In Recipes, Soups & Stews

Pork Chili Colorado with Cheesy Grits

Recipe created by Chef John Hing of Hog Shack Cook House (www.hogshack.ca)

Ingredients
  

Chili Colorado Sauce

  • 3 lbs Johnston's Pork Butt trimmed, cubed in 1/2 inch pieces
  • 8 dried Guajillo chile peppers stems and seeds removed
  • 3 dried ancho peppers stems and seeds removed
  • 5 dried chile de arbol peppers stems removed
  • 1 large yellow onion quartered
  • 4 cups broth (chicken, pork, or vegetable) divided in half
  • 6 garlic cloves roughly chopped
  • 1/2 tsp cumin powder
  • 1/4 tsp dried Mexican oregano
  • 2 Tbsp vegetable oil
  • 3 Tbsp all purpose flour (optional if you want to make gluten free)
  • 2 dried bay leaves
  • salt and pepper

Cheesy Grits

  • 1.5 cups chicken broth
  • 1.5 cups milk
  • ¼ tsp salt
  • ¾ cup grits
  • 1 cup shredded cheddar cheese
  • 1 cup shredded cheddar cheese

Instructions
 

Chili Colorado Sauce:

  • Pour boiling water over dried chili peppers until covered.
  • Let sit for at least 15-20 minutes or till soft and tender.
  • Put chili, onion, garlic, cumin, and oregano along with 2 cups of broth and ½ of rehydrating liquid in blender. Puree till smooth.
  • Pass through fine mesh strainer to remove and solids. Push through as much liquid as you can.

Pork Chili:

  • Season the pork cubes with salt and pepper and toss in flour (optional). The flour will help thicken the sauce.
  • In a heavy bottom sauce pot or dutch oven, heat the oil over medium-high heat.
  • Working in batches, brown the beef on all sides about 4 minutes per batch. Remove the meat and set aside. Continue to cook the remaining beef cubes.
  • In the same dutch oven, stir in the Chile Colorado Sauce and the 2 remaining cups of beef broth and bay leaves over medium-high heat.
  • Bring to a rapid simmer and lower heat to medium-low. Add the meat back in and cook uncovered for about 1 hour to allow the liquid to thicken and reduce.
  • Discard bay leaves and season with salt and pepper to taste.

Cheesy Grits:

  • Bring chicken broth and milk to a boil. Stir in grits and salt, return to boil. Cover and reduce heat to low. Cook 20-25 mins, stirring occasionally. Keep warm.

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