Hearty Shredded Pork and Bean Chili

1.Season the pork shoulder generously on all sides with salt and pepper.

2.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side. Remove the pork and set aside.

3.Reduce the heat to medium. Add the chopped onion and bell pepper to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

4.Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook the spices for 1 minute, stirring constantly, to toast them.

5.Return the seared pork shoulder to the pot. Add the crushed tomatoes and chicken/pork broth. Bring the mixture to a simmer.

6.Once simmering, cover the pot, reduce the heat to low, and let it cook slowly for 3 to 4 hours, or until the pork is fork-tender and easily shreds.

7.Remove the pork from the pot and place it on a cutting board. Use two forks to shred the meat completely. Discard any large pieces of fat.

8.Return the shredded pork to the pot. Stir in the rinsed and drained black beans and kidney beans.

9.Continue to simmer the chili, uncovered, for another 20-30 minutes, allowing the flavors to meld and the chili to thicken to your desired consistency. Taste and adjust salt and pepper as needed.

10.Ladle the hearty shredded pork and bean chili into bowls and serve hot with your favorite garnishes.