil in a large heavy pot in 2 batches; transfer to a plate.
- 2. In the same pot, sauté onion and jalapeño in remaining oil until softened, 5–7 minutes. Add garlic and cook 1 minute.
- 3. Stir in cumin, coriander, smoked paprika, oregano, and tomato paste; cook 1–2 minutes until fragrant and darkened.
- 4. Add green chiles, diced tomatoes with juices, and chicken broth. Scrape up browned bits.
- 5. Return pork and any juices. Bring to a gentle simmer, cover, and cook on low 45 minutes, stirring occasionally.
- 6. Stir in beans and remaining 1/2 tsp salt. Simmer uncovered 10–15 minutes more, until pork is tender and chili thickens slightly.
- 7. Turn off heat; stir in honey, lime juice, lime zest, and cilantro. Adjust salt, lime, and honey to taste. Serve with toppings.
Why You’ll Love This Recipe
- It is a bright, refreshing twist on classic chili, thanks to lime juice and a touch of honey.
- Lean, tender pork and creamy white beans make it hearty and satisfying without feeling heavy.
- Mostly pantry staples plus a few fresh ingredients, all in one pot for easy cleanup.
- Even better the next day, so it is perfect for meal prep, casual company, or game day.
Grocery List
- Produce: Yellow onion, jalapeño (optional), garlic, limes, fresh cilantro, optional toppings (radishes, avocado, extra limes, etc.)
- Dairy: Sour cream or plain Greek yogurt, shredded Monterey Jack or crumbled cotija (optional toppings)
- Pantry: Boneless pork shoulder, olive or neutral oil, kosher salt, black pepper, ground cumin, ground coriander, smoked paprika, dried oregano, cayenne (optional), tomato paste, canned diced green chiles, canned diced tomatoes, low-sodium chicken broth, canned white beans, honey, tortilla chips or tortillas (optional)
Full Ingredients
For the Honey-Lime Pork Chili
- 2 lb boneless pork shoulder (or country-style pork ribs), trimmed of excess fat and cut into 1/2-inch cubes
- 1 1/2 tsp kosher salt, divided, plus more to taste
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil or neutral cooking oil (such as canola or avocado oil)
- 1 large yellow onion, diced (about 1 1/2 cups)
- 1 medium jalapeño, seeded and minced (optional, for gentle heat)
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp dried oregano (Mexican oregano if available)
- 1/4 tsp ground cayenne pepper (optional, for extra heat)
- 1 tbsp tomato paste
- 1 (4-oz) can diced green chiles, mild or medium
- 1 (14.5-oz) can diced tomatoes (fire-roasted if possible), with juices
- 3 cups low-sodium chicken broth
- 2 (15-oz) cans white beans (cannellini or Great Northern), drained and rinsed
- 2 tbsp honey
- 1/4 cup freshly squeezed lime juice (from about 2 juicy limes)
- 1 tsp finely grated lime zest (from 1 lime)
- 1/4 cup chopped fresh cilantro leaves and tender stems, plus extra for serving
Optional Toppings and Sides
- Lime wedges
- Extra chopped fresh cilantro
- Thinly sliced radishes
- Diced avocado
- Sour cream or plain Greek yogurt
- Crumbled cotija or shredded Monterey Jack cheese
- Tortilla chips, warm flour tortillas, or warm corn tortillas
Step-by-Step Instructions
Step 1: Prep the Pork and Aromatics
Trim excess fat from the pork shoulder and cut it into roughly 1/2-inch cubes so the pieces cook evenly and stay tender. Pat the cubes dry with paper towels; this helps them brown well instead of steaming. Sprinkle the pork evenly with 1 tsp of the kosher salt and the black pepper, tossing to coat.
Dice the onion, mince the jalapeño (if using), and mince the garlic. Zest one of the limes, then juice enough limes to yield 1/4 cup juice. Chop the cilantro and set it aside for later. Having everything ready makes the cooking process smooth.
Step 2: Brown the Pork
Heat 1 1/2 tbsp of the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is shimmering, add about half of the pork in a single layer. Let it cook undisturbed for 3–4 minutes until well browned on the first side, then stir and cook another 2–3 minutes until browned all over. Transfer the browned pork to a plate and repeat with the remaining pork, adding the remaining 1/2 tbsp oil if needed.
Do not rush this step; the browned bits on the bottom of the pot add rich flavor to the chili.
