Spicyporkchiliwithcuminpolenta Recipes

Steps:

• Combine all ingredients in a large pot. Cook on medium/high for about 30 minutes and then on simmer for 30 minutes.
• Serve and enjoy!

Steps:

• Preheat oven to 325 degrees F.
• Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover the whole tray with aluminum foil and roast in the oven for 2 to 2 1/2 hours until the pork is falling apart. Remove from oven, set the pork aside and pull apart. Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth. Pour into a large Dutch oven. Set over medium heat and add chicken stock. Bring to a simmer and whisk in masa harina to thicken the sauce up. Fold in shredded pork shoulder and season with salt and pepper to finish. Serve with Chili bar toppings.

Steps:

• In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 5-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer.

Steps:

• Make the chili: heat 2 tablespoons oil in a big, heavy, deep-sided pot set over med-high heat.
• When hot, add onion and carrots; saute, stirring, for 5 minutes.
• Add in serrano peppers; cook 1 minute.
• Remove pan from heat and spoon ingredients onto a plate; set aside; reserve pot.
• Put pork in a large ziplock plastic bag; add flour, 1 teaspoon salt, and several grinds of pepper; seal bag and shake well to coat pork with flour.
• Return pot to med-high heat and add 2-3 more tablespoons oil, or enough to coat the bottom of pan lightly.
• When hot enough, add enough floured pork cubes to fit comfortably in a single layer in pan (do not crowd); brown pork, turning, for 3-4 minutes.
• Using slotted spoon, transfer pork to paper towels to drain; repeat with remaining pork, adding more oil as needed.
• Return all browned pork to pan and add garlic.
• Cook and toss 1 minute.
• Return reserved onion, carrots, and peppers to pan.
• Add tomatoes, lime juice, and broth.
• Bring mixture to simmer, then decrease heat.
• Simmer, uncovered, for 40 minutes, then cover and cook until meat is quite tender, about 50-60 minutes.
• Taste chili and season with salt and pepper, if needed.
• **Chili can be prepared 2 days ahead; cool, cover, and refrigerate; reheat over medium heat.
• To make polenta: combine 4 cups stock and the cumin in a large, heavy saucepan set over med-high heat.
• When stock begins to boil, decrease heat and gradually (in a thin stream) whisk in cornmeal.
• Cook, stirring constantly, until mixture starts to thicken, for 6-8 minutes or less.
• Stir in butter and milk; taste and add salt, as needed.
• **Polenta can be made up to 2 days ahead; cool, cover, and refrigerate; reheat over low heat, stirring constantly and adding additional stock, as needed, until polenta is desired texture.
• To serve--spoon a generous 1/2 cup polenta into 6 shallow soup bowls.
• Ladle pork chili over polenta and sprinkle each portion with some cilantro.
• Garnish with a lime wedge.

Steps:

• Preheat oven to 350°. In a shallow bowl, combine the bread crumbs, chili powder and seasoned salt. In another shallow bowl, combine the egg and milk. Dip chops in egg mixture, then coat with crumb mixture., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.

Steps:

• In a medium saucepan, bring 4 cups water to a boil. Whisking constantly, gradually add 3/4 cup yellow cornmeal. Reduce heat to medium-low; simmer, whisking frequently, until thick and creamy, 2 to 5 minutes. Remove from heat. Stir in 1/2 cup grated Parmesan. Season with salt and pepper.
• In a small saucepan, heat 2 tablespoons over medium. Add 1/2 to 1 teaspoon red-pepper flakes. Cook, stirring occasionally, until red-pepper flakes begin to brown, 1 to 2 minutes. Serve polenta topped with chile oil.

Steps:

• Heat the oil over medium heat and fry onion and garlic gently until softened (about 10 minutes).
• Add pork and chorizo sausage and cook unti pordk changes colour.
• Add the spices, sugar, cocoa, stock powder and sugar and stir cooking for about 1 minute.
• Add the tomato paste to the pan and cook it for a few minutes-I think this takes away the "raw" taste.
• Add the water and tomatoes and simmer for about 1 1/2 hours and until it is a nice thick consistency (add more water if it gets too thick).
• About 15 minutes before serving, add the kidney beans to the chili.
• We like to eat our chili topped with sour cream, grated cheese and pickled jalapenos and sometimes guacomale.

