Spanish Influenced Chili with Collard Wrapped Pork, Chorizo and Sweet and Smoky Paprikas

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This pork chili had layers of flavor that were magnificent. I really enjoyed making this dish and my family and guests loved it. I didn't have any leftovers and I was looking forward to having it again the next day. I had to make it again for some other friends and they went wild over it too!

Great recipe and easy to follow. The pork came out tender and moist and I highly recommend it!

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This just doesn't seem like chile -- it's more like a Spanish take on red beans and rice. The only chiles in the recipe are those stupid green ones that never taste like anything.

The strong point of this recipe is the pork, which was delicious and I plan to make it again. The slow cooking in Spanish paprika and collards developed a rich flovr in the meat. But, the pork got lost in the rest of the ingredients which I thought were unbalanced in favor of beans and tomatoes.

Next time I make the pork I will serve it with collards, plantains, and rice. Maybe beans on the side, but not mixed into this bean dish.

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Tried to get it as close as possible. The chili is ok, the pork was dry and not real tasty. I cant imagine why this is a winner.