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Smoky Pork & Red Bean Chili
Cummulative Rating
Servings
Makes 8 servings.
Difficulty
Medium |
Ingredients
2 cups dried red or pink beans, picked over and rinsed
7 garlic cloves - 1 left whole and 6 minced
4 ancho chilis
2 chipotle chilis
3 Tablespoons vegetable oil
2 pounds pork shoulder or butt, cut into
1" cubes
Salt and freshly ground black pepper
1 large yellow onion, finely chopped
One 28 ounce can gf crushed tomatoes
One 6 ounce can gf tomato paste
3 Tablespoons ground cumin
1 Tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
3 cups fresh or frozen corn kernels
5 medium scallions, thinly sliced
1 red onion, minced
White rice and sour cream for serving (optional) |
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Directions
In a medium saucepan combine red beans, whole garlic clove and 6 cups of water. Bring to a boil over moderately-high heat and boil for 3 minutes. Remove from heat and let stand for 1 hour.
Soak ancho and chipotle chilis in 4 cups of hot water until softened, about 20 minutes. Pour off soaking liquid, reserving 1-1/2 cups.
Stem and seed chilis.
Transfer chilis to a food processor with 1/2 cup of reserved soaking liquid. Puree until smooth.
Pass puree through a fine strainer into a small bowl.
Heat oil in a large enameled casserole dish.
Season pork cubes with salt and black pepper. Add some of meat to casserole dish, in a single layer, and cook over high heat until well browned on all sides; about 6 minutes.
Transfer pork to a large plate and brown remaining pork cubes, in batches.
Add yellow onion and minced garlic to casserole dish and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes.
Return pork to casserole and add pureed chilis, crushed tomatoes, tomato paste, remaining 1 cup reserved chili liquid, beans, cumin, sugar, cinnamon, and cayenne. Let simmer for 1-1/2 hours. Season to taste with salt and pepper. Add corn kernels and continue to simmer for 45 minutes or until beans are tender.
Serve chili over white rice. Garnish with scallions, red onion and sour cream. |
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