By skim Posted January 16, 2019 In Recipes, Soups & Stews Pork Chili Colorado with Cheesy Grits2019-01-162020-05-21https://www.johnstons.ca/wp-content/uploads/2020/01/header-with-badge92.pngJohnston'shttps://www.johnstons.ca/wp-content/uploads/2019/01/pork-chili-colorado_web.jpg200px200px 0 Pork Chili Colorado with Cheesy Grits Print Recipe Recipe created by Chef John Hing of Hog Shack Cook House (www.hogshack.ca) Pork Chili Colorado with Cheesy Grits Print Recipe 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 Servings: 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. Share this Recipe Cheesy Grits, Chef John, chili, Hog Shack, Hog Shack Cook House, John Hing, Pork Butt, Pork Chili, Pork Chili Colorado with Cheesy Grits, Pork Shoulder Leave a Comment Cancel reply Save my name, email, and website in this browser for the next time I comment.