Pork and Poblano Chili

Recipe courtesy of Njbride07

• 1 ½ pounds poblano peppers (8 to 10 peppers) seeded and roughly chopped
• 1 large onion, coarsely chopped
• 1 large green bell pepper, roughly chopped
• 1 jalapeno, seeded and chopped
• 6 garlic cloves, peeled
• 1 TBSP extra virgin olive oil
• 4 pounds lean pork, cut into ¾ inch pieces
• 2 cups low sodium chicken broth
• 1 20 oz can diced tomatoes, with liquid
• 2 teaspoons ground cumin
• 1 15 oz cans cannellini beans, rinsed and drained

Pulse poblano peppers in a food processor until finely chopped but not pureed.  Transfer to a large bowl.  Pulse onion, bell pepper, jalapeno and garlic in food processor until finely chopped but not pureed.  Strain to remove any excess liquid and combine vegetables with poblano peppers.

Heat oil in a large, heavy bottomed saucepan or Dutch oven over medium high heat.  Add pepper mixture; reduce heat to medium and cook, stirring occasionally until vegetables are well softened, 10 to 12 minutes.  

Stir in pork, broth, tomatoes and their liquid and cumin.  Bring to a simmer, partially cover, reduce heat to low and simmer gently, stirring occasionally, until pork is very tender, about 2 hours.  Add beans and cook until heated through, about 10 minutes more.  Serve hot or warm

Season as you see fit at this point.  You might want to add more “heat”.

Pat and Billy's Chili

Recipe courtesy of wrysmyguy

The hardest thing about making this is the pork. If  you can find smoked pork it will save a lot of time, if not any shredded pork will do but will not carry the exact same flavor.

Ingredients:

• 3 lb. pork shoulder

Marinade:

• 1 1/2 C orange juice
• 1/2 C fresh lime juice
• 3 cloves pressed garlic
• 1 tsp. cumin seed toasted and ground with a mortar and pestle
• 1 tsp freshly ground black pepper
• 1 tsp Aleppo pepper flakes (or any hot pepper flake)

Rub:

• 1/8 C ground dark roast coffee beans
• 1/4 C packed dark brown sugar
• 1/8 C +1 TBSP mild chili powder
• 1 tsp paprika
• 1 TBSP granulated garlic
• 2tsp ground cumin
• 1 TBSP kosher salt
• 1 tsp ground pepper

Chili Verde Base:

• 3 TBSP olive oil
• 3 C chopped yellow onions
• 2 medium jalapenos, seeded, veined, and minced
• 6 cloves chopped garlic
• 4 C low salt chicken stock
• 1 12 oz can coconut water
• 1/2 c fresh lime juice
• 1 tsp green hot sauce
• 1 tsp oregano
• 1 TBSP cumin seed toasted and ground with a mortar and pestle
• 6-8 medium fresh tomatillos, diced
• 4 large poblano chilis, roasted, skinned, seeded and chopped
• 1 28 oz can white posole drained (also called hominy)
• 1/2 tsp kosher salt
• 1/2 cup fresh cilantro

Cooking:

1. Combine all ingredients for marinade in a medium bowl. Stir to combine

2. Place pork in a large zip-lock bag. Add marinade, seal and place in refrigerator to marinade for 4-6 hours, turning occasionally.

3. Remove pork from marinade and pat dry.

4. Combine ingredients for rub in a small bowl. Mix. Apply rub to port coating evenly.

5. Prepare smoker with your favorite wood.

6. Cold smoke pork for 2-3 hours.

7. Remove pork from the smoker and place on grill and cook for 3 hours on indirect heat until meat thermometer reads 175 internal. Remove from grill and cool. Shred meat and chop into 1/2 inch long pieces.

8. Add olive oil to  a large dutch oven over medium heat. Add onion, jalapenos and saute until translucent but not brown, about 5 minutes. Add garlic and saute for 1 minute. Add poblanos, tomatillos and continue to saute for another 3-5 minutes. Do not let brown.

9. Add chicken broth, lime juice, hot sauce, coconut water, cumin seed and salt. Stir. Let simmer uncovered 30 minutes. Add shredded pork and simmer another 30 minutes.  Add drained posole and cook another 15 minutes. (chili will thicken as the tomatillos cook down). Remove from heat.  Add cilantro and let chili come to room temperature. Store covered in the refrigerator overnight.

10. Reheat over low heat until warm

11. Serve with garnish of choice.

Chicken Chili With Hominy

Recipe courtesy of wrysmyguy

• 4 corn tortillas
• 12 ounces boneless, skinless chicken breasts, trimmed and cut into 3/4-inch chunks
• Salt & freshly ground pepper to taste
• 1 tablespoon extra-virgin olive oil or canola oil
• 2 small red bell peppers, seeded and diced
• 1 large onion, chopped
• 1 4-ounce can chopped green chiles
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 14-ounce can reduced-sodium chicken broth
• 2 cups low-fat milk
• 2 15-ounce cans white hominy, rinsed
• 1/2 cup chopped fresh cilantro
• 6 lime wedges

1. Place a tortilla directly on a stovetop burner set at medium-low and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with remaining tortillas. Cut tortillas into 1-inch-wide strips and set aside.

2. Season chicken with salt and pepper. Heat 1/2 tablespoon oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate.

3. Add remaining 1/2 tablespoon oil to pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chiles, garlic, chili powder, cumin and oregano; cook, stirring, until fragrant, about 1 minute. Add chicken broth and milk and bring to a simmer, stirring. Stir in reserved tortilla strips, chicken and hominy.

4. Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and chili has thickened, about 20 minutes. Stir in 1/4 cup cilantro. Adjust seasoning with salt and pepper. Serve with remaining cilantro and lime wedges.

Black Bean Chili with Smoked Pork

Recipe courtesy of wrysmyguy

• 3 pounds pork loin 
• 1 pound dried black beans 
• 4 cloves garlic 
• 3 tablespoons chili powder 
• 5 hot chile peppers -- skinned and chopped 
• 1 tablespoon ground cumin 
• 1 teaspoon oregano 
• 1 medium onion -- chopped 
• 2 whole jalapenos -- skinned and chopped 
• 28 ounces crushed tomatoes -- drained 
• 28 ounces chopped tomatoes -- drained 
• GARNISH: 
• 1 cup cheddar cheese -- shredded 
• 1/2 cup fresh cilantro -- chopped 
• 1 cup sour cream 
• 2 avocados -- diced 
• 1/2 cup onion -- chopped

Cover and soak beans overnight or longer. Start the smoker and when hot, put the pork loin on the smoker, using your favorite wood for flavor. (I used hickory.) Smoke for an hour or so at 225F and then hold until you're ready to start assembly. Pour everything in a stock pot except the tomatoes, jalapenos and, of course, the garnishes. Keep covered with water and cook 6 hours on low heat (cover the pot but leave cracked slightly open to allow a bit of steam to escape). Add additional water as necessary. After 6 hours, remove meat and shred. Put the shredded pork back in the pot and add tomatoes and jalapenos (as many as you want) and cook another hour or until thickened. Serve in individual dishes along with garnishes. Garnish with chopped cilantro, sour cream, chopped onion, diced avocado and shredded cheese.