Pork & Plantain Chili

Pork & Plantain Chili

6 Reviews
From the EatingWell Kitchen

Plantains and orange juice balance this thick, Latin American pork-and-bean stew with some sweetness and also a little acidity. Top with nonfat sour cream or yogurt, if you like.

Ingredients 6 servings

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  • 3 teaspoons extra-virgin olive oil, divided
  • 1 pound pork tenderloin, trimmed of fat, cut into 1-inch cubes
  • 1 large onion, finely diced
  • 1 very ripe plantain, (see Ingredient note) or sweet potato, peeled and diced
  • 1 red bell pepper, diced
  • 1 tablespoon ground cumin
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup orange juice
  • 2 cups water
  • 1 15-ounce can black beans, rinsed
  • 2 4-ounce cans diced green chiles
  • 1 15-ounce can refried beans, preferably black beans


  • Active

  • Ready In

  1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add pork and cook, stirring occasionally, until just browned, 2 to 3 minutes. Transfer to a plate using a slotted spoon.
  2. Reduce heat to medium and add the remaining 2 teaspoons oil to the pot. Add onion, plantain (or sweet potato), bell pepper, cumin, pepper, salt and cinnamon and cook, stirring often, until the vegetables are beginning to soften, 3 to 5 minutes. Add orange juice, increase heat to high, and cook until most of the liquid has evaporated, about 1 minute.
  3. Stir in water and black beans and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the onion and plantain are tender, 10 to 14 minutes. Stir in chiles, refried beans and the pork along with any accumulated juices. Increase heat to medium-high and cook, stirring constantly, until the mixture is thick and the pork is just cooked through, about 2 minutes.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.
  • Plantains are a starchy, less-sweet relative of the banana. They are typically sold underripe, with yellow skin, but are best when the skin is almost completely black. Buy underripe plantains about one week in advance and ripen on the counter.

Nutrition information

  • Per serving: 294 calories; 5 g fat(1 g sat); 9 g fiber; 38 g carbohydrates; 24 g protein; 62 mcg folate; 49 mg cholesterol; 10 g sugars; 0 g added sugars; 1265 IU vitamin A; 56 mg vitamin C; 73 mg calcium; 4 mg iron; 342 mg sodium; 955 mg potassium
  • Nutrition Bonus: Vitamin C (100% daily value), Iron (20% dv), Vitamin A (20% dv), Calcium (15% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4 starch, 2 lean meat

Reviews 6

April 18, 2011
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By: Tiffany Joy
Loved it! The chili turned out awesome! My husband loved it! I used chicken broth instead of water and used some green and orange bell pepper, because it was all I had on hand. Turned out great!! Will definitely make this again.
March 28, 2011
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By: BonnieBew
Nom! I really loved this dish, and I'm adding it to the permanent meal rotation! I did make the following adjustments: I used a crock pot on low for 8 hours to slow-cook the ingredients, adding the beans and chiles for the last 4 hours only. I doubled the black beans and plantain. The plantain were semi-ripe - not green, but not completely black. They held their shape and texture in the slow-cooker, adding a wonderful replacement for potatoes. I used 1 1/12 cups chopped green onions instead of yellow, and I used chicken stock instead of water. Because of the stock, I omitted added salt. This stew is a really nice change of flavor - slightly sweet and with a mild amount of heat. So delicious!
February 10, 2010
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By: EatingWell User
This dish is delicious! I always make it with either ground pork or turkey and sweet potatoes (the sweet potatoes need a bit longer, so I cook them for a few minutes before adding the peppers and onions). Tonight I added a little ancho chili powder and replaced the diced green chilis with one finely chopped habanero chili added with the onions and peppers. Fantastic! Chicago, IL
December 16, 2009
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By: EatingWell User
This was amazing with a side of spicy black and red beans and rice. Filling and something different from the typical chili.
October 05, 2009
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By: EatingWell User
Easy and delicious! I used chicken breast instead of pork. I thought it tasted just fine with chicken. Will make again. The cinnamon adds a nice twist.
September 22, 2009
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By: EatingWell User
I made this recipe because I love plantains. I eat them every week. This was hearty and filling... perfect for me on a cold Minnesota winter night! The leftovers tasted even better! If I were to make it again, I'd make it with green plantains though. I feel that the ripe plantain loses itself in this dish. A green one is typically what's used in soup-like recipes. Only complaint is that the dish isn't cheap to make. Pork tenderloin is not cheap! Either way, I recommend it. I enjoyed it!, Eden Prairie, MN