Michael Symon's Pork Chili Recipe
A go-to recipe of Chef Michael Symon's for any big game day, this spicy and well-seasoned pork chili can be made with pork cheeks or shoulder. It's a great dish for groups to snack on all day and should be served with a heaping plate of cornbread. — Yasmin Fahr
- 1 tablespoon ground coriander
- 1 tablespoon sweet smoked paprika
- 1 teaspoon ground cumin
- 5 pounds of pork cheeks or pork shoulder, cleaned, trimmed and cubed
- Kosher salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 1 pound of slab bacon, cut into a ½-inch dice
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 2 jalapeños, deseeded and very finely chopped
- 2 red bell peppers, cored, seeded and finely diced
- One 12-ounce bottle amber ale or porter
- 2 cups chicken stock
- One 28-ounce can San Marzano tomatoes with their juice
- 2 canned chipotles in adobo, seeded and minced
- 1 2/3 cups dried black-eyed peas, picked over and rinsed
- 1 small cinnamon stick
- Shredded smoked Cheddar cheese, for garnish
- Fresh cilantro leaves, for garnish
- Sliced scallions, white and green parts, for garnish
- Crème fraîche, for garnish
In a large bowl, combined the coriander, paprika and cumin and toss with the pork cheeks. Season with salt and pepper.
In a large enameled cast-iron Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add half of the pork and cook, turning as needed, until browned on all sides, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 tablespoons of oil and brown the remaining pork. Transfer to the plate. Add the bacon to the pot and cook over medium 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.
Return the pork cheeks to the pot 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 ½ 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, scallions and crème fraîche at the table.