Steps:

• Roast the bell pepper over a gas flame, turning with tongs, or broil until the skin is blackened. Transfer to a bowl, cover and let cool. Peel, seed and chop the pepper. Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat. Add the sausage and pancetta and cook until well browned. Add the ground pork, thyme, fennel seeds, garlic, chile peppers, onions, oregano and roasted red peppers and cook until soft, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add 2 to 3 cups chicken stock and simmer for a few minutes to allow the flavors to combine. Bring 2 cups chicken stock and the milk to a low boil in a saucepan. Whisk in the polenta and cook, whisking, until thick but pourable, 2 to 3 minutes. Remove from the heat. Add the butter and then the cheese, stirring until melted. Season with salt and pepper. Ladle the polenta into shallow bowls and hollow out the center. Fill with the chili and top with more cheese. Garnish with parsley. Cook's Note: The chili can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, and prepare the polenta before serving.

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Remove fat from pork; cut pork meat into 2-inch cubes and roughly chop fat.
• Mix pork, garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder together in a bowl until pork is coated completely. Transfer mixture to a 9x13-inch baking dish. Place baking dish on a baking sheet and cover baking dish tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until pork is fork-tender, about 3 1/2 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Transfer meat to a colander set over a bowl. Remove garlic, bay leaves, and orange peels from baking dish and pour accumulated juices from the baking dish over meat in colander into the bowl. Return meat to the baking dish and drizzle accumulated juices over each piece of meat.
• Cook meat under the preheated broiler for 3 minutes. Drizzle more accumulated juices over meat and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle more accumulated juices over the top.

Steps:

• In a Dutch oven, cook sausage and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 20 minutes, stirring often.

Steps:

• Tangy red cabbage:
• Toss cabbage, vinegar, and sugar in a medium bowl; season with salt and pepper and vigorously massage with your hands until cabbage is softened and slightly wilted.
• Charred avocado:
• Cook avocados, cut side down, in a large skillet, preferably cast iron, over medium-high heat, until cut sides are blackened, 5-7 minutes. Transfer to a plate and let cool.
• Use a spoon to scoop avocados out of their skins, then cut each half lengthwise into quarters. Transfer to a plate and squeeze lime over top. Season with salt and sprinkle with chili powder.
• Stew and assembly:
• Season pork generously all over with salt and pepper. Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook pork, turning occasionally, until browned all over, 15-18 minutes. Transfer to a cutting board and let cool.
• Reduce heat to medium and cook onions and garlic, cut side down, in the same pot, tossing onions occasionally, until onions are browned in spots and garlic is golden brown, about 5 minutes. Add cornmeal, chiles, and cumin seeds and cook, stirring constantly, until cornmeal is toasty smelling and cumin is fragrant, about 5 minutes. Add vinegar, stirring to release any bits stuck on bottom of pot, then add 8 cups water. Season generously with salt and pepper and bring to a simmer.
• Meanwhile, use a knife to slice pork meat from the bone, discarding any large pieces of fat. Cut meat into 2" pieces.
• Return pork meat and bone to pot and bring stew back up to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until meat is fork-tender, 1 1/2-2 hours. Uncover pot and let stew cool (bone and all) until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
• Uncover stew and spoon off half to three-quarters of fat on the surface; discard. Gently reheat stew until barely simmering. Pluck out and discard bone and garlic heads (don't worry about any cloves that may have escaped into stew). Taste and season with more salt and pepper if needed. Ladle into bowls and serve with Charred Avocados with Chili Powder, Tangy Red Cabbage, corn nuts, chicharrones, hot sauce, and/or sour cream as desired.
• Do Ahead
• Stew can be made 3 days ahead. Keep chilled.

