Thursday 22 January 2015

Pork and Black eyed pea chili!

Seahawk's and Patriots in Superbowl XLIX! The Seahawks two years in a row! We all know where my heart is!! I had season tickets since the inception of Seahawks and waited and waited and waited! Now two years in a row!! I gave up my tickets once we moved to Winter's in Scottsdale, but I never gave up hope. Wee Bear and I are so excited!!

 I have perfected the perfect meal for your Superbowl party!!! This is so easy and delicious! 

This immensely satisfying pork and black-eyed pea chili has such depth of flavor that it pairs best with a beer rich enough to stand up to it or a Zinfandel wine. Brown ale is made with malted barley that's been roasted to a dark brown color, helping to impart notes of caramel and toast, which make it a great match here. 

Pork and Black eyed pea chili
adapted from Michael Syman
  1. 1 T. ground coriander
  2. 1 T sweet smoked paprika
  3. 1 tsp. ground cumin
  4. 5 pounds pork loin, pork shoulder or pork cheeks
  5. Salt and freshly ground pepper
  6. 1/4 c. extra-virgin olive oil
  7. 1 pound slab bacon, cut into 1/2-inch dice
  8. 1 onion, finely chopped
  9. 3 garlic cloves, minced
  10. 2 jalapeños, seeded and very finely chopped
  11. 2 red bell peppers, finely diced
  12. One 12-ounce bottle amber ale or porter
  13. 2 c. chicken stock 
  14. 2 c. canned whole Italian tomatoes, crushed
  15. 2 canned chipotles in adobo, seeded and minced
  16. 1 lb. dried black-eyed peas, picked over and rinsed
  17. 1 small cinnamon stick 
  18. Shredded cheddar cheese, cilantro leaves and crème fraîche or sour cream, for serving

  1. In a large bowl, combine the coriander, paprika and cumin and toss with the pork cheeks. Season with salt and pepper.
  2. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Cut the pork shoulder or loin into 2 inch Add half of the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 tablespoons of oil and brown the remaining pork over moderate heat. Transfer the pork to the plate.
  3. Add the bacon to the casserole and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapeños and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  4. Return the pork cheeks to the casserole along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2 1/2 hours. Season the chili with salt and pepper. Spoon off the fat from the surface and discard the cinnamon stick. Serve the chili in bowls. Pass the smoked cheddar, cilantro and crème fraîche or sour cream at the table.  

 Serve with Red Lobster Cheddar Bay Biscuits from June 13, 2013 post!!

Make Ahead, chili can be refrigerated for up to 5 days or you can freeze all or part of it for a future meal.

 MY Family!! My 94 year old Mom in the center, with all the gear!! 

My Jamaican family, last year's Seahawk Superbowl win at Margaritaville, Ocho Rios, Jamaica! And yes, we will be watching from the same place! Our yearly holiday to my "Ocean fix" and good friends!

1 comment:

  1. Joan, I have been looking for a "rocking chili" for Super Bowl, and of course you came through.. Ed


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