Chef Andrew Rodriquez of Holston House makes a mean pork-based chili.
Ingredients
Mirepoix
- 2 pounds carrots, diced
- 2 pounds onions, diced
- 2 pounds celery, diced
- 5 pounds pork shoulder
- 3 quarts pork stock
- 2 pounds bacon, chopped
- 15 cloves of garlic, minced
- 2 vidalia onions, chopped
- 2 green peppers, chopped
- 2 red peppers, chopped
- 3 cups tomato paste
- 2 pounds dried pinto beans, soaked 24 hours
- 2 pounds dried black beans, soaked 24 hours
- 2 pounds dried kidney beans, soaked 24 hours
- 1 10 pound can San Marzano tomatoes
- 4 tablespoons smoked paprika
- 3 tablespoons adobo seasoning
- 5 tablespoons cumin
- 2 tablespoons brown sugar
- 3 tablespoons chili flakes
- 1 tablespoon achiote
- 1 pint Aji Amarillo
- chives, shredded cheese, and crema for garnish
Preparation
1. Preheat oven to 225F. Season pork shoulder with salt and pepper and sear in hot pan.
2. Place pork in large roasting pan, cover with pork stock, and add mirepoix. Cook 4 hours, until pork is fork tender.
3. In large pot over medium-high, add bacon and garlic and cook, about 2 minutes. Add vegetables and tomato paste and cook another 2 minutes. Add beans, canned tomatoes, stock from pork, and spices. Bring to a simmer.
4. Shred pork and add to pot. Continue to cook for 45 minutes.
5. Garnish before serving.