Steps:

• Soak beans together over night.
• Chop first onion, cube pork, chop garlic, and chop cilantro. Toss in bowl with salt and spices and put in slow cooker on low over night or on high all day. Fill to the top of pork with pineapple juice.
• Dice mangos, onions, peppers, and habanero. Heat large skillet on medium heat and slowly render bacon until bacon starts to turn brown. Add onions to the bacon fat and sweat on medium heat. Add diced peppers, habaneros, and ginger and cook until soft. Take off heat and set to side. Take the same pan and heat mangos and cilantro, add spices, salt and pepper, and deglaze with cider vinegar. Set aside with onions and peppers.
• When the pork is cooked enough to fall apart on its own, take out most of the pineapple juice and add the vegetable and mango mixture. Add just enough mango nectar to make mixture moist enough to be chili. Drain, rinse and add beans and cook for an hour in the slow cooker.

Steps:

• Garlic confit sauce:
• Gently smash the garlic cloves so they are cracked but not completely broken. Peel off the skins.
• In a small saucepan, combine the garlic cloves, bay leaves, and oil. Simmer over low heat, stirring occasionally, until the garlic is evenly golden brown on all sides, about 12 minutes. Remove the bay leaves and transfer the rest of the mixture to a blender (or use an immersion blender). Add the fish sauce and pepper. Blend until the mixture is smooth.
• DO AHEAD: Keep in an airtight jar in the fridge for up to 2 weeks, or 2 months in the freezer. Thaw and/or stir before use.
• Spice mix and crispy chickpeas:
• Even though some of the spices are already ground, we will process them a second time to get a finer powder that will stick well to the chickpeas. In a spice grinder, grind the spice mix ingredients to a fine powder. Set aside.
• In a deep frying pan or Dutch oven, pour enough oil to reach a depth of 2 inches (5 cm). Heat over medium-high until the oil bubbles up immediately around an inserted wooden chopstick.
• Meanwhile in a large bowl, toss the chickpeas with the buttermilk and the 1 tablespoon of flour until they are evenly coated in this light batter. In a separate large bowl, mix the remaining cup (31 g) flour, the garlic powder, baking soda, white pepper, and salt. Add the coated chickpeas to the flour mixture and toss until you have a slightly wet but crumbly mixture. It may look like the chickpeas are kind of sticking together, but it's okay.
• In a large bowl, mix the garlic with 2 teaspoons of the Garlic Confit Sauce (save the rest for another day). Set aside.
• Now, in several small batches as needed, add the breaded chickpeas to the hot oil and start breaking them apart with a chopstick. It's okay if they are in small clumps of 2 to 4 chickpeas. Fry for a couple of minutes, until the chickpeas are golden brown all around. Transfer with a slotted spoon to the bowl with the garlic sauce and repeat to fry the rest of the chickpeas.
• Add the basil leaves to the frying oil and immediately cover the pot with a lid, leaving a small slit for the steam to escape. When the popping sound has subsided, remove the lid and fry the basil until crispy. Transfer with a slotted spoon to the bowl with the chickpeas.
• Toss the chickpeas to coat them evenly with the garlic mixture, then add the spice mixture and toss until evenly coated. Season with more salt if needed. Serve immediately.

Steps:

• In a 4-quart Dutch oven cook pork, onion, green pepper, and garlic in hot oil until pork is browned.
• Stir in flour, mixing well.
• Add the remaining ingredients, except cheese and tortillas.
• Simmer, uncovered, one hour.
• Top each serving with some of the cheese.
• Serve with tortillas, if desired.
• Serves 8.

Steps:

• Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
• Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
• Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.

Steps:

• Combine achiote paste, white onion, garlic, orange juice, lemon juice, 1/4 cup vinegar, 2 tablespoons salt, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend marinade until smooth.
• Rub pork with salt and pepper and place in a pressure cooker. Add lard and pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat to High heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low. Cook for 45 minutes from the start of the whistling sound. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter.
• Prepare the habanero sauce while the meat is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1/2 cup lemon juice, 1/4 cup white vinegar, and warm water. Season with salt, pepper, and dried oregano and mix until everything is well combined.
• Shred meat with 2 forks and return to the pressure cooker with the cooking juices. Bring to a boil over medium-high heat and cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.