Thursday, February 7, 2013

Recipe Corner with Chef Fatty: Sweet Pork Chilli

Sweet Pork Chili
(Now this is not your typical chili. It is kind of like a Southwestern Cantiloni Bean Soup.)



The Pork Marinade 
1tsp ground cumin
1 tsp onion powder
1/2 tsp chili powder
3 tbls brown sugar
1 cup Coke
2 cups Quauiio chili sauce (or enchilada sauce will do)

Cut a medium pork roast into medium (about one inch) cubes let marinate over night. (For speed or convenience you can cook the roast before you marinate it.)

The Chili Recipe
2 large onions diced
3 red peppers diced
2 cans of white beans
3 cans of diced chilis
2 quarts chicken broth
Marinated Pork
1 tbls cumin
2 tsp onion powder
1 teaspoon light or ancho chili powder
1/2 tbls oregano
1/2 tsp allspice
1 tsp coriander
1 tsp Spanish paprika (or substitute smoked paprika if need be)
4 cloves of garlic crushed

Brown pork in pan and set aside. (If you didn't precook it)
Add a little Canola Oil or Butter and sauté the garlic. Add onions and peppers. While that is cooking, grab a small frying pan and lightly toast the spices just til you can smell the Cumin (be careful not to burn the spices, it will give off toxic fumes and makes you chokes) sauté the onions and peppers til they turn slightly brown then add half the spices and the chillies. Sauté them tell they just barly start to get dry. Add the chicken stock. Bring to a simmer, then add pork, the beans, and any extra marinade you didn't use. Simmer whole mixture for 30 mins to an hour.

Serve warm in a bowl or with corn chips. Add cheese and sour cream if desired.

Once you try it, you will never define Chili as just tomatos and beans.

Bon Appetite!

-Chef Fatty


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