October 17, 2017
Dinner, Main Dish, Chili,
Pork, Vegetables, North American, Entertaining, Fall/Autumn, Father's Day, Sunday Dinner, Winter, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Alcohol, Make it from scratch, Hot Peppers, Spicy more
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"This is a spiced chili that utilizes pork shoulder that is cooked until tender and bathed in chilis, tomatillo's, garlic and spices are a few of the ingredients which make this chili succesful. Source: Chef Matt Jennings"
Earlier in the day, take the cubes of pork and marinate them in the beer. Allow to sit for a minimum of 3 hours. Save the liquid for later use.
In a large pot, on the stove-top over medium high heat, add the olive oil.
Add the pork and cook until browned on all sides.
Remove the pork and deglaze with the beer and liquid from the pork.
Toss in the cumin, cinnamon, onions, and garlic. Let soften and then add all the peppers and tomatillo. Allow vegetables to soften.
Return the pork to the mixture in the pot. Add the chicken stock, and bring to a boil. Allow to simmer for 30-40 minutes or until pork is tender and liquid is reduced by half.
Garnish with the cilantro.
Add salt and pepper to taste.
Plate it and top with crema or sour cream if desired
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I chopped up all the peppers...and I should have cooked the pork cubes in batches...I didn't so I ended up steaming them instead of browning...we really enjoyed the flavors that were brought out in chili...this is very similar to my pork enchilada recipe...I have leftovers so I'm going to reduce the mixture down to a thick texture and make enchiladas!!! Made for "For Your Consideration" tag game...