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Braised Pork Chili

Braised Pork Chili

I’ve been making this braised pork chili for years. I made 15 pounds of braised pork chili for the Super Bowl, but don’t worry! This recipe has been adjusted for 5 lbs and is every bit as good.

Braising is the process of cooking lightly-seared meat in a sauce until the meat is tender. If the sauce boils, the meat becomes tough. It takes a bit of work to keep it in a low oven just below a simmer, but it will also taste worlds better than something done similarly in a crock pot. We use a homemade pork stock for this recipe but beef stock may be substituted.

This chili tastes even better once it has sat overnight and the flavors marry, and it also freezes very well. It’s amazing with avocado, shredded cheese, a touch of sour cream, cilantro and…white rice! My mom served her chili over rice, which may seem odd to some.  When we lived in Louisville, all our friends in nearby Cincinnati thought we were weird, while they happily served their chili over spaghetti. I happen to love it, and hope you do the same.

 
You can make this Chili in advance and freeze it. It tastes better once it has sat over night and the flavors marry. Serve it with white rice, lime, cilantro, shredded cheese and sour cream. We use a homemade pork stock for this recipe but beef stock may be substituted.
Author:
Recipe type: Entre
Cuisine: Latin
Yield: 6 lbs.
Ingredients
Pork:
  • 5 lbs pork shoulder, cubes into 1" cubes
  • ½ cup olive oil
Spice mix:
  • 1 Tablespoons coriander, ground
  • 1 Tablespoon cumin, ground
  • 1 Tablespoon paprika, smoked, Spanish
  • 1 teaspoon Chipotle chili, ground
  • 3 Tablespoons oregano, Mexican
  • 1 Tablespoon Ancho chili, ground
  • 1 Tablespoon chili powder
  • 1 teaspoon cinnamon, ground
  • 1 Tablespoon cocoa powder, unsweetened
  • 2 Tablespoons salt, Kosher
  • 4 Tablespoons olive oil
  • 2 ea. large onions, sweet, diced ¼"
  • 6 cloves garlic, peeled and minced
Sauce:
  • 2 (28oz)- cans San Marzano style peeled whole plum tomatoes packed in water with basil, pureed
  • 4 ea. Guajillo chilies, seeded, blackened and rehydrated
  • 2 ea. red peppers, roasted, seeded and peeled
  • 2 cups pork stock (or beef)
  • ½ cup strong black coffee
  • 4 bay leaves
Method
Heat oven to 250ºF Convection or 275ºF Bake
  1. Place all of the meat in a large bowl and toss wit olive oil.
  2. Combine the spice mixture ingredients in a separate bowl, mix well and coat the pork evenly.
  3. In a large oven proof pot, heat 4 Tablespoons of olive oil on medium high. Brown the meat in batches, keeping the pan hot enough to brown but not letting the oil and spices burn in the pan.
  4. Add the onions and sauté until translucent. Add the garlic and cook until the garlic begins to brown.
  5. Return the meat to the pan, reduce the heat to low. Add the pureed tomatoes.
  6. Seed the Guajillo peppers, roast them in a dry skillet until brown.
7. Soak the peppers in boiling water until soft and rehydrated.
  7. Combine the pork stock, Guajillo peppers and roasted red peppers in a blender, puree to smooth.
  8. Add above mixture and coffee to the pork and tomatoes. Stir well.
  9. Add 3 bay leaves.
  10. Place the pot of chile in the preheated oven and cook slowly for 2½ - 3 hours until the meat is tender.
  11. Adjust seasoning with salt and pepper before serving.


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