October 19, 2008

Cuban Inspired Pork Chili




2 1/2 lb boneless pork rib roast, cubed
30 oz canned fire roasted tomatoes
20 oz can hominy (I like Manning's)
15.5 oz canned black beans, drained
5 cloves of garlic, minced
1 large onion, diced
1/2 cup fire roasted corn
2 tablespoons canola oil
1 tablespoon chili powder
1 1/2 teaspoons ground jalapeno
1 teaspoon hot paprika
1 teaspoon chipotle chile powder
1 teaspoon cayenne chile powder
1 teaspoon cumin
juice of 1/2 lime
pinch salt

Directions:
Heat the oil in the pan, saute pork cubes, garlic and onion until fragrant and the pork is lightly cooked. Add the hominy and black beans. Break up the hominy with the back of a spoon. Cook for 2 minutes, stirring occasionally. Add the tomato, lime juice and spices. Reduce heat to low and simmer for about 25-35 minutes. Uncover and simmer for an additional 20 minutes or until the pork is tender and the liquid has reduced. Serve immediately.




My thoughts:

Now you all know my almost unholy love of pork and I have made many pork chilis over the years but this one must be my favorite so far. It is relatively quick to make but tastes as though you've been slaving over it for ages.

I love how easy it is to find canned fire roasted tomatoes now. Even the national brands have them and I love the little extra flavor they give recipes. Combined with the fire roast corn (make and freeze your own)it give the chile a subtle smoky flavor. While there are a fair amount of spices in it, it isn't scary spicy just well flavored. Make it tonight or you will regret it.

A small note: After we went at like a pack of wild dogs (it was that good!) there was only a bit leftover but for more reasonable people I bet you could get 4 or even 6 servings out of it.