Pork Shoulder Chili with Roasted Hot Pepper PasteOctober 16, 2006
On this day of American Football, what could be better than cook meat and adhere to the age old cliché of the meat eating man grunting at the TV. Wrinkle into the concept, on the second recipe, no less, the cooking will be married to the sounds of the New York Giants battling the Atlanta Falcons instead of music. The music will come with the eating the results.
12 scotch bonnet peppers
1 head of garlic
1 pork shoulder
1 can of crushed tomatoes
½ cup of red kidney beans, uncooked
1 stick of cinnamon
1 tablespoon of cumin seeds
1 teaspoon of corander seeds
1 tablespoon of cocoa powder
1 to 2 tablespoon of vegetable oil
Salt and pepper
First, the roasted of peppers. I bought 12 potent scotch bonnet peppers that I simply put in a pan and thrown in the oven at 350F for 30 minutes or until they are all wrinkled and dried up. Once done, let cool a bit and throw in a food processor with one clove of garlic, half a teaspoon of salt and a tablespoon of olive oil. This should make enough paste for this recipe and a few more, around
Take a whole pork shoulder roast and cut into big pieces, you should end up with 6 to 8 pieces (3-5 inches across), making sure to remove most of the outer fat. Cut a couple of pieces of the outer fat in a one inch by ½ inch piece. Season the meat generously. Put a tablespoon of oil in a large stockpot that was preheating over high heat. Add the pork fat and let the fat be rendered for a minute or two and then remove the fat pieces. Add the pork to the pot and brown on all sides and remove from heat. Add the minced bacon to the pot and brown for a minute. Add the minced onion, and cook for 2 minutes. Add half a cup of beef stock and scrape the good bits from the bottom of the pot with a wooden spoon. Add a can of grounded italian/roma tomatoes, put the pork shoulder back in, half a cup of red kidney bean, a stick of cinnamon, a full tablespoon of cumin seeds, a teaspoon of coriander seeds, a teaspoon of the roasted pepper paste and enough water to cover the whole thing. Decrease the heat to minimum and cook slowly for the next three hours.
After the slow cooking, remove the meat pieces carefully and shred the meat into little pieces with a fork. Put back the meat in the pot with a tablespoon of cocoa. Taste and add more hot pepper paste to taste (I put a teaspoon more of it). Serve with chunks of old cheddar right in the chilli or some sour cream and some tortilla chips. Enjoy.
I enjoyed this manly meal with some old school AC/DC: TNT. AC/DC have been pretty insignificant for a long time, shortly after Back in Black in fact, but the early album were gems of rock n’ roll goodness. The Jack with a nicely topped corn chip with that chili is a combination that works beyond belief. The next album that was put on was Blake’s Planetizer. Blake are playing this Black Sabbath, AC/DC and Motorhead hybrid with a contemporary feel that is plainly awesome. Eating this meat with some manly music made quite a bit of my pilarity to come out so now I have to go shave.