Friday, January 7, 2011 | By: Jessica

Pork Chili - I'd Make This A
Lamb Chili Instead

Active time: 20 minutes
Total time: 75 minutes
Serves: 6
Cost: $2.50 per person


2 Tbsp olive oil
2 pounds pork shoulder cubed into ½ inch cubes
1 tsp salt
1 large onion, rough chop
2 red peppers, seeded and rough chop
2 jalapeños, seeded and chopped
3 garlic cloves, chopped
1 chipotle, seeded and minced
3 oz tomato paste
1 tsp Cajun spice
1 tsp cumin
Pinch oregano
1/8 tsp cayenne
5 oz red wine
1 large sweet potato, cubed
3 cups chicken stock
2 apples, peeled, cored and chopped, or 6 oz applesauce
1 can Hominy, 15 oz drained and well rinsed

Heat oil in a Dutch oven over medium high heat. Dust pork with salt and pepper. Add to oil in single-layered batches and brown on all sides. Remove pork and set aside. Add onion and red peppers to pot and sauté for about 5 minutes. Add garlic, jalapeño, tomato paste, seasonings, and chipotle. Stir well. Add sweet potato, wine, and stock. Bring to a boil, and then simmer for 5 minutes. Add apples. Continue to simmer until pork is tender, about an hour. Add hominy, simmer for an additional 5 minutes, and enjoy!


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