Step 3: Sauté the Vegetables and Toast the Spices
Reduce the heat to medium. In the same pot, add the diced onion and minced jalapeño. Cook, stirring occasionally, until the onion is softened and starting to turn golden at the edges, about 5–7 minutes. If the pot looks dry, add a teaspoon or two of oil.
Add the minced garlic and cook, stirring constantly, for 30–60 seconds until fragrant but not browned.
Sprinkle in the cumin, coriander, smoked paprika, dried oregano, and cayenne (if using). Stir well and cook for 1–2 minutes. The mixture will be dry; this brief toasting helps bloom the spices and deepens their flavor.
Stir in the tomato paste and cook another 1–2 minutes, letting it darken slightly in color.
Step 4: Build the Base of the Chili
Add the diced green chiles, the can of diced tomatoes with their juices, and about 1/2 cup of the chicken broth. Stir, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Once the bottom is clean and the mixture is bubbling, pour in the remaining chicken broth. Stir to combine everything into a loose, soupy base.
Step 5: Simmer Until the Pork Is Tender
Return the browned pork and any accumulated juices on the plate to the pot. Stir to combine. Bring the mixture just to a boil over medium-high heat, then immediately reduce the heat to low so it settles into a gentle simmer.
Cover the pot with a lid slightly ajar and simmer for 45 minutes, stirring every 10–15 minutes to prevent sticking. The pork should gradually become very tender, and the flavors will meld. Maintain a low, gentle bubble rather than a vigorous boil to keep the pork juicy.
Step 6: Add the Beans and Adjust the Consistency
Stir in the drained and rinsed white beans and the remaining 1/2 tsp kosher salt. Continue to simmer, uncovered, for 10–15 minutes. This allows the beans to warm through and the chili to thicken slightly.
If the chili looks too thick for your taste, add a splash of broth or water. If it seems too thin, let it simmer a few more minutes uncovered, or gently smash a few beans against the side of the pot to help thicken it.
Step 7: Finish with Honey, Lime, and Cilantro
Turn off the heat. Stir in the honey, lime juice, and lime zest until well combined. Taste and adjust the seasoning: add more lime juice for brightness, a drizzle more honey for sweetness, or additional salt and pepper as needed. The flavor should be balanced between savory, tangy, and lightly sweet.
Stir in the chopped cilantro. Let the chili rest for 5 minutes to settle. Ladle into bowls and garnish with your favorite toppings such as extra cilantro, lime wedges, sour cream, avocado, radishes, cheese, and a handful of tortilla chips on the side.
Pro Tips
- Dry pork equals better browning. Pat the pork cubes very dry before seasoning so they sear instead of steam.
- Keep the simmer gentle. A low, steady simmer keeps the pork tender; a hard boil can make it tough and stringy.
- Balance honey and lime. Start with the listed amounts, then fine-tune at the end. You should taste brightness first, not sweetness.
- Adjust thickness easily. For thicker chili, simmer uncovered longer or mash some beans. For thinner, add a bit more broth.
- Make it ahead. The flavors deepen after a night in the fridge, making this an excellent make-ahead meal.
Variations
- Slow Cooker Honey-Lime Pork Chili: Brown the pork and sauté the onion, jalapeño, garlic, and spices as directed. Transfer everything except the honey, lime, and cilantro to a slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours, until the pork is tender. Stir in honey, lime juice, zest, and cilantro just before serving.
- Smoky Chipotle Version: Add 1–2 minced chipotle peppers in adobo sauce along with the tomatoes, and increase the smoked paprika to 1 1/2 tsp. Omit the jalapeño if you prefer less heat.
- Chicken Swap: Substitute 2 lb boneless, skinless chicken thighs for the pork. Brown as directed, then simmer for 25–30 minutes instead of 45 before adding the beans.
Storage & Make-Ahead
Allow the chili to cool to room temperature, then transfer it to airtight containers.
Refrigerator: Store for up to 3–4 days. The flavors actually improve after a day. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it thickens too much. Brighten with a squeeze of fresh lime before serving.
Freezer: Freeze for up to 3 months. Cool completely, portion into freezer-safe containers, label, and freeze. Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave, stirring occasionally.
You can also prep ahead by cutting the pork and dicing the onion and jalapeño up to 24 hours in advance. Store them separately in the refrigerator so dinner comes together faster.
Nutrition (per serving)
Approximate values for 1 of 6 servings (without toppings): about 520 calories, 45 g protein, 22 g fat, 36 g carbohydrates, 8 g fiber, and 950 mg sodium. Actual values will vary based on ingredient brands, optional additions, and toppings.
