Slow Braised Carnitas Chili
From binky67 15 years ago
- 190 minutes to make
- Serves 4
From ivillage: This recipe makes the best chili ever. It's a very rich and hearty dish and a little goes a long way. There's no heat added in this recipe, so if you like your chili spicy, add either 1 chopped jalapeno or 1/2 to 1 teaspoon red chili flakes
Ingredients
- 1/3 cup sour cream for garnish shopping list
- 2 tablespoons chili powder shopping list
- 1 tablespoon ground cumin shopping list
- 1 teaspoon paprika shopping list
- 3 tablespoons vegetable or olive oil shopping list
- 1 cup beef broth shopping list
- 1 1/2 to 2 pounds boneless pork shoulder, fat trimmed shopping list
- 2 carrots, cut into 1/4-inch dice shopping list
- 3 stalks celery, cut into 1/4-inch dice shopping list
- 2 tablespoons chopped cilantro, plus 4 sprigs for garnish shopping list
- 4 large garlic cloves, minced shopping list
- 1 large onion, cut into 1/4-inch dice shopping list
- 1 28-ounce can crushed tomatoes shopping list
- 1 red bell pepper, cored and cut into 1/4-inch dice shopping list
- 1 yellow or orange bell pepper, cored and cut into 1/4-inch dice shopping list
- 1 15-ounce can black beans, drained shopping list
- 1 15-ounce can kidney beans, drained shopping list
- 1 bay leaf shopping list
- 2 teaspoons kosher salt shopping list
How to make it
- In a large Dutch oven, heat the oil over medium high heat. Add the pork and brown on all sides, about 15 minutes.
- In a small bowl combine the cumin, paprika, salt, chili powder, cilantro and garlic. Sprinkle over the pork, turning to coat the whole piece.
- Add the beef broth and the bay leaf and bring to a boil, then reduce the heat to low and cover.
- Cook the pork for 2 1/2 hours, turning twice. Make sure there is about 1-inch of liquid in the pan at all times. If it evaporates, replace it with water.
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- With 2 forks, shred the pork; it should fall apart very easily.
- Add the bell peppers, onion, carrots, celery and the canned tomatoes.
- Raise the heat to medium, cover and cook for 30 minutes.
- Add both beans and cook for 10 more minutes.
- Adjust the seasoning with additional salt if desired.
- Remove and discard the bay leaf.
- Serve in individual bowls with sour cream and garnish with the cilantro sprigs.
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- (The chili can be made up to 3 days in advance and kept in the refrigerator.)
The Rating
Reviewed by 2 people-
ok binky this sounds wonderful one bowl please !!!!!
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Reviews & Comments 4
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Your Comments
" It was excellent "