Tender pork shoulder braised in fresh orange juice and cumin with white beans; bright, savory, and warming.
Pork shoulder is ideal for braising—its fat and connective tissue break down into tender, flavorful meat during long, slow cooking. Fresh orange juice is essential to the bright citrus character; bottled juice lacks the same vibrancy.
Cumin is the signature spice here—do not reduce it or substitute with chili powder alone. The chili tastes even better the next day as flavors meld. Refrigerate up to 4 days or freeze up to 3 months.
Ingredients
Scale
Measurement units
- 2 ½ lb pork shoulder
- 1 ½ cup fresh orange juice (freshly squeezed preferred)
- 1 tbsp orange zest
- 4 cans (15 oz each) canned white beans
- 2 medium yellow onion
- 5 garlic cloves
- 2 tbsp cumin
- 2 cup chicken broth
- 1 can (28 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil
- salt
- black pepper
- 2 bay leaf
- ¼ cup fresh cilantro (for garnish)
- ½ cup sour cream (for serving)
Ingredients
Scale
Measurement units
- 2 ½ lb pork shoulder
- 1 ½ cup fresh orange juice (freshly squeezed preferred)
- 1 tbsp orange zest
- 4 cans (15 oz each) canned white beans
- 2 medium yellow onion
- 5 garlic cloves
- 2 tbsp cumin
- 2 cup chicken broth
- 1 can (28 oz) diced tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil
- salt
- black pepper
- 2 bay leaf
- ¼ cup fresh cilantro (for garnish)
- ½ cup sour cream (for serving)
Instructions
Sear the pork
Heat olive oil (2 tablespoon) in a Dutch oven over medium-high heat until shimmering.
Working in batches, sear 2.5 lb cubed pork shoulder (2 ½ lb) until browned on all sides, about 3–4 minutes per batch; transfer to a plate.
Build the base
In the same pot, add 2 medium diced onions and cook until softened, about 5 minutes.
Stir in 5 minced garlic cloves and cumin (2 tablespoon); cook until fragrant, about 1 minute.
Add tomato paste (2 tablespoon) and stir to coat the vegetables, about 1 minute.
Braise the chili
Return the seared pork to the pot and add fresh orange juice (1 ½ cup), chicken broth (2 cup), 1 can (28 oz) diced tomatoes (1 can (28 oz)) with their juice, 2 bay leaves, and salt and pepper to taste.
Bring to a simmer, then cover and reduce heat to low; braise for 90 minutes, stirring occasionally, until pork is very tender.
Add the beans and finish
Stir in 4 cans (15 oz each) drained and rinsed white beans and 1 tbsp orange zest.
Simmer uncovered for 15 minutes to meld flavors, then taste and adjust salt and pepper.
Remove bay leaves before serving.
Serve
Ladle chili into bowls and top with fresh cilantro and sour cream if desired.
Before you cook
Cook notes
- • Pork shoulder is ideal for braising—its fat and connective tissue break down into tender, flavorful meat during long, slow cooking.
- • Fresh orange juice is essential to the bright citrus character; bottled juice lacks the same vibrancy.
- • Do not skip the sear step; browning the pork develops deep, savory flavor through the Maillard reaction.
- • The chili tastes even better the next day as flavors meld. Refrigerate up to 4 days or freeze up to 3 months.
- • Cumin is the signature spice here—do not reduce it or substitute with chili powder alone.
- • For a thicker chili, simmer uncovered for the final 20 minutes; for a brothier bowl, add 1 cup more broth.
- • Orange zest can be added at the end for a fresher citrus pop, or stirred in early for a more integrated flavor.
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