Braised Pork Chili Recipe
Author: Salty Fig
Recipe type: Entre
Cuisine: Latin
Yield: 6 lbs.
- 5 lbs pork shoulder, cubes into 1" cubes
- ½ cup olive oil
- 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
- 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
- Place all of the meat in a large bowl and toss wit olive oil.
- Combine the spice mixture ingredients in a separate bowl, mix well and coat the pork evenly.
- 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.
- Add the onions and sauté until translucent. Add the garlic and cook until the garlic begins to brown.
- Return the meat to the pan, reduce the heat to low. Add the pureed tomatoes.
- Seed the Guajillo peppers, roast them in a dry skillet until brown.
7. Soak the peppers in boiling water until soft and rehydrated.
- Combine the pork stock, Guajillo peppers and roasted red peppers in a blender, puree to smooth.
- Add above mixture and coffee to the pork and tomatoes. Stir well.
- Add 3 bay leaves.
- Place the pot of chile in the preheated oven and cook slowly for 2½ - 3 hours until the meat is tender.
- Adjust seasoning with salt and pepper before serving.
Recipe by Salty Fig at http://www.saltyfig.com/2014/02/braised-pork-chili/
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