The Chew's Chili Cook-Off Winner: Michael Symon's Pork Shoulder Chili
Created by Memack on February 2, 2016
- Servings: 8
- Prep Time: 20m
- Cook Time: 2h
- Recipe #22731
Ingredients
- 3 pounds pork shoulder (cubed)
- Olive oil
- 1 pound sliced bacon (double smoked)
- 1 large sweet onion (diced, or 2 medium onions)
- 12 ounces red bell peppers (diced, 2 medium size peppers)
- 1/2 teaspoon cayenne
- 1 teaspoon ground coriander (toasted)
- 1/2 to 1 teaspoon cayenne
- 1 teaspoon ground coriander (toasted)
- 6 medium garlic cloves, minced
- 2 tablespoons tomato paste
- 24 ounces beer (IPA beer, two bottles 12 ounce each)
- 2 tablespoons chipotles in adobo (pureed)
- 2 cups chicken stock
- 1 can (14 ounce) diced tomatoes (Petite Diced Tomatoes, undrained)
- 3 cups tomato juice
- Salt & ground pepper (to taste)
- TO SERVE
- 8 ounces sour cream
- Cilantro leaves
- Lime wedges
- Pickled red onions
How to Make
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Step 1: Season pork shoulder with salt and pepper.
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Step 2: Add olive oil in a dutch oven, heat until quite hot.
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Step 3: Brown the pork well in oil, about 3 minutes per side. Transfer to a plate.
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Step 4: Drain some fat and return to medium high heat.
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Step 5: Add in bacon. Cook until crisp so fat has rendered.
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Step 6: Add chopped onion, bell peppers and the 4 dry spices, cook until veggies are softened, around 5 minutes. Add in garlic, cook a few minutes.
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Step 7: Add in tomato paste, cook 2 minutes.
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Step 8: Pour in the beer to deglaze the dutch oven.
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Step 9: Return pork to the pot with tomatoes (and juice from the can), chipotles, stock and tomato juice. Bring to a simmer. Cook, stirring now and then, for 90 minutes to two hours, or until pork is tender.
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Step 10: Adjust seasoning to taste.
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Step 11: Garnish serving bowls of chili with sour cream, pickled red onion and lime wedges.
Nutritional Facts
- Serving Size: 1 (546.4 g)
- Calories 716.5
- Total Fat - 41.4 g
- Saturated Fat - 14.7 g
- Cholesterol - 203.3 mg
- Sodium - 1913.8 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 2.9 g
- Sugars - 6.9 g
- Protein - 59.9 g
- Calcium - 109.4 mg
- Iron - 4 mg
- Vitamin C - 74.2 mg
- Thiamin - 1.8 mg