Kick-Booty Pork Chili

KICK-BOOTY PORK CHILI

The Super Bowl is tomorrow and lots of my friends are getting all geared and up and cooking up a storm.  We’re not much into football around here so if we venture out to a party it will only be for the food.  I mentioned to a friend at my Celebration of Chinese New Year Dim Sum Brunch today that I had a kick-butt chili recipe.  This is for you Adam.

I make a lot of different kinds of chili in the winter, but this pork chili will always be my favorite.  My recipe evolved from one I found in Bon Appetit magazine many years ago — it now  bears little resemblance to the original.  The pork cooks to tender perfection, the gravy is just the right consistency, and the  toppings of cheese, red onion, cilantro and avocado add textural contrast that is divine.

Kick Booty Pork Chili

Ingredients:

  • 3 tablespoons olive oil
  • 2 large onions, 1/4 inch dice
  • 5 garlic cloves, minced
  • 3 pounds boneless country-style spareribs, cut into 1-inch cubes and excess fat discarded
  • 1/3 cup masa harina
  • 1 28-ounce can whole tomatoes, chopped, liquid reserved
  • 1/4 cup good quality chili powder
  • 2 large jalapeño chilies, minced
  • 3 tablespoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Mexican oregano
  • 1 tablespoon Cholula hot sauce
  • 1 cup beef broth
  • 2 16-ounce cans chili beans with sauce
  • 1/2 cup dry red wine

Accompaniments:

  • Grated Colby-jack cheese
  • Chopped fresh cilantro
  • Chopped red onions
  • Sliced avocado

Directions:

  1. Heat the oil in a large Dutch oven over medium-high heat.
  2. Add the onions and garlic, and sauté until tender, about 15 minutes. Transfer the mixture to a bowl, using a slotted spoon.
  3. Add the pork to the Dutch oven in batches, being careful not to overcrowd. Cook over medium-high heat until no longer pink, stirring occasionally, about 10 minutes per batch.
  4. Add all the pork and accumulated juices back to the pot.  Sprinkle with the masa harina, stir to combine and cook for 2-3 minutes.
  5. Return the onion mixture to the Dutch oven. Add the tomatoes with liquid, chili powder, jalapeños, cumin, coriander, oregano, Cholula and beef broth. Season with salt and pepper.
  6. Cover Dutch oven and simmer until pork is almost tender, stirring occasionally, about 1 hour.
  7. Add the chili beans with sauce and red wine to the chili.
  8. Simmer uncovered until the pork is tender and the chili thickens, about 45 minutes.
  9. Adjust seasoning. Ladle into bowls and top with cheese, cilantro, red onions and avocado.

Prep time:  30 minutes
Cook time: 2 1/2 – 3 hours

The spiciness of the chili depends on the heat in your chili powder and jalapeños. The Cholula adds flavor without adding a lot of heat.Whatever kind of chili powder (and cumin) you use, make sure it is fresh. Good quality spices can make a huge difference in flavor but standard grocery store buys are fine as long as they’ve been recently opened.

Often the jalapeños I buy at the grocery during the winter are not very hot so I use the whole  jalapeño– seeds and all.  Other options for bumping up the heat a bit are adding a small amount of chipotle in adobo or chipotle chili powder. Not too much! I like my chili hot and spicy but chipotle is fiery stuff.  Add a little, taste, then add more if you still want more heat.

Bon Appétit!  Lynn

2 responses

  1. Pingback: March 4, 2013 | CrossFit Lake Stevens

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