Thursday, October 25, 2007

Pork Chili with Cilantro and Lime

I got this recipe from GroovyGrl on the Nest. She won a chili cook-off with it and I can see why! It is very different from any chili I've ever had, but really good. The pork in it was so tender and the flavor from the cilantro gave it a great, unique taste. It did take quite some time to trim and cut up all the pork, but it was worth it in the end! I used a Boston Butt...the butcher told me that it's the same as a Pork Shoulder. Also, I omitted the scallions just because we don't like them. This chili is so perfect for cold weather...dig in!

What You'll Need:

1/2 pound sliced bacon
4 pound boneless pork shoulder, cut into 1-inch cubes, trimmed of fat
Salt and pepper
1 large white onion, chopped
1 to 2 fresh jalapeno chiles, seeded and chopped
4 large garlic cloves, minced
2 teaspoons dried oregano, crumbled
1/3 cup chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne
32 ounces Chicken Broth
1 (28 ounce) can diced tomatoes with juice
14.5 ounces can tomato puree
2 (19-ounce) cans small red beans, rinsed and drained (I used one can of kidney beans and one can of chili beans)
2 cups frozen Sweet Corn
1 Lime, juiced
1 cup Cilantro, Chopped
1 cup Scallions, sliced thin

What You'll Do:

Cook bacon in a 6 to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 4 tablespoons fat from pot and reserve the rest. Crumble bacon.
Pat pork dry and season with salt and pepper.
Heat bacon fat over moderately high heat until hot but not smoking.
Brown pork on all sides in about 6 batches without crowding and transfer with a slotted spoon to a plate. If you see the pan is becoming to dry add more reserved bacon fat or vegetable oil.
Add onion and jalapenos and cook over moderate heat, stirring, until softened.
Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute.
Return pork to pot with any juices accumulated on plate and add broth, bacon bits, tomato puree and tomatoes with juice.
Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. If Chili is becoming too thick add some water. Stir in beans and corn, bring to a simmer, stirring.
Right before serving finish w/ lime juice and cilantro, and top w/ scallions.

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