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Go Whole Hog Chili
Roast: 3 hrs at 325°F
Broil: 10 mins
Stand: 20 mins
Cook: 10 mins to 20 mins
Ingredients
- 2 pounds pork shoulder roast (bone-in)
- 3 tablespoons vegetable oil
- 2 teaspoons crushed red pepper
- 1 0.87 ounce envelope pork gravy mix
- 6 cloves garlic, minced
- 1 jalapeno chile pepper*, halved, seeded, and sliced
- 2 Anaheim chile peppers*
- 1 poblano chile pepper*
- 1/2 cup chopped onion
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 2 15 ounce can hominy (undrained)
- 1 14 1/2 ounce can diced tomatoes (undrained)
- 1 14 1/2 ounce can vegetable broth
- 1 15 to 16 ounce can pinto beans (undrained)
- 1 habanero chile pepper, seeded and minced*
- 1 teaspoon dried oregano, crushed
- 1 teaspoon ground cumin
- Dairy sour cream
- Shredded cheddar cheese
Directions
1. Preheat oven to 325 degrees F. Brush all sides of pork with 3 tablespoons oil. Sprinkle with crushed red pepper and gravy mix; rub into meat with fingers. In a roasting pan, stir together garlic, jalapeno, and 1 cup water. Add roast. Roast, uncovered, for 3 hours or until pork is tender, adding water as needed to the roasting pan. Remove and let cool slightly. When cool enough to handle, shred pork with 2 forks; set aside. Strain the cooking liquid through a fine mesh strainer; discard solids. Skim fat from liquid and set aside.
2. Preheat broiler. Place the Anaheim and poblano peppers on a foil-lined baking sheet. Broil 4 to 5 inches from the heat about 5 minutes per side or until blistered and just starting to char. Remove and wrap in the foil. Let stand 20 minutes or until cool enough to handle. Stem and seed the peppers. Use a small sharp knife to peel the skin from the peppers. Chop the peppers; set aside.
3. In a 4-quart Dutch oven, cook onion in 3 tablespoons oil over medium heat until tender. Stir in flour and chili powder until combined. Stir in pork, roasted peppers, hominy with liquid, tomatoes, vegetable broth, reserved broth from pork, beans, habanero pepper, oregano and cumin. Bring to boiling. Reduce heat and simmer, uncovered, for 10 to 20 minutes or until desired consistency. Serve with sour cream and shredded cheese
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Tip:
*
Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
