Super Bowl Recipes: Cochon's Pork Butt Chili

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    Cochon's Pork Butt Chili

    Recipe by Cochon Head Chef and Owner Gene Giuffi

    Serves 10-12 people

    Ingredients for the Chile Puree (sauce):

    12 pasilla chiles
    1 head of garlic
    1 red onion
    2 roma tomatoes
    2 poblano peppers
    2 teaspoons mexican oregano
    1/4 teaspoon freshly ground cumin
    1 cup orange- mango juice


    Ingredients for the Meat:

    5 pounds of boneless Boston butt or country style ribs 1/4" dice
    2 red onions chopped
    Fresh garlic to taste, 5-10 cloves chopped
    1/4 teaspoon cumin
    Chicken stock to cover meat
    1 cup chile puree (see below)


    Preparation:

    For the Sauce:

    -Toast chiles and seed
    -Char garlic, onion and tomatoes in cast iron pan or under broiler until blackened 5-10 minutes
    -Roast peppers, peel and seed
    -Combine all other ingredients in sauce pan, bring to simmer and cook 30-45 min
    -Season with salt,  pepper and honey (if too spicy)
    -Put in blender and puree until completely smooth, strain.

    For the Pork Butt Chili:

    -Brown meat over high heat in small batches until desired level of brown, the deeper brown the more flavor
    -Set aside meat
    -Add new oil, onion and garlic to the pan. Sauté until lightly brown, maybe 10-15 minutes, medium heat
    -Add cumin and toast briefly
    -Add 1 cup chile puree (see above) and cook 10 minutes over low-medium heat.
    -Return pork and cover with chicken stock.
    -Simmer until tender and thick, the longer the better
    -Adjust seasoning with salt, pepper, tabasco, cumin, lime and cilantro

    Serve with beans and rice.

    Cochon
    801 East Passyunk Ave., Philadelphia
    215.923.7675