Friday, October 14, 2011

Pork Red Chili

Chili is a great dish to serve in fall, is slow cooked flavors will warm bellies on the coldest of days. It's also very budget friendly, with the bulk of the ingredients being pantry staples. Most of the time red chili is made with beef. Being a rebellious rule breaking Kitchen Witch, I decided to use pork in mine this time. Green chili with pork is amazing, so I figured why not try it with the red version. I found country style boneless pork ribs on managers special for $2.80 and couldn't resist. These ribs do need a long slow braise to maximize their flavor as well as make the darn things tender. Chili seemed like a perfect match for the cut of meat I had on hand.

So, in addition to the super cheap package of pork there was something else that really made me want to make chili, other than the fact that its delicious. The Witch is a savvy shopper - get this deal! I scored a new Food Network 5.5 qt dutch oven, enamel covered cast iron, with a metal handle on the lid making it oven proof, for $46 at Kohl's!! The pan is normally $100, on sale for $70, I had a 20% off coupon AND a $10 off coupon, making my total before tax $46. Not too shabby!!! And the best part, other than the screamin' deal I got, is that its green!! My favorite shade of avocado green! I LOVE IT!

Back to the chili! After browning the pork and onions in the dutch oven I added the spices and allowed them to toast to develop their flavor. I used my favorite Black Canyon Chili Powder blend from Savory Spice - it's combination of cocoa powder, cinnamon, chili powders, garlic and toasted onion really make red chilies shine, in this Witches' opinion. The cinnamon and cocoa powder really remind me of a good slow cooked mole, in a fraction of the time. If you don't have Black Canyon chili powder, well you can order some from Savory Spice OR you can make a knock off version at home by combining unsweetened cocoa powder, cinnamon, chili powder, onion and garlic powders and you'll have a fair representation on what the Black Canyon powder is all about. The pork in this chili was amazing, tender, flavorful and very rich. It worked so well with the cumin and ancho chiles that I may never make a beef chili again!

Pork Red Chili
makes 4 generous servings
1 lb country style pork ribs, boneless
1 large onion diced
5-6 cloves garlic peeled and smashed but left whole
2 t ground cumin
1 T Black Canyon chili powder
1 T ground ancho chilie
4 bay leaves
kosher salt
pepper
2 cans diced tomatoes
water
1 can beans, kidney, black, your choice, drained & rinsed

In a dutch oven heat over medium high heat and brown pork ribs. Brown all 4 sides well then add the diced onions. Allow onions to soften and brown slightly, about 5 minutes. Add the spices and stir well, sautee for about 3-4 minutes. Spices will stick to the bottom of the pan, that is fine.

When spices are very fragrant add 2 cups water and scrape up browned bits from bottom of pan. Add the diced tomatoes and cover. Reduce heat to low and simmer for 2 hours.

After 2 hours have passed stir the meat, it should be starting to get very tender and fall apart. Allow it to shred naturally while stirring. Add the 2nd can of tomatoes, drained beans and reseason with salt & pepper. Cover again and allow to simmer for 1 1/2 hours longer. Once done shred up remaining chunks of pork - you should be able to squeeze the chunks with your tongs & they will just fall apart. Serve with corn bread or tortilla chips. Top with jalapenos if desired.



Nutrition Facts calculated at SparkPeople Recipe Calculator
Amount Per Serving
Calories 331.0
Total Fat 12.2 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 65.0 mg
Sodium 1,835.9 mg
Potassium 252.5 mg
Total Carbohydrate 27.7 g
Dietary Fiber 8.4 g
Sugars 6.2 g
Protein 28.2 g

5 comments:

StephenC said...

I am getting very close to making chili. I especially like seeing the jalapenos with seeds in yours.

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anthony stemke said...

This has got to be a good chili. I don't fiddle with ribs much although I love eating them out. You don't need a little fat in the dutch oven to put the ribs in?

I love my poor old black, cast iron dutch oven. She would feel so inferior sitting on a shelf next to a $46 one. I'll spare her that indignity, her having served me well since 1972 (AD).

But seriously, this chile is a must have.

Thank You.

Andrea the Kitchen Witch said...

Anthony,
I did use about 1t of canola oil to get the ribs started when browning them. After they heated up enough of their own natural fat rendered out to further aid the browning process. Your black cast iron beauty sounds perfect, green or not :)

Pegasuslegend said...

this is so healthy and delicious! wonderful dish!

Jenn said...

Mmmmm... chili!! Too bad we don't live closer, we could have had a chili swap :)
Nice score on the Dutch oven too!!

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