Cuban Pork Chili

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This is not really Cuban, and not really chili. Not quite Pozole Rojo, either.  Meat, beans, and tomatoes make it feel like chili to me.

2.5-3 lb boneless pork, cubed (like country ribs)
2 tablespoons neutral oil
30 oz canned tomatoes (like whole peeled)
20 oz canned hominy, drained
15 oz canned black beans, drained
5 cloves of garlic, minced
1 large onion, diced
1/2 cup grilled corn, cut from cob
1 tablespoon chili powder
1 1/2 teaspoons ground jalapeno (optional heat)
1 teaspoon hot paprika
1 teaspoon chipotle chile powder
1 teaspoon cayenne chile powder (+/- to taste)
1 teaspoon cumin
juice of 1/2 lime
salt and ground black pepper to taste
Directions
1. Heat the oil in the pan, saute pork cubes, garlic and onion until fragrant and the pork is lightly browned. 

2. Add the hominy and black beans. Break up the hominy with the back of a spoon. Cook for 2 minutes, stirring occasionally. 

3. Add the tomato, corn, lime juice, and spices. Reduce heat to low and simmer covered for 30 minutes. Uncover and simmer for an additional 20-30 minutes or until the pork is tender and the liquid has reduced. Taste and adjust salt.  

Serve hot, with crema (or sour cream) and queso (or shredded cheddar/jack of choice).
 
Notes:
First made Oct 2008 (source lost). Still making it 10 years later.  Makes a least 2 quarts. Freezes well. If you vacuum-seal leftovers in bags, you can warm it sous vide to save making a pot dirty.

Can be ready in about 90 min if you have these things in your pantry - just buy or thaw meat. When I buy a whole pork shoulder to break down, I make sure I vacuum-seal at least one bag with 2.5# of nice pork cubes that have a little fat on them.

Upgrade: Try marinating the pork cubes in mojo (save a little if you make Lechon Asado) or another favorite marinade.

Heat Flex: This is medium-hot. For more heat, add minced jalapeno or another hot pepper when you add the tomatoes. For less heat, reduce the cayenne (but not the chili powder, which is flavor, not heat). For eaters with mixed heat tolerance, I make it on the mild side and provide hot sauce.

Canned goods: Hominy is key - don't leave it out. I prefer whole peeled tomatoes for this because they cook so nicely. Crushed or puree also work (or, by all means, your own fresh or home-canned). NOT diced - they have added calcium carbonate keeps them from cooking down saucily. 

Fire-roasted or grilled corn is very nice. Look for them frozen if it's out of season. Or use regular canned or frozen corn. It's all good. If you grill corn in the summer, freeze some!

I buy limes on sale and keep tablespoon lime juice cubes in the freezer. You can also grate some lime zest into this. 




Matriarchy

Member since Sep 2007

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