Braised Pork Chili
Bacon and ale play winning roles in this (super) bowl of pork chili.
- step-by-step directions
Braised Pork Chili
- For the Chili:
- 3 pounds Pork Shoulder (cleaned; trimmed and cubed)
- Salt and Pepper
- Olive Oil
- 1 pound slab Bacon (cut into 1/2-inch dice)
- 4 teaspoons Coriander Seeds (toasted and ground)
- 1 tablespoon Sweet Smoked Paprika
- 1 tablespoon ground Cumin
- 1 Onion (finely chopped)
- 5 Garlic cloves (minced)
- 2 Jalapeno Chilis (seeded and very finely chopped)
- 2 Red Bell Peppers (cored; seeded and finely diced)
- 1 12- ounce bottle Amber Ale
- 2 cups Chicken Stock
- 1 28- ounce can Whole Tomatoes (with their juices)
- 1 7- ounce can Chipotles in Adobo (seeded and minced)
- 1 pound Dried Black-Eyed Peas
- 1 Cinnamon Stick
- For the Garnish:
- Cilantro (leaves picked)
- Scallions (sliced)
- Pickled Fresno Chilis
- Pickeld Red Onions
- Cojita Cheese (crumbled)
- Feta Cheese (crumbled)
- For the Chili: Season the pork with salt and pepper. In a heavy bottomed pot placed over medium-high heat, add about 3 tablespoons of oil. Add half the pork and cook until deep golden brown on all sides, about 8 minutes. Remove the pork with a slotted spoon to a plate and cook the remaining pork, adding more oil if necessary. Remove the pork and set aside.
- Add the bacon to the pot and cook until browned and slightly crispy, about 7 to 8 minutes. Add the spices and toast in the bottom of the pan for about 30 seconds. Add the onion, garlic, jalapenos and bell peppers, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Return the pork to the pot along with all the accumulated juices. Add the beer, chicken stock, tomatoes, chipotles, black-eyed peas, and the cinnamon stick. Bring to a boil and reduce to a simmer. Cover and cook gently until the meat and beans are tender, about 2 1/2 hours.
- Taste and adjust for seasoning. Skim the fat from the top and discard. Remove the cinnamon stick.
- For the Garnish: Serve the chili in bowls, topped with your choice of garnishes. Slice 2 pounds of fresno chilies into 1/8-inch thick rounds. Follow the same method for the pickled red onion recipe. This can be done days ahead.
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