Friday, February 25, 2011

Juliana's Butcher Block

Well my sweet little carnivores, I realized I have not done a chili, apologies, apologies. This week for “Juliana’s Butcher Block” I made pork shoulder, black bean and sweet potato chili. This recipe takes a little longer to cook, but it is well worth it. This is an original recipe, and I don’t mean to pat myself on the back, but I think it is fantastic.

Pork Shoulder, Black Bean and Sweet Potato Chili
Serves 6
2 lbs. pork shoulder, cut into ½ in. cubes
8 slices of bacon, chopped
1 onion, chopped
2 jalapenos, stems and seeds removed, and minced
2 chipotle peppers in adobo sauce, minced
4 cloves garlic minced
1 tsp. cumin
1 tbs. brown sugar
1 cup beer, I used Two Brothers Imperial Stout
2 cans chopped tomatoes
4 cups low sodium beef broth
2 cans black beans
1 large sweet potatoes, chopped
1 cup chopped cilantro
1 lime, juiced
salt and pepper, to taste

Sour Cream
Avocado, chopped
Monterey Jack Cheese

Toss pork with salt and pepper and set aside. Heat a large pot over medium heat. Cook bacon, until crispy, and remove with a slotted spoon. Reserve leftover grease in a separate bowl; leave a little in the pot. Brown pork. When finished, remove from pot.

Heat 1 tbs. of bacon grease over medium heat. Add onion, jalapeno, and chipotles. Cook until golden, about 5 minutes. Scrap up the little bits stuck to the bottom. Add the garlic and cumin cook until fragrant, about 30 seconds. Add brown sugar, and cook until dissolved. Add beer and cook for about a minute. Add chopped tomatoes, broth, pork, and bacon. Cook for about 1 and a half to 2 hours.

Add sweet potatoes and black beans, cook for another half hour, or until the potatoes are cooked. Add lime juice, cilantro, salt and pepper. Garnish with sour cream, avocado, and cheese. 